Roujiamo originated in Shaanxi Province. According to historical records, cured meat was called "cold meat" during the Warring States Period. At that time, South Korea, which was located in the triangle area of ??Qin, Jin, and Henan, could already make cured meat. After the Qin Dynasty, After Han Dynasty, the production technology was introduced to Chang'an.

The restaurant in Wenchangmen is named Qinyu Roujiamo, which is a metaphor for the fact that it is an authentic preserved meat shop. It is said that he bought it from Bi Renyi's workshop, a hawker in the Qing Dynasty, and the Chen Tang in Bi Renyi's workshop was passed down from his great-grandfather;

Of course, the firework also requires special attention, and the authentic cured meat is red in color. , soft and fragrant, the lean meat is full of oil, and is delicious when served with hot buns.

Dish development:

Mob with cured meat and cured meat is a well-known flavor food in Xi'an. Cured meat is made from pork. Its history can be traced back to the Warring States Period, when it was called "Han". Meat", also known as "cured meat" in the Tang Dynasty, has been passed down from generation to generation.

The characteristics of cured pork are bright and red in color, soft and mellow, not greasy, melts in the mouth, and remains unchanged after long storage. It is a good platter with dried tofu in cured sauce and finely chopped eggs, and goes well with wine. vegetable. It is a fast food when eaten with white steamed buns with "tiger back, iron ring and chrysanthemum heart".

In the western region, there are "cured meat buns" using Baiji steamed buns, Baoji Xifu's meat steamed buns (with vinegar in the meat paste), Tongguan Roujiamo (similar to Baiji steamed buns). Different, its steamed bun has a brown appearance, clear stripes, layered interior, swollen cake body, crispy skin and tender inside, perfect fire skills, and the best temperature when eating is hot to the touch.