A flat, crisp-crusted wheat bun split open and stuffed with chopped pork stewed in a spiced soy broth, fat included. Savoury and juicy. Muslim shops use beef or lamb instead. Green pepper or chili is added on request.
A rou jia mo fresh from the oven is fragrant and crisp.
Tips
history
Strictly speaking the name is reversed: it really means 肉夹于馍 (meat wedged inside the bread), with 于 dropped as Old Chinese remnant - a quirk grammarians love to point out. The dish itself comes from Shaanxi 关中 cuisine, with 腊汁肉夹馍 (Xi'an pork) and 老潼关肉夹馍 (Tongguan style, crisper bread) as the two main lineages.