The cured meat buns taste meaty, the buns are crispy, and the flesh is soft. You don’t need to add any soup but your mouth will be full of oil. The cured pork buns are made from pork ribs, mixed with a variety of Chinese herbal medicines, and simmered in rich old soup. It has a special flavor and will not rot after being stored for a long time. It will not leave any residue when it is thin, and it will not be greasy when it is fat. Baiji steamed bun, this kind of steamed bun is called Shaobing in many places. It is not steamed but baked.
But people in Xi’an call it steamed buns instead of sesame cakes. The Baiji steamed buns in Xi'an are slowly baked using a traditional three-fan pan over a charcoal fire. Its characteristics are: first, white color; second, regular and peculiar shape, which is called "iron ring edge, chrysanthemum heart"; third, crispy skin and tender interior, hollow center, making it easy to hold meat; fourth, it tastes sweet. Because the center is empty, people in Xi'an also call it Liangpi and Baijizi. Then come down and learn how to make it with the chef!
Like the mutton steamed buns, the cured meat buns are representative of Shaanxi’s special delicacies. The Tongguan area is the most famous for its cured meat buns.
Roujiamo actually means "moat with meat", which can also be understood as "meat with steamed bun" - this is a unique Chinese word play. If you want to know what Roujiamo is made of, you only need to know the composition of Roujiamo.
The cured meat buns are composed of two kinds of food. The first is Baiji Mo. "Mo" means "steamed bun" in many places. In Shaanxi, "Mo" is a piece of dough made of wheat flour, water and yeast. It is very chewy when you take a bite.
Although the recipes of Baiji steamed buns are different, the basic method is not much different. The traditional method is: after the dough is kneaded, it is baked in an earthen stove. Nowadays, Baiji steamed buns are often made with Slowly fry in a pan until fragrant.
The second is cured meat. The meat in Tongguan Roujiamo is mainly filled with pork, beef, mutton or chicken, with pork being the most common. Cut the meat into pieces, simmer it over a slow fire, and then add a variety of seasonings, such as cloves, grass fruits and star anise. The cured soup cooked for a long time has a rich aroma and can fully penetrate into the minced meat, making it a white steamed bun. The icing on the cake.