Lao Fan's Roujiamo

Lao Fan's Roujiamo

　　In Xi'an, Lao Fan's has almost become synonymous with lu zhi rou (braised pork). Lu zhi rou originated in the Warring States period, when it was called "han rou." Passed down through generations and evolving over time, it became the distinctive Qin-style lu zhi rou we know today. Lao Fan’s lu zhi rou has a history of nearly a century and was first created by a street vendor surnamed Fan. Thanks to its carefully selected ingredients, well-balanced seasonings, precise cooking techniques, and long hours of simmering, the meat is tender, richly flavored, and remains delicious even when stored for a long time. Diners have praised it as “the fatty part doesn’t feel greasy, the lean part is melt-in-your-mouth with no gristle, the meat falls apart without chewing, and the lingering aroma stays with you long after the meal.”

　　In recent years, strict adherence to production standards has been implemented, with an increased proportion of lean meat and enhanced fragrance, making it even more aromatic and popular among diners. It has been awarded multiple times as a provincial and municipal famous snack. In 1989, its unique flavor earned widespread acclaim, winning the Ministry of Commerce’s Quality Product “Golden Tripod Award.” Served in a freshly baked Baiji (Chinese flatbread) bun, the combination of fragrant bread and tender, crispy meat creates an unforgettable taste experience. (Xi'an)