Chapter 105 Roujiamo

Roujiamo is a popular special snack among the people in Northwest my country. It is mainly made of meat with cured sauce in Shaanxi and mutton in Ningxia.Roujiamo with cured sauce is another nationally-renowned delicacy after Shaanxi mutton buns. Set up a stove, the taste of the freshly baked mutton is much better than that of frozen beef. Adding mutton and vegetables, the vegetable filling of Roujiamo has a large portion and tastes more delicious. Roujiamo is an inverted sentence in ancient Chinese, which means that the meat is sandwiched in the steamed bun. Shaanxi people omitted the word "Yu", so it is convenient to call it.In the past, Roujiamo was called Mojiarou, which sounded like "no meat in Shaanxi dialect". The merchants thought it was unlucky, so they changed it to the inverted sentence Roujiamo later.

Roujiamo is a combination of cured meat and Baijimo, which are integrated into one and complement each other, bringing the taste to the extreme.The fragrant meat crisps with steamed buns have endless aftertastes. Cured meat has a long history and has long been famous in China. The pickles in the eight treasures of the Zhou Dynasty in "Zhou Li" are cured meat.During the Warring States period, it was called cold meat. It was made in South Korea in the triangle area of ​​Qin, Jin and Henan.Jia Sixie's "Qi Min Yao Shu" of the Northern Wei Dynasty recorded the method of making bacon, which is basically the same as our current method of making bacon.Roujiamo's cured meat is more particular about the selection and preparation method. It is carefully prepared with aged soup and more than 30 kinds of seasonings. The processing is fine and the fire is perfect.The cured meat is ruddy in color, fragrant in smell, soft and glutinous in texture, mellow but not rotten, rich and mellow, melts in the mouth, and has a unique flavor.Known as "fat meat is not greasy after eating, lean meat has no residue and is full of oil. You don't need to bite the meat to rot, and the aftertaste will last for a long time after eating."The cured meat can be eaten alone, it can also be served with wine and rice, and it can also be used to mix noodles.

Baiji Mo originated from Baiji Town, Bin County, Xianyang, which is now the Arctic Town.After the Jin Dynasty destroyed the Northern Song Dynasty, it was called Baijiyi. It got its name because the posthorses were all white. It was difficult to write Ji characters, so it evolved into Baiji.In the Qing Dynasty, the Hui uprising broke out in the Shaanxi-Gansu area, and Baiji Town became one of the four centers of the uprising. The leader, Bai Yanhu, was a native of Baiji Town.After the uprising failed, Bai Yanhu settled down in Kyrgyzstan.The production technology of Baiji buns also spread to various places along with the dispersal of the rebels.Baijimo was the first to use a hanging furnace and baked with charcoal. The dough is fermented and kneaded hard. It takes a long time to knead and the bun tastes strong. To make the bun, it needs to be pulled, rubbed, rolled, rolled, rotated, and flowered. , Baking, the whole process is synthesized together, after kneading, it is made into a cake shape, put on an iron pan to bake for a while, put it in the furnace to stand sideways, and bake on the charcoal fire with the iron pan up and down, turn it over for a while, double-sided Crunchy and yellowish, crisp on the outside and tender on the inside is the highest level.Top-grade Baijimo flour should be fully kneaded and baked at just the right temperature. Baijimo has an iron ring with tiger-backed chrysanthemum heart, thin and crispy skin, and soft heart.Baiji bun can be eaten alone, and it tastes better when served with cured meat.Gently cut the edge of the Baijimo with a knife, and the inside is naturally divided into two, stuffed with chopped cured meat, which is the Roujiamo.

Baijimo is sandwiched with cured meat, commonly known as cured meat.The Qinyu Roujiamo in Wenchang Gate of Xi'an inherits the tradition of Korean cured meat, selects the best hard rib meat as raw material, and uses salt, ginger, green onion, apple, coix seed, clove, loquat, cinnamon, iced food, Daxiang and more than 20 kinds of seasoning soup are boiled. The soup is an old soup handed down from generation to generation, and less water is added.The cured soup of Qinyu Roujiamo is the old soup used by the peddler Bi Renyi's workshop in the Qing Dynasty. It has been used to this day, which is rare.

Roujiamo is divided into three types according to the fat or leanness of the meat, there are pure lean meat buns, fat and lean meat buns, and fat skin buns.These three kinds of steamed buns also reflect the age of the people who eat Roujiamo.Generally, young people, especially young women, like to eat pure lean meat buns; people who have eaten buns for several years like to eat both fat and lean meat;The meat of Feipimo is skin and fat meat, fat but not greasy, glutinous and smooth, it is the best of cured meat.According to the type of meat, the meat clips are divided into beef clips, mutton clips, chicken clips, vegetable clips, etc.Eating roujiamo is crispy on the outside and tender on the inside, satisfying the senses of vision, taste, smell, touch and hearing.The Rougamo with cured sauce that we eat today was transformed by Fan Fengxiang and his son in 1925 into the Rougamo with today's taste. In 1989, the Ministry of Commerce rated it as an excellent product.

When eating Roujiamo, hold the bun horizontally and bite from both sides of the palm.The cured meat gravy is fully immersed in the bun so that it does not flow out.Roujiamo can be eaten alone or with soup food. In spring and summer, it is usually paired with cold skin and porridge, and in autumn and winter, it is usually paired with rice noodles, vermicelli, seaweed vermicelli soup, and wontons.The old Tongguan Roujiamo is eaten with duck slice soup, a mouthful of soup and a mouthful of steamed buns, full of fragrance.After eating Roujiamo, it is not advisable to drink a lot of tea, otherwise it will slow down gastrointestinal motility and affect your health.