![]() ![]() In Shaanxi, it is occasionally prepared in an oven, but it is perhaps more often witnessed street-side frying on charcoal-fired griddles. In China this style of bread is called baijimo 白吉馍. I think the hardest part to a great roujiamo is getting the bread right. I’ve been working on my ideal roujiamo and today I had pretty satisfactory results with a slow cooked pork belly. If you want to try to prepare this at home, read on. In the Muslim Chinese heartland, a fatty mutton version is preferred. ![]() All the local versions I know in Philadelphia are with pork. The new Henan restaurant (that has “Authentic Lanzhou Pulled Noodles” on its sign at the corner of Arch and 10th) also has a delicious version. If you want to try a local restaurant version of this Chinese street food, Xi’an Sizzling Woks has a pretty good standard. ![]() The finished product is a very satisfying greasy snack: a slightly crispy exterior filled with a juicy and savory punch of intensely seasoned fatty meat. Roujiamo 肉夹馍 is a popular street food in China’s north and northwest (but it is now pretty much everywhere), consisting of a bland wheat flour flatbread–the “mo” in roujiamo–sliced into a pocket and packed with a coarsely chopped slow-cooked fatty marinated meat. A Chinese food cart selling baozi and roujiamo in Madison, Wisconsin in 2013 ![]()
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