Xiàn Bǐng (馅饼) is the stuffed pan-fried flatbread, a round of dough wrapped around a filling, pressed flat, and fried on a griddle until the skin is crisp outside and the filling stays hot and juicy inside. The angle is the seal and the squeeze. The whole craft is getting a thin skin to enclose a wet filling, then flattening that parcel so it cooks through evenly without the seam bursting, so it lives or dies on a closure that holds and a thinness that lets the outside crisp before the inside overcooks.
The build is a wrapped, flattened, fried pie. A soft wheat dough is rested until it stretches, divided, and rolled into rounds. A portion of filling, commonly seasoned ground meat with scallion and ginger or a drained vegetable mix, is set in the center, the dough gathered up over it and pinched firmly closed, then the sealed ball pressed gently flat with the hand or a spatula so it spreads thin and even. It goes onto a hot, lightly oiled griddle, seam-side down first to set the closure, then turned until both faces carry deep brown spots and the skin firms. Done well it shows a thin skin that is crisp and blistered on the outside, an interior that is hot and juicy with the filling having stayed sealed, and a base browned hard without scorching. Done poorly the failures are plain: a weak seam that splits on the pan so the juices run out and weld the bread down, a filling not drained so steam softens the dough from inside, dough pressed too thick so the center stays raw while the surface burns, or too much oil so the skin goes greasy rather than crisp.
It shifts mostly by filling and by how thin the skin is taken. Beef-and-onion, pork-and-cabbage, and lamb fillings are common savory builds; chive-and-egg or all-vegetable versions lean harder on aromatics and oil; some regions run them small and delicate, others large and substantial enough to be a meal. The same pinch-and-fry method spans a broad family of stuffed flatbreads, and a leavened, thicker-walled relative made closer to a bun is its own preparation rather than crowded in here. What fixes this one as its own entry is the thin-skinned dough sealed around a filling, pressed flat, and fried hard on both faces so the shell crisps while the inside stays juicy.