Roujiamo is the abbreviation of "Roujiamo" in ancient Chinese and is one of Xi'an's traditional specialties. The reporter learned from an interview yesterday that in January 2016, Roujiamo was selected into the fifth batch of intangible cultural heritage list of Shaanxi Province. In the new era, Xi'an Roujiamo has actually been popular in Beijing and Shenzhen, and has also gone abroad and become popular in Europe and the United States.

The traditional Xi'an Roujiamo has a delicate production process. Each delicious Roujiamo is carefully prepared with dozens of seasonings. Due to the careful selection of ingredients, the perfect fire skills, and the use of secret old soup, the cured meat produced is ruddy in color, fragrant in smell, soft and glutinous, and not rotten.

Roujiamo is actually a wonderful combination of cured meat and white lucky steamed buns. The Roujiamo is a combination of cured meat and white steamed buns, which complement each other and bring out their respective flavors to the extreme.

The steamed buns are fragrant and crispy, fat but not greasy, and have an endless aftertaste. Cured pork has a long history and is well-known in China. When paired with white steamed buns, it has the reputation of a Chinese-style burger. It is famous both at home and abroad and is deeply loved by people. The traditional Roujiamo has actually changed with the development of history. In terms of taste, in order to meet people's diverse needs, Roujiamo has many different flavors.

Extended information

According to legend, there was a family named Fan in the Tang Dynasty who was engaged in cured pork in Chang'an. By the time of Guangxu in the Qing Dynasty (1904 AD), his ancestral home was the "hometown of cooking"

Extended information

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Fan Bingren of Lantian County, Shaanxi Province, started the business of Cured Pork in Lu Jinshi Lane, Nanyuanmen, Xi'an (today's Ludang Lane). Some people say that this is the true biography of the Fan family in the Tang Dynasty; others say that this is a coincidence of the surname.

In 1926, Fan Bingren called his son Fan Fengxiang, who was a chef in Beijing, back to Xi'an to participate in the store management, and used his son's alias "Maochun" in the name of the store, naming it "Yi Maochun". From then on, the sign of "Yimaochun Fanjia Cured Pork" was hung up.

According to the store's application, the Trademark Office of the State Administration for Industry and Commerce conducted an investigation and approved the registration in accordance with the relevant provisions of the Trademark Law. In the first half of 1995, "Yimaochun Fanjia Cured Sauce Shop" A "Trademark Registration Certificate" was issued and obtained legal protection.

People's Daily Online - Xi'an Roujiamo in the new era has long been popular in Europe and the United States

Baidu Encyclopedia - Cured Roujiamo