Roujiamo is a specialty of Shaanxi. ?

Roujiamo is the abbreviation of "Roujiamo" in ancient Chinese and is one of the traditional specialties of Shaanxi Province in China. In January 2016, Roujiamo was selected into the fifth batch of intangible cultural heritage list of Shaanxi Province.

In Shaanxi, there are "cured meat steamed buns" using Baiji steamed buns, Baoji Xifu's meat steamed buns (with vinegar in the meat paste), and Tongguan Roujiamo (similar to Baiji steamed buns). Different, its steamed bun has a brown appearance, clear stripes, and a layered interior. The cake body is swollen, the skin is crispy and tender, and the heat is perfect. It is best to eat it at a temperature that is hot to the touch, and the Laotongguan Roujiamo is a hot steamed bun with cold meat. The cake is crispy and meaty, refreshing but not greasy).

Dish development

The cured meat in cured meat buns is made from pork. Its history can be traced back to the Warring States Period. It was called "cold meat" at that time and was also called "cold meat" in the Tang Dynasty. "Bacon" has been passed down from generation to generation and has undergone evolution. The characteristics of cured meat are bright and rosy in color, soft and mellow, not greasy in fat, not greasy in lean meat, melts in the mouth, and does not change after long storage. It is a good dish to go with wine when paired with dried tofu in cured sauce and finely chopped eggs. It is a fast food when eaten with white steamed buns with "tiger back, iron ring and chrysanthemum heart".