Fanji Roujiamo

Fanji Roujiamo

　　In Xi'an, Lao Fan's is almost synonymous with Chinese braised pork. Chinese braised pork originated in the Warring States period, when it was called "cold meat." Passed down through generations and evolving over time, it eventually became the distinctive Qin-style braised pork we know today. Fanji Chinese braised pork has a history of nearly a century, created by a street vendor surnamed Fan. Thanks to its carefully selected ingredients, well-balanced seasoning, precise cooking techniques, and long hours of simmering, the meat is tender, red-hued, richly flavored, and stays delicious even after prolonged storage ...

　　　　There are both regular and premium versions of the flatbread. The premium version costs up to 4 yuan each. The only difference is the amount and ratio of fat to lean meat inside, and naturally, we went for the premium one. We also had a taste of Huanggui thick wine and Hans beer—both were great. As for soup, we paired it with vermicelli soup, which is the best match for roujiamo. I added chili, so it ended up looking a bit red.