Laotongguan Chinese hamburger originated in the early Tang Dynasty and has historical allusions. Legend has it that Li Shimin conquered the world by riding a horse. When he passed through Tongguan, he dismounted and tasted Tongguan Chinese hamburger, but he was full of praise: "Wonderful, wonderful, wonderful, I didn't know there was such a delicious thing in the world." For thousands of years, despite historical changes and dynasty changes, the old Tongguan Chinese hamburger has always been characterized by "dry, crisp, crisp and fragrant", and its meat is "fat but not greasy", which makes people never tire of eating. Laotongguan Chinese hamburger can be described as "a must for Chinese cuisine". According to research, the western "hamburgers" all come from here. By the way, I want to correct my mistake here. I think it is extremely wrong for some people to call Shaanxi Chinese hamburger (which has a history of at least thousands of years) "the hamburger of China". It is only reasonable to call the western "hamburger" with a history of only about 200 years "the Chinese hamburger in China". The biggest difference between Laotongguan Chinese hamburger and other Chinese hamburger lies in the difference of steamed buns. In addition, there is another difference between the old Tongguan Chinese hamburger and other Chinese hamburger, that is, other Chinese hamburger generally contains bacon, while the old Tongguan Chinese hamburger contains braised pork, which is pickled with 32 kinds of spices and traditional Chinese medicine and handed down from the Tang Dynasty. The steamed bread used in the old Tongguan Chinese hamburger, also called sesame seed cake, has a unique method. It is made by mixing refined flour with warm water, alkaline noodles and lard into dough, rubbing it into strips, rolling it into cakes, baking it in a special oven, and taking it out when the color is uniform and the cakes are yellow. There are layers of freshly baked thousand-layer sesame cakes, which are as thin and crisp as shortbread. When you take a bite, the slag drops and burns your mouth, and the taste is excellent. The most traditional way to eat is: you must use hot baked sesame seeds and cold meat with gravy, commonly known as "hot steamed buns and cold meat". Our special braised pork practice in Tongguan is to soak pork belly in a pot and stew it with special formula and seasoning. Braised pork is fragrant, delicate, fat but not greasy, thin but not firewood. It tastes salty and delicious with a long aftertaste. People mostly praise it with the words "dry, crisp, crisp and fragrant".

Author: Tong Xiangyuan

Source: Jane books