Is the Chinese hamburger from Tongguan?

The biggest difference between Laotongguan Chinese hamburger and Xi 'an Chinese hamburger is the cake. The freshly baked thousand-layer sesame seed cake is layered, crisp and smooth, and slag will fall off when you take a bite. As the saying goes, whether three-part meat, seven-part cake and meat sandwich are delicious depends on the cake.

The traditional way to eat Chinese hamburger in Laotongguan is to bake sesame cake with cooked and cooled pork belly, commonly known as hot Chinese hamburger (with the improvement of people's living standards, most of them don't need cold meat). Steamed buns are crispy, the meat is fat but not greasy, and there is an official package-there is no duck meat, only the "duck soup" with tenderloin.

In Baiji Town, Shaanxi Province, there is a very delicious S-flour cake, which is said to have originated in Xianyang and is called Baijimo. Later, when people talk about China hamburgers in Xi 'an, they mostly refer to this kind. Knead it with good flour, put it on the pot and bake it on the stove with charcoal fire until both sides are brown. A well-made Baiji steamed bun needs to conform to the "iron ring, tiger back and chrysanthemum heart" in order to be worthy of the mellow softness of bacon. When it comes to bacon in this bun, it is also very particular: the ratio of front legs, rear legs and ribs of fresh raw pork is 3: 4: 3, and the ratio of fat to thin is 3.5: 6.5. The quality of finished bacon should be "rosy, soft and mellow", and the meat yield is "55 kg of bacon can be produced per 100 kg of clean pork".

Why is it so detailed? Because Xi 'an also issued standards for this purpose. The official name is not only ingredients, but also the English word "Rougamo" for Xi Chinese hamburger. 20 16, 1 June, Xi' an Chinese hamburger and Guanzhong wine making skills, and Chengcheng basin mutton were selected into the fifth batch of intangible cultural heritage list of Shaanxi Province.