The main difference between Tongguan Roujiamo and other Roujiamo is the difference in sesame cakes.

The method of making this sesame seed cake is unique: stir refined flour with warm water, alkaline flour and lard, knead it into a dough, roll it into strips, roll it into cakes, bake it in a special oven, take it out when the color is uniform and the cake turns yellow.

Thousand-layer sesame seed cakes freshly baked are layered inside, and the skin is thin and crispy, like puff pastry.

Take a bite and the residue will burn your mouth. It tastes great.

The most traditional way to eat it is: you must sandwich the cooked cold meat with the hot biscuits freshly baked from the oven, commonly known as: hot steamed buns with cold meat.

Unique braised pork method: soak and stew the pork belly in a braised pot with special formula and seasonings. The meat is delicate and fragrant. The meat is fat but not greasy, lean but not woody. It tastes salty, fragrant and has an aftertaste.

profound.

According to reports, Laotongguan Roujiamo was originally called Shaobing Momo and originated in the early Tang Dynasty.

Legend has it that when Li Shimin was riding a horse to conquer the world, when he passed by Tongguan, he tasted the Tongguan Roujiamo and praised it profusely: "Wonderful, I didn't know there was such a delicious food in the world." For thousands of years, people can't get enough of the old Tongguan Roujiamo.

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Of course, when eating Tongguan Roujiamo, don’t forget to pair it with Tongguan delicacy “duck slice soup”.

The so-called duck slice soup is also called stewed tenderloin slices. It is made by cutting the fresh pork tenderloin into small slices first vertically and then crosswise. It is put into a bowl and mixed with egg white. After the wok is heated, add the clear oil and wait until it starts to smoke.

Add a little starch thick slurry to the good meat to thicken it and put it in the pot. Stir constantly with the frying spoon and heat it up over high heat, that is, "hot pot and cool oil".

When the meat slices gradually expand and change color slightly, take it out of the pot. Remove the remaining oil and place it in a bowl. Add an appropriate amount of white soup, put it into the pot and bring to a boil. Add salt, minced ginger, and green onion slices, put it into a bowl, and add a little sesame oil. Serve

Duck slice soup, delicious.

The name of this duck slice soup also has its origin: During the Guangxu period of the Qing Dynasty, the Eight-Power Allied Forces invaded Beijing. Empress Dowager Cixi took Emperor Guangxu and fled to Xi'an. They passed through Tongguan. Local officials prepared a full banquet to serve the Han Dynasty, but Cixi was the only one who had trouble with Tongguan's traditional famous dish "spicy pork loin slices".

He praised it very much and said that the dish tasted like the "duck slices" in the royal meal.

Therefore, Tongguan braised tenderloin slices were named "duck slice soup", and it is still a famous dish in Tongguan today.