每日英語跟讀 Ep.K292: 東方漢堡肉夾饃傳統小吃背後的繁複工序
每日英語跟讀 Ep.K292: Chinese burgers’ tastiness lies in its fillings
When it comes to food that best represents the West, many people will first think of hamburgers. In the East, there are also foods that are very similar to burgers, and one of them is “Roujiamo.”
Roujiamo is a famous snack in Shaanxi Province, China. It is a wonderful combination of two foods: braised pork and crispy baked bread. They complement and maximize the taste of each other when paired together. The fragrant bread combined with the crispy meat leaves a lasting and pleasant aftertaste in everyone’s mouths.
Braised pork has a long history and is well-known in China. When it’s paired with the bread, it becomes the famous “Chinese burger.” Popular in both China and abroad, this special burger is loved by many.
In 2016, Roujiamo was selected as the 5th intangible cultural heritage in Shaanxi Province.
When foreigners first hear of Roujiamo, many will think they misheard as the Chinese pronunciation sounds like faulty wording. This is owing to its origin in ancient Chinese. Roujiamo, means “bread with meat”. One explanation for the interesting syntax is that the word “meat” is placed in front for emphasis; however, some believe that it could be due to the olden days, when people called “bread with meat” as ” meat with bread”. As local dialect made it sound like “no meat”, cooks were desperate to change its wording so that customers won’t be deterred from trying out the dish for a lack of meat.
Chen Xinxu has been making Roujiamo for 41 years now. At the age of 62, he has spent almost two-thirds of his life making the gravy meat that is central to Roujiamos. In the interview, he mentioned that the meat in the gravy sauce is a very important element in the production of the special local cuisine. He revealed that they must select the front leg of the pig as it tastes “fatty but not greasy,” and is “lean but not tough.”
He also revealed, ” The most important thing in making braised pork is to choose the ingredients.”
“After rinsing the blood and removing the hair from the pork, [we] use more than 30 kinds of seasoning, [and] cook [it for] 20 hours,” he added. It is clear that the process of making the gravy sauce is very complicated and requires patience.
Chen Xinxu, who has been learning how to make Roujiamos since he was a kid, also remarked that it was actually his first job, and to this day, he still enjoys it very much.
Roujiamo appears to be a simple and common traditional snack, but in fact, there are many complicated procedures hidden behind the scenes. Each process showcases the insistence and dedication of the master. With such a vast region like China, every corner has their own specialties and it’s up to us to seek them out and appreciate them to their full extent. Source article: https://chinapost.nownews.com/20210813-2705964