Men Ding Meat Pie: Beijing’s Juicy Door-Nail Bun-(门钉肉饼)

1. Origin and Cultural Significance

Men Ding Meat Pie, a classic Beijing snack, traces its origins back to the Qing Dynasty imperial kitchens. Legend has it that its name comes from its shape, which resembles the studs on the gates of the Forbidden City, symbolizing luck and good fortune.

This snack is a “hardcore” representation of old Beijing street food. It captures the authentic city vibes of the capital and embodies a sense of comfort and satisfaction.

2. Ingredients and Flavor Profile

The main filling is either beef or pork, featuring thin, golden-brown dough with a generous, juicy center. What sets it apart is the “soup inside the filling” technique: cubes of meat aspic are mixed into the seasoned meat, which melts during cooking to create a rich, savory broth inside the pie.

Each bite is an experience: first, the crisp outer layer, then the fragrant meat, followed by a burst of hot, flavorful soup. The layers of texture and taste make this snack truly unforgettable.

3. How to Eat and Where to Try

Men Ding Meat Pie is best enjoyed piping hot—grab it with your hands, but be careful not to burn your mouth! Pair it with a bowl of millet porridge or some cold side dishes for a perfect meal.

You can find it at any traditional Beijing snack shop or specialty store. Recommended spots include Baorui Men Ding Meat Pie (a famous old brand) and Xian Laoman (a chain known for dumplings and meat pies). Prices are very reasonable, around 5–10 RMB per piece. When ordering, just say: “I’d like X Men Ding Meat Pies, please.” Remember to make a small bite first to let some steam escape before enjoying the juicy filling.

Tourist Tip: In English, it’s called “Men Ding Meat Pie” or “Beijing Door Nail Meat Bun.” Be prepared for an explosion of savory juice, but it’s absolutely worth it!

How It’s Made

1. Finely mince beef or pork and mix with salt, soy sauce, Sichuan pepper water, and minced ginger and scallions.
2. Add small cubes of pre-made meat aspic into the filling—this is what creates the juicy soup.
3. Make the dough by combining hot water dough and stiff dough, then wrap a generous amount of filling to form a thick, round bun.
4. Brush a pan with oil, place the bun seam-side down, and fry until both sides are golden and crispy. Add a little water and cover for a few minutes to ensure the filling is fully cooked and soupy.

Come to China, come to Beijing! Don’t be fooled by its humble appearance—take the first bite, experience the juicy surprise and rich meaty aroma. This is a must-try Beijing snack and should definitely be on your China food bucket list!