The two most important parts of making potherb mustard and pork flatbreads are preparing the filling and rolling the dough.
"When making the filling, you want to use this type of dried potherb mustard, sliced into fine strips—and do the same with the meat," Jiang Qiuqiu said, holding up a piece of gugu meat for the camera to see. "Previously, when we made meatballs, we always ground the meat into a paste."
"But for this filling, we don't want to grind it into a paste."
If the meat is too soft, it loses that rich, layered texture. To make the best flatbreads, the meat should be julienned by hand.
This is a difficult process. The cuts have to be even, and you have to be fast. Otherwise, a two-hour stream would turn into two hours of just slicing meat.
Fortunately, this had always been Jiang Qiuqiu's strong suit.
