What does authentic Roujiamo look like? How to eat authentic Roujiamo in Xi’an?

Roujia Mo can be said to be one of the representative delicacies of Xi’an, but friends must be able to see Roujia Mo stalls in their own cities. The editor has eaten unauthentic ones and found them good. Eat, the authentic one is definitely more delicious, so where can you eat the authentic one? Come and take a look. What kind of roujiamo is considered a good roujiamo?

Of course, it is filled with melt-in-your-mouth minced meat and grilled to crispy buns. The meat should be cooked in soup, and the soup should be aged. The older the meat is, the more mellow and mellow the taste will be. Baiji steamed buns are made of semi-fermented dough. Add some clear oil when kneading the dough, and let the dough rest for half an hour. People in Shaanxi call making pancakes "making steamed buns". A serious shop that sells meat buns relies on masters to beat the steamed buns by hand. This is an absolute kung fu job, and it pays attention to doing it in one go.

After Roujiamo gradually became popular, there were shops selling Roujiamo all over the country. At the same time, some people began to try to add green peppers and coriander to the buns to neutralize the greasiness of the meat, but people in Shaanxi would not admit it. How about the Roujiamo with green peppers and coriander! How can the meat in truly well-done cured sauce be fatty? Adding green peppers and coriander will only destroy the aroma of the meat, and the complex texture is not conducive to savoring the aroma of the meat. The truly delicious Roujiamo is of course both meat and buns.

Put the meat into the soup pot, skin side up, add Shaoxing wine, salt, rock sugar, green onion, ginger, anise, cinnamon, grass fruit, bring to a boil over high heat, turn to low heat and simmer until the water is rounded No waves. The delicious taste of meat is the accumulation of time. The steamed bun masters hold a rolling pin in one hand and hold the dough in another hand, beating the dough up and down. The dough that has been "tortured" is the most delicious. Some shops still use old ovens to bake steamed buns, and the flames bring out the aroma of Baiji steamed buns to the extreme. What is the most authentic way to order it?

In the eyes of Shaanxi people, Roujiamo is more than just ordering a Roujiamo.

The Roujiamo is divided into fat meat and lean meat. If further subdivided, there are pure lean meat, fat and thin meat, skinny meat, skin and fat meat. You can hit all the taste. The menus of Roujiamo restaurants usually only say "normal" and "high quality". High-quality meat buns mean more meat. We asked a local in Shaanxi, and he told us that when eating pure meat buns for the first time, it is recommended to choose pure meat, and then slowly add fat meat, and gradually taste the smoothness of the fat, just like fighting monsters and upgrading, the most advanced , always the best.

The freshly baked Baiji buns are crispy and crumbly. The chef cuts them in half with a knife. The steam is steaming. Then he minces the cured meat and puts it in. The gravy that has been cooked for a long time is infused with the flavor. Finally, a spoonful of aged rice is poured on it. Nian Lao Tang, this is a delicacy that old Shaanxi people will never forget. What's the most delicious pairing for eating Roujiamo?

The combination when eating Roujiamo is also very important. The most widely known combination is the legendary "Sanqin set meal", which consists of Roujiamo, Liangpi, and Yili. Jar of ice peaks. Authentic old Shaanxi flavor.

The best way to go to Huimin Street to eat cured beef steamed buns is with the sour plum soup on both sides of the street. In addition, Xi'an people will also choose to pair it with meatball soup or spicy meatball soup. Each of these items is enough to rank at the top of the snack list. When paired together, 1+1 is greater than 2. As for the taste, just go to Shaanxi and taste it for yourself.