Roujiamo (Chinese Hamburger)
A popular street food featuring braised meat (often pork) stuffed inside a baked bun.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Roujiamo boasts a history stretching back over two millennia, originating in Shaanxi Province. Some trace its roots to 'Han Rou,' a meat dish enjoyed during the Zhou Dynasty (1046–256 BC). Its evolution reflects centuries of culinary tradition and local preferences in Shaanxi.
Roujiamo is deeply ingrained in Shaanxi's culinary identity and represents a quintessential street food experience, often associated with local gatherings and regional pride.
Shaanxi Staple
Roujiamo is considered a culinary symbol of Shaanxi province, especially the city of Xi'an, and is readily available throughout the region. It reflects Shaanxi's strong wheat-based food culture.
Street Food Culture
Primarily a street food, Roujiamo is typically sold from small stalls and vendors, providing a quick and affordable meal. It embodies the vibrant street food scene in China.
Regional Variations
While pork is the most common filling, variations exist with beef or lamb, particularly in Muslim communities. Each region within Shaanxi might have its own slightly different spice blend or bun recipe.
Roujiamo offers a savory and aromatic flavor profile, stemming from the long braising of the meat in a complex blend of spices and the contrasting texture of the crispy, yet soft bun.
The primary flavor comes from the slow-braised meat (typically pork belly), which is infused with a rich mixture of spices including star anise, cinnamon, cloves, Sichuan peppercorns, ginger, and garlic. Soy sauce, rock sugar, and sometimes rice wine are also added for depth of flavor and color. The meat becomes incredibly tender and flavorful, with a slightly sweet and savory profile. The 'mo,' or bun, contributes a subtle wheat flavor and a satisfying textural contrast, often with a crispy exterior and a soft, chewy interior.
Bun Selection
The 'mo' is crucial. Ideally, it should be baked in a traditional tandoor-like oven, resulting in a slightly charred, crispy exterior and a soft, chewy interior. Seek out vendors known for their freshly baked buns.
Meat Quality
The best Roujiamo uses high-quality pork belly with a good balance of lean meat and fat. The fat renders during the braising process, contributing to the overall richness and flavor.
Spice Harmony
Pay attention to the aroma of the spices. A well-balanced spice blend is essential for a flavorful and authentic Roujiamo experience. Look for vendors who have been braising meat for a long time, as their spice blend is likely well-refined.
Eating it Fresh
Roujiamo is best enjoyed immediately after it's assembled. This is when the bun is at its crispiest and the meat is at its most flavorful.
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