|Place of origin||China|
|Main ingredients||Pork and baijimo|
Roujiamo (Chinese: 肉夹馍; pinyin: ròujiāmó), also known as rougamo or rou jia mo, meaning "meat sandwich," is a street food originating from the cuisine of Shaanxi Province and now widely consumed all over China.
The meat is most commonly pork, stewed for hours in a soup containing over 20 spices and seasonings. Although it is possible to use only a few spices (which many vendors do), the resulting meat is less flavourful.
Some alternatives are also available. For example, in Muslim areas in Xi'an, the meat is usually beef (seasoned with cumin and pepper), and in Gansu Province it is often lamb. The meat is then minced or chopped and stuffed in "baijimo", a type of flatbread. An authentic baijimo is made from a wheat flour dough with yeast and then baked in a clay oven, but now in many parts of China, baijimo is made in a frying pan, giving taste diverges significantly from the authentic clay oven-baked version. Depending on the types of spices used to cook the meat and the way the bread is made, the taste of roujiamo can vary greatly from vendor to vendor.
Roujiamo is considered the Chinese equivalent to the Western hamburger and meat sandwiches. In fact, roujiamo could be the world's oldest sandwich or hamburger, since baijimo dates back to the Qin dynasty (221–206 BC) and the meat to the Zhou dynasty (1045–256 BC).
Some vendors also call it la zhi roujiamo (腊汁肉夹馍), which simply means roujiamo with special gravy. Others call it bai ji la zhi roujiamo, which means roujiamo with special gravy in a bread (bai ji refers to the type of bread).
- "肉夹馍英译Rougamo 泡馍标准黄豆粒大小" (in Chinese). Xi'an Daily. 26 May 2016. Retrieved 26 May 2016.
- Tan, Tony (April 27, 2017). "What is rou jia mo?". Gourmet Traveller. Retrieved September 17, 2018.
- Shah, Khushbu (April 14, 2015). "China Brazenly Claims it Invented the Hamburger". Eater. Retrieved September 24, 2018.
- "What Are Chinese Hamburgers And Why Aren't You Eating Them?". The Huffington Post. 8 April 2015. Retrieved 26 May 2016.
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