 Roujiamo with meat andbell peppers | |
| Course | Main course |
|---|---|
| Place of origin | China |
| Region or state | Shaanxi |
| Main ingredients | Pork andflatbread made withyeast |
| Variations | Beef, lamb |
Roujiamo orrougamo (simplified Chinese:肉夹馍;traditional Chinese:肉夾饃;pinyin:ròujiāmó/ròugāmó;lit. 'meat sandwich')[1] is aShaanxistreet food.[2]
The meat is most commonlypork, stewed for hours in a soup with spices and seasonings.
Some alternatives are also available. For example, in Muslim areas inXi'an, the meat is usuallybeef (seasoned withcumin and pepper), and inGansu Province it is oftenlamb. The meat is then minced or chopped and stuffed in "baijimo", a type offlatbread. An authentic baijimo is made from a wheat flour dough with yeast and then baked in a clay oven, but now in many parts of China, baijimo is made in a frying pan,[2] giving a taste that diverges significantly from the clay oven-baked version. Depending on the types of spices used to cook the meat and the way the bread is made, the taste of roujiamo can vary greatly from vendor to vendor. Roujiamo is not a full meal and is often sold in the form of combo withliangpi.[citation needed] It is found with regional modifications across China.
Roujiamo is considered the Chinese equivalent to the Westernhamburger and meatsandwiches.[3][4] Roujiamo is considered to be one of the world's oldest types of hamburgers, since the bread or the "mo" dates back to theQin dynasty (221–206 BC) and the meat to theZhou dynasty (1045–256 BC).[4][5][unreliable source?]
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