Shaanxi's Roujiamo is famous throughout the country. There are countless types of Baiji Pancake, Cured Sauce Roujiamo, Cured Beef Momo, and Roujiamozi. But there is a kind of Roujiamo that is unique. From the bun to the meat, it is eye-catching. This is Tongguan Roujiamo.
Roujiamo is the abbreviation of "roujiamo" in ancient Chinese and is mainly divided into three categories:
We use Baiji Mo's "cured meat bun", Baoji Xifu's "roasted meat bun", and Tongguan's "Tongguan meat bun". Among them, Tongguan meat bun is the most special!
I believe that the previous ones are common in restaurants of all sizes on the streets of Xi'an, and the last one, Tongguan Roujiamo, is here to introduce to you.
Tongguan Roujiamo has always been adhering to the characteristics of its cakes being "crispy and delicious" and the meat being "fragrant but not greasy". Its biggest feature lies in the making of its steamed buns. The production process has been passed down for thousands of years, which is a test of skill and heat. The steamed buns have a brown appearance, clear stripes, and a layered interior. The cake body is fluffy, the skin is crispy and the inside is tender, and the fire skills are perfect. Just when you cut the buns, you can see how crispy the outside is.
The braised pork in the steamed buns is made from a variety of secret sauces, making it fat but not greasy, and has just the right texture.
Tongguan Roujiamo is best served when it is hot to the touch. It tastes crispy and fragrant, refreshing but not greasy.
What does Roujiamo mean to Xi’an people?A day of energy
Xi'an Roujiamo originated from ancient Chinese: meat sandwiched in the steamed bun.
Because the explanation is too cumbersome, we simply call it Roujiamo, which is crisp and concise and in line with the temperament of Shaanxi people.
A more interesting statement is that people used to call "rougamo" as "mojiamo", but in Shaanxi dialect it sounds like "without meat". What should I do if there is no meat? In a hurry, I called it "Roujia Mo", with the meat in front and the steamed bun in the back. The full amount of braised pork instantly occupied my mind.
The way to eat Roujiamo is more "zashi".
When enjoying Roujiamo, the bun must be held horizontally and bitten from both sides so that the meat juice can soak into the bun and prevent it from flowing out.
Young people like pure thin ones, those who are old enough to eat steamed buns will order fat and thin ones, while hardcore diners will order fat ones.
Such mouth-watering Roujiamo, paired with delicious duck slices soup
Suddenly I thought: "It turns out that eating Roujiamo is such a wonderful thing!"