Jingyang Roujiamo

Jingyang Roujiamo

　　Jingyang Roujiamo

　　Braised pork is a familiar and flavorful dish in Shaanxi. It is said that braised pork has been around since the Warring States period, when it was called “cold meat.” At that time, the State of Han, situated at the tri-junction of Qin, Henan, and Shanxi, was already able to make it. After Emperor Qin Shi Huang unified China, the cooking technique was passed on to Xi’an, Shaanxi. Through generations of transmission and evolution, it became the braised pork we know today. In Jingyang, the most distinctive version is the one served at Lao Zhu Jia's braised pork roujiamo.

　　Braised pork is not only bright red in color, tender, richly fragrant, but also highly nutritious. The cooking method involves cutting fresh pork with an appropriate mix of fat and lean into strips weighing about 2–3 pounds, washing and draining them, and then neatly placing the skin-side up in an old pot filled with seasoned broth. More than 20 seasonings—including star anise, cinnamon, cloves, cardamom, Sichuan peppercorn, and fennel—are packed in a spice bag and added to the pot. An iron grate is placed on top to fully submerge the meat in the braising liquid. The mixture is first brought to a boil over high heat, then simmered over low heat while constantly skimming off any foam. After simmering for two hours, the meat is flipped and gently cooked for another 3–4 hours until tender. The meat is then removed from the pot, drained, and the bones discarded before serving. For the best experience, eat it in a freshly baked Baiji flatbread. The crispy bread complements the fragrant meat, leaving a memorable taste. As the saying goes, “The fatty part isn’t greasy, the lean part remains tender and aromatic, the meat melts effortlessly without much chewing, and the lingering aftertaste stays with you.” Truly, it’s “juicy, mouthwatering goodness that leaves your lips coated in flavor, a delicious famous snack renowned throughout the Shaanxi region!”