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A popular folk snack in the Qilu region, consisting of a freshly baked, flaky bun stuffed with slices of whole slow-roasted pork. According to the Annals of Zhangqiu County, this slow-roasting technique has a history of nearly four hundred years and is now recognized as an intangible cultural heritage. The Ming dynasty text Stele for Lord Mao of Zhangqiu notes that "stalls selling drinks and carved roasted meats lined up closely like the teeth of a comb," illustrating the thriving local barbecue trade of the era. The lineage of the baked bun itself can be traced back to the "Hu Bing" introduced from the Western Regions during the Han dynasty. The clever locals combined the two, slicing open a piping hot bun and stuffing it with fresh-out-of-the-oven roasted meat, garnished with crisp scallions and sweet bean paste. The pastry is flaky, the meat is incredibly tender, and the rich filling is succulent without ever feeling heavy or greasy.