Laotongguan Roujiamo has a long history. Is it because it is delicious?

Laotongguan Roujiamo originated in the early Tang Dynasty and has historical allusions. Legend has it that Li Shimin was riding a horse to conquer the world. When he passed Tongguan, he got off his horse and tasted Tongguan Roujiamo. He was full of praise: "Wonderful, wonderful, wonderful, I didn't know there was such a delicious food in the world." Over the past thousands of years, despite the changes in history, , dynasties have changed, but Lao Tongguan Roujiamo has always adhered to its characteristics of "dry, crispy, crispy, fragrant" and "fat but not greasy" meat, which makes people never tire of eating it. Laotongguan Roujiamo can be described as "a masterpiece of Chinese cuisine". According to research, Western "hamburgers" all come from this. By the way, I would like to correct my mistake here. I think that some people call Shaanxi Roujiamo (which has a history of at least thousands of years) "China's hamburger". This statement is extremely wrong. It is only reasonable to call the Western "hamburger" with a history of only about 200 years "Chinese Roujiamo". The biggest difference between Laotongguan Roujiamo and other Roujiamo is the difference in the bun. In addition, there is another difference between Laotongguan Roujiamo and other Roujiamo. That is, other Roujiamo is usually stuffed with cured meat, while Laotongguan Roujiamo is stuffed with braised pork, which is made with 32 kinds of seasonings and Chinese medicines. Braised food was inherited from the Tang Dynasty. The steamed bun used in Laotongguan Roujiamo, which we also call Shaobing, is made in a unique way. It uses refined flour, warm water, alkaline noodles and lard, stir it into dough, roll it into strips, roll it into cakes, and bake it in a special oven. , take it out when the color is uniform and the cake turns yellow. The freshly baked Thousand Layer Shaobing is layered inside, like a puff pastry. The skin is thin and crispy. When you take a bite, the residue will fall off and burn your mouth. The taste is excellent. The most traditional way to eat it is: you must use hot biscuits freshly baked from the oven and stuff them with braised cold meat, commonly known as "hot steamed buns stuffed with cold meat". Our unique method of braised pork in Tongguan is to soak and stew the pork belly in a braised pot with special formula and seasonings. Braised meat is fragrant, delicate in texture, fat but not greasy, lean but not woody. It tastes salty, fragrant and delicious, and has a long aftertaste. Most people praise it with the four words "dry, crispy, crispy and fragrant".

Author: Tong Xiangyuan

Source: Jianshu