English name: Chinese hamburger (中国汉堡) "夹" is pronounced in the first tone.

The name "Meat Sandwich Bun" is an abbreviated form of the ancient Chinese phrase meaning "meat sandwiched between a bun".

When outsiders first heard of meat buns, they thought it was a sick sentence, which is related to the ancient Chinese language, meat buns, in fact, is "meat in a bun". The people do not need to speak of the literary, coupled with the Shaanxi people anxious, straightforward, omit the word "in", shouting up some convenient, like eating noodles do not chew, there is a fast and slow, like the world-famous lamb steamed buns, can not be in a hurry to eat, break the bread when it is the opportunity to chat with friends to catch up with old times. All over the meat burger bun (baklava) to break open the bun with ingredients to eat, it is called sandwich. Folder meat called meat sandwich, folder vegetables called vegetable sandwich, there is a big oil sandwich, spicy sandwich and so on.

Meat buns, in fact, is a wonderful combination of two foods: bologna, baklava. Meat bun with bacon, white bread as a whole, each other to support each other, the taste of their own to play to the extreme. The bun is crispy and fragrant, fat but not greasy, with a lingering aftertaste. The long history of preserved meat is famous in China, and with the white steamed bun, it has the reputation of Chinese burger, which is famous in China and abroad, and is loved by people. Lunjiu meat sandwich by more than thirty kinds of seasonings carefully formulated, due to the selection of fine materials, fire power to the home, coupled with the use of aged soup, so the production of the Lunjiu meat is different, with a reddish color, smell fragrant, soft meat, minced but not rotten, rich and mellow unique flavor.

Another way of putting it is that people used to call "meat buns" as "buns with meat", the dialect sounds like "no meat", no meat how to do? On a rush, called "meat bun", sounds much better.

There is another way of saying that the correct way to call "meat bun" should be "bun with meat", but "meat bun" this wrong way to call why it spread? Its deep meaning is that people initially in order to highlight the flavor of bologna meat color, so the meat in the front, the bun in the back, over time along into the habit, "meat sandwich" called the convention in folklore passed on.

The meat burger with preserved meat, baklava as a whole, mutual support, the respective flavors to play to the extreme. The bun is crispy and fragrant, with a long aftertaste, and is a favorite of the old Shaanxi province. Living in Chang'an, everywhere, do not feel its precious; people in a foreign land, the most soul is the mouth full of fragrant meat buns.

Baiji buns originated in Xianyang. It is made of good flour kneaded into a cake shape, placed on the iron plate slightly baked molding, put into the furnace side stand, up and down across the iron plate of the charcoal baking, a little bit of turning, both sides of the crunchy and slightly yellow can be. Crispy outside and tender inside are rare. The best buns are well kneaded and the fire is just right. The finished bun is shaped like "iron circle, tiger's back and chrysanthemum heart", with a thin and crispy skin, and soft inside. It can be eaten on its own, and tastes even better when eaten with preserved meat.

Eating bologna can be eaten alone, wine and rice can also be used, there are also mixed with its noodles, Xi'an, another famous snack "bologna meat pulling noodles," so. However, really want to appreciate the flavor, it is best to eat with a hot bun just out of the oven, which is called "meat sandwich". Guanzhong production of noodles, Guanzhong people are also good at eating noodles, the white bread is half-expanded noodles, dough kneaded into a cake, baked in the fireplace. Because of the special techniques used in the production of cakes, gently cut with a knife, its internal natural split in two, only the bologna meat chopped up to fill in the on the line. Nowadays, the townspeople do not like to eat fat meat, but this meat is fat but not greasy, lean is no dregs, deep for the eaters of good. There are three kinds of meat used in meat buns, pure lean, fat lean, fat skin. Sellers only need to see which one you want to name, you know the history of eating meat buns and Daoxing. General young people, to straight mention the slim body of the majority of women, like to eat pure thin; some of the food bun years, to fat thin, this thing to fat and thin uniformly fragrant; ashes level diners, is to eat fat skin, as the name suggests, is the meat skin and a little fat underneath it, fat and not greasy, glutinous smooth, is the bacon in the bouquets of bouquets of meat.

The meat buns are all over the streets of Xi'an. Bite a bite of crispy skin, inside the soft white bun. The mouth is full of flavorful and delicious bologna and the attractive flavor of the steamed buns, you can not help but mouth full of Jin, really a joy of life.

Often see diners eat meat buns, vertical hold and eat, dripping hands, really a pity that the fragrant gravy. Authentic eating meat bun posture for horizontal holding bun, from both sides of the bite. Horizontal holding the bun, you can make the bologna meat juice fully immersed in the bun, do not flow out; such as from the center of the white bun bite up, bologna meat will be extruded from both sides. Shaanxi has a word called "zazhi", which has the meaning of posturing. China is the hometown of tea, people like to drink fresh green tea that year, fragrant aroma, fresh and pleasant; Eastern Europeans drink semi-fermented oolong tea, because of the rarity of the invention of the pretentious tea ceremony; Westerners are far away, only to consume fermented black tea, but also add lemon juice, sugar, as if enjoying. In the eyes of the old Shaanxi, this is "ZaShi", or "local dogs tie a wolf dog potential (DongShiXieKouYi)". Eat meat buns a little necessary to pay attention, not "Zazhi", is the right to enjoy this delicious. Every place, the first time you get into something new and strange, when the local customs, pay attention to ask for advice. This is not only to increase experience, but also to experience the local customs.

History

La jiang meat bun according to historical records, la jiang meat in the Warring States period called "cold meat", then located in the Qin-Jin-Yu triangle of South Korea, has been able to make la jiang meat, after the destruction of the Qin Han, the production process into Chang'an. The restaurant in Wenchangmen is named Qin Yu Pork Buns, which is a metaphor for the famous authentic preserved meat restaurant. The practice of preserved meat is: choose the best hard rib meat, with salt, ginger, green onion, grass nuts, cardamom, cloves, loquat, cinnamon, ice grain, large incense and so on more than 20 kinds of seasoning soup cooked into the soup, the soup cooker is the old soup handed down through the generations, less water, preserved meat so famous, and has a history of nearly 80 years of preserved meat soup is closely related. It is said to be bought from the Qing Dynasty peddler Bi Renyi workshop, and Bi Renyi workshop of the old soup from his great-grandfather, of course, the fireworks also need to be particularly careful, authentic bologna color red meat, soft and mellow, fat meat is not greasy mouth, lean meat full of oil, with hot buns to eat on the folder, delicious.

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