home page
Roujiamo

Roujiamo

Roujiamo is a traditional cuisine from the Shaanxi region with a long history, known as the "Chinese hamburger". Legend says it originated in the Tang Dynasty. The cured meat pairs with golden, crispy white buns - rich meat aroma, crispy bun and tender meat. Making authentic roujiamo requires selecting quality pork belly and curing it with more than ten spices for several hours, paired with traditionally baked white buns, every bite is full of happiness.

1Ingredients needed

Cured meat ingredients

  • Pork belly1000g
  • Rock sugar50g
  • Light soy sauce3 spoons
  • Dark soy sauce2 spoons
  • Cooking wine2 spoons
  • Ginger3 slices
  • Green onions2 stalks

Spices and bun ingredients

  • Star anise3
  • Cinnamon bark2 pieces
  • Bay leaves3 pieces
  • Sichuan peppercorns1 large spoon
  • Fennel seeds1 small spoon
  • Flour500g
  • Warm water250ml
  • Yeast5g

2Production steps

1

Prepare pork belly

Cut pork belly into large pieces, put in cold water and blanch. After boiling, skim off foam and remove for washing. This removes blood water and gamey taste, making the cured meat more fragrant.

2

Caramelize sugar

Put a little oil in the wok, add rock sugar and slowly melt over low heat. When it turns jujube red color, add pork belly and stir-fry to evenly coat the meat with sugar color.

3

Cure the meat

Add all spices, ginger and green onions, light soy sauce, dark soy sauce, and cooking wine. Add enough boiling water to cover the meat. Bring to a boil over high heat, then reduce to low heat, cover and cure for 2-3 hours until tender.

4

Make dough

Add yeast and a little salt to flour, slowly add warm water to form a smooth dough. Cover with a damp cloth and let rise for 1 hour until doubled in size. The dough should be smooth and elastic.

5

Make white buns

Divide the dough into small portions, roll into oval flatbreads, and fold into semicircles. Cook in a dry pan without oil over low heat until both sides are golden and the bun puffs up.

6

Assemble roujiamo

Chop the cured meat, you can add a little of the curing liquid. Cut the white bun from the side, and stuff with the chopped cured meat. Enjoy while hot, with full aroma.

💡Making Tips

  • •Caramelizing sugar is crucial - control the heat properly. Overcooked sugar color will taste bitter, while undercooked sugar won't have good color.
  • •Allow sufficient time for curing the meat - slow stewing over low heat is essential to make the meat tender and flavorful.
  • •The white bun should be pan-fried until crispy outside and soft inside. Don't use oil - dry pan-frying creates the layered texture.
  • •When chopping the meat, you can add a little of the curing liquid to make the meat filling more moist and not dry.
  • •Eat while hot for the best texture and taste - crispy bun with tender meat.