Xi'an Fanji Cured Pork has a long history.

According to legend, during the Tang Dynasty, there was an official named Fan in the east of Chang'an City, who was an upright man.

That year, southern Shaanxi suffered a flood, and many people fled to Chang'an.

The Fan family opened a warehouse to store grain and provide relief to refugees.

One day, Mr. Fan returned home from paying homage. As he walked outside the east gate, he saw a ragged young man kneeling beside a corpse and crying bitterly.

After questioning, I found out that he fled here with his mother. Unfortunately, his mother died and could not be buried.

Master Fan was very sympathetic and ordered his family to help bury his mother and gave her a hundred taels of silver to help her make a living.

Ten years later, the young man made a fortune by selling cured meat.

In order to repay the kindness of Fan Mansion, Mr. Fan took advantage of his 80th birthday to make a coffin using materials from hundreds of Zanthoxylum bungeanum trees.

Then 500 kilograms of lean meat was removed from 10 pigs, cooked into high-quality cured meat, put into the coffin, sealed and sent to Fan Mansion.

It was an auspicious birthday for Mr. Fan, and there were many guests, so he didn't pay much attention to the coffin.

The family carried it into the backyard woodshed and kept it there for several years.

Later, Mr. Fan offended the imperial court and was demoted from his post to the people. Full of resentment, he died of an illness.

Within a few years, all the family property was sold out, and the Fan family's life became increasingly difficult.

At this time, the family informed the old lady that there was a coffin in the woodshed that could be sold to make a living.

Unexpectedly, several people went to carry the coffin but could not carry it.

Mrs. Fan was a little surprised and ordered someone to open it for inspection.

It turned out to be a coffin full of cured meat.

The aroma is overflowing and the color is fresh and tender.

She asked her family to take some to the streets and sell them, and they were all sold out in no time.

Those who ate it were full of praise, while those who didn’t ate it felt regretful.

The news spread like wildfire, and more and more people came to buy meat.

The Fan family opened a shop right at the door, and their business was very prosperous.

Seeing that the bacon in the coffin is about to be sold out, life will be uncertain again.

An essay about Roujiamo. An essay about Roujiamo.

Mrs. Fan came up with an idea: buy some fresh meat and use the gravy (soup) in the coffin to cook it into new cured meat, which still maintains its original flavor.

The Fan family opened a cured butcher shop for a long time, and its reputation grew.

There are three types of meat used in Roujiamo, pure lean, fat and lean, and fat skin.

The seller only needs to see which one you want, and he will know your history and practice in eating Roujiamo.

Ordinary young people, mostly women, like to eat pure and thin food; some people who eat steamed buns want it to be fat and thin, and the food must be evenly fat and thin to make it delicious; hardcore diners want to eat meat with fat skin, which as the name suggests, is the skin of the meat and its underside

A little fat, fat but not greasy, sticky and fragrant, it is the best among cured meats.