Shaanxi Roujiamo

Shaanxi roujiamo

　　Shaanxi roujiamo

　　Its name comes from the classical Chinese phrase “肉夹于馍” (meat stuffed inside bread). The meat, known as la zhi rou (braised meat), is a type of pork that is simmered in a pot—but unlike typical braised meats, it becomes exceptionally tender and flavorful. Thanks to the careful selection of ingredients, comprehensive use of seasonings, precise cooking techniques, and the use of aged broth, the resulting la zhi rou has a distinctive character. People praise it as: "The fatty part isn’t greasy, and the lean part doesn’t leave your mouth oily. The meat melts in your mouth without needing to chew, and the lingering aroma stays long after eating."

　　The basic preparation method is as follows: select fresh pork with a balanced ratio of fat and lean, wash it clean with cold water, and cut it into strips weighing 1–2 kilograms. Place the strips into a pot of aged broth, then add an appropriate amount of cold water, salt, cooking wine, caramel color, and over ten different seasonings—including star anise, cinnamon, Sichuan peppercorns, and cloves—packed in a coarse cloth bag. Press down with an iron grate, bring the mixture to a boil over high heat, skim off any foam, then reduce the heat to low and simmer. Keep the broth at a gentle simmer, and after about two hours, switch to a very low heat to braise for another 3–4 hours. By this time, the meat will be completely tender and can be removed and deboned, then placed on a large ceramic plate. When serving, slice a small amount of the braised meat and place it inside a freshly baked Baiji (white flour) flatbread. The combination of fragrant bread and tender, juicy meat is utterly delicious and leaves a lasting impression. It’s rich in protein and fat, and when eaten with the Baiji flatbread, it also provides a good amount of carbohydrates.