多多肉肉夾饃

Roujiamo originated from China, which originally means meat sandwiched in a steamed bun, and is officially listed as an intangible cultural heritage. Local celebrity chefs cook the stuffing "cured pork", which looks very similar to Taiwan's braised pork, which is derived from pork belly, but without soy sauce and heavier spices, so it quickly became popular in Taiwan.

The steamed buns served in this shop look more like the Tongguan Roujiamo style. They are golden in color and crispy in texture, which is in line with the taste that Taiwanese people prefer.

Under the warm yellow light, the golden bun is very charming and looks very delicious. Among the meat buns I have eaten recently, the Thousand Layer Buns here are indeed the crispiest and most delicious. The fillings are also full of texture and are above the standard.

The filling is based on the non-original version, adding green peppers and onions to increase the taste, and even adding coriander, which is also in line with the taste that Taiwanese people often pursue. It is said that local people in Shaanxi regard this as a "crooked way" to reduce costs and believe that Roujiamo should be filled with "pure meat" - not fat but not greasy, not thin but not woody, and full of juicy flavor.

From this perspective, the "Rouduoduo" that already exists in several stores may not be called "Rouduoduo", but a comprehensive taste that meets public preferences. I heard that you can order the "vegetable and pure meat" version, but the meat and water don't seem to be enough.

Therefore, I can't help but think that when eating this Roujiamo, the outer bun does seem to be a bit upstage. If the meat filling juice could be used to blend more fully with the inside of the bun, the sharpness of the Thousand-Layer Bun could be shaved off. , maybe it will be more enjoyable!