糟肉光饼的酥香在口腔里层层展开，薄薄的饼皮包裹着腌制过的糟肉，咸香中带着微甜的酒香。使用的糟肉是这道家常版的灵魂，第一口就能感到肉末颗粒分明、调味恰到好处，仿佛把一段地方记忆紧紧封存。外皮在平底锅里煎至微金，脆而不硬，搭配一勺热汤或清爽的泡菜，平衡了油脂的丰盈。每次想起糟肉光饼，都会想起那些和家人一起坐在炭火边的午后，简简单单却温暖如春。虽然是家常版本，但这味道总让我记起旅行中遇到的热情与分享。
”Make dough: mix flour, yeast, sugar, salt and water; knead until smooth and rest 45–60 min until doubled.
Toast: brush round dough discs with water, press sesame seeds on top and gently flatten to 10–12 cm rounds.
Marinate pork: combine chopped pork, red yeast rice paste, light soy sauce, shaoxing wine, ginger, garlic, white pepper and optional sugar; chill 30 min.
Cook filling: heat oil in pan, stir-fry the marinated pork over medium heat until cooked and slightly sticky, 8–10 min; drain excess liquid.
Assemble: split each sesame flatbread horizontally and spoon warm 糟肉 filling inside.
Finish: press sandwich slightly and serve warm; reheat in pan 1–2 min if needed.
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