How to make Roujiamo

Why cooks start here

Roujiamo is cooked the way Xi'an cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

Roujiamo, a street food staple with roots firmly planted in Xi'an, finds its way to the home kitchen with a recipe that respects tradition. Often enjoyed as a snack or a quick meal, its origins tell a tale of hand-measured salt and generous use of fat, creating a dish that brings warmth and flavor to any table. The dish transcends mere sustenance, offering a taste of the historic city in every bite. A perfect roujiamo should deliver a satisfying contrast between the tender, cumin-spiced braised pork and the crisp, chewy baiji mo buns. The vibrant kick of chili flakes and freshness of cilantro awaken the senses, making each bite a nuanced blend of heat and herbaceous notes. It's a dish meant for sharing, inviting everyone to savor its layered flavors.