Xianghe meatloaf has a long history. It is said that it can be traced back to the Turkic pie more than a thousand years ago. After continuous inheritance and improvement, the current Xianghe meatloaf came into being. Authentic Xianghe meatloaf has less meat and more meat. Pork, beef, mutton, etc. can be used for meat filling. The taste of each shop will vary. The pie crust is thin and crispy, the meat filling is tender, oily but not greasy, and it leaves a mouthful of fragrance when you bite into it.