The current name of Roujiamo is actually "meat sandwiched in the steamed bun". This is an omitted sentence pattern in ancient Chinese and is not a fallacy.

English name: Rougamo, the first sound of the word "clip" is pronounced.

The word "Roujia Mo" means "meat-filled Moo". The way to eat the Mo (shaobing) by breaking it apart and adding ingredients is called Roujia Mo. The one with meat is called Roujia Mo, and the one with vegetables is called Caijia

Mo, there are also big fried steamed buns, spicy steamed buns, etc. The words "meat" and "vegetable" are used as adjectives to modify the following "moon". The way of eating the steamed buns (shaobing) is called Jia Mo.

Steamed buns. Roujiamo is actually a wonderful combination of two kinds of food: cured meat and white steamed buns.

The meat is crispy, fat but not greasy, and has an endless aftertaste. It has a long history and is famous in China. When paired with white steamed buns, it has the reputation of being a Chinese hamburger. It is famous both at home and abroad and is deeply loved by people.

The seasonings are carefully prepared. Due to the fine selection of ingredients, the perfect fire skills, and the use of aged soup, the cured meat is unique. It has a ruddy color, fragrant smell, soft and waxy meat, not rotten, and rich.

Mellow and unique flavor. Another saying is that people used to call "Roujiamo" "mojiamo", which sounded like "no meat" in dialect, so they called it "rougamo" in a hurry.

It tastes much better. Dish development: Cured pork is made from pork, and its history can be traced back to the Warring States Period. It was called "Han Pork" at that time, and was also called "Bacon" in the Tang Dynasty. It has been passed down from generation to generation and has evolved.

It is characterized by bright and rosy color, soft and mellow meat, fat and lean meat that is not greasy, melts in the mouth, and does not change after long storage. It is a good dish to accompany wine with dried tofu in cured sauce and finely chopped eggs.

It is a fast food to eat with white steamed buns with "iron ring chrysanthemum heart". Cured pork is a famous traditional snack. It is said that it was made in Henan during the Warring States Period, and it became a custom and spread widely. The production method is: put the selected pork

Add more than 20 kinds of seasonings such as cloves, coriander kernels, galangal, Chinese prickly ash, aniseed, rock sugar, cinnamon, Shaoxing wine and other aged soup, and simmer over low heat until the finished product looks rosy and tender when eaten.

Fat but not greasy, thin but not sticky, it melts in the mouth. It is usually eaten with sesame cakes. Folks call it "rougao". If not filled with steamed buns, it can be used with rice, noodles, or wine.