Roujiamo

Roujiamo is a Shaanxi sandwich of chopped meat in a round wheat bun. Judy Leung describes eating it during a visit to Xi’an and presents a pork-belly version seasoned with soy sauce, Shaoxing wine, sugar, ginger, spring onions and spices. The meat simmers until tender before it is chopped and mixed with some of its cooking liquid. Coriander is added in her preparation.^[1]

The bun, called mo, is made separately. In Leung’s method, a yeast-raised wheat dough is shaped into round discs and cooked in a covered pan, then browned on both sides. Each bun is split and filled with the chopped pork. The bread has a cooked crust rather than the soft exterior of a steamed bun, while the braising liquid moistens the filling.^[1]