food. Delicious: Why don't you try some Asian hamburgers with special drinks?

kisame (49)in #travelfeed • 4 years ago

Dear Steemit friends:

Are you addicted to hamburgers? Would you choose a hamburger as your lunch if you're pressed for time? Did you know that in Asia, there is another popular kind of hamburger?..

Firstly let’s see a little story about hamburgers:

According to data statistics, McDonald’s sell 75 hamburgers every second, they sell 6,480,000 a day.
In some countries such as Australia, USA etc, they have National hamburger day on 28th of May.

Talking about Hamburgers, maybe you guys will be more professional and knowledgeable than me. But today, I'm going to introduce everyone to a close relative of the Hamburger -- The Chinese Hamburger, Rou Jia Mo, or Meat burger. It looks some what similar to a Hamburger but you'll find that it tastes rather different. Some people even say that Hamburgers originated from Rou Jia Mo, lets discover this different kind of hamburger!

All pictures below other than those marked with sources are of my own photography

Rou Jia Mo & Hamburger

The birth of Rou Jia Mo

Rou Jia Mo is perhaps one of the most famous foods in Xi'an. In Chinese, Rou Jia Mo actually means to press the bun with meat from both sides. Obviously you can see it's actually the bun wrapping around both sides of the meat. Actually, the original pronounciation is Mo Jia Rou which means loaf with meat. But in Chinese, this sounds similar to didn't add meat. That's why people started calling it Rou Jia Mo.

Traditional Rou Jia Mo
Meat
It has 2 types:
Dried meat Rou Jia Mo is made of pork.

The dried meat is not large slices of pork, traditionally the meat is cut into very fine and small pieces and then finally the soup source is added. The meat is then put into the bun and served warm!

Dried beef meat Rou Jia Mo

Dried beef meat is made by the Hui ethnic minorities, and should be Halal.

Steamed bun

Bai Ji Bun: The general style of Chinese rolls are naked pie styles, however, Bai Ji Bun is made in the shape of a bowl. It's one of the main ingredients of Rou Jia Mo so should be baked crisp, fragrant and slightly yellow.

Multi-layer baked bun ；It's much thinner than the Bai Ji Bun, and is thin with multi-layers making it really crispy.

My experience

. Rou Jia Mo tastes fatty rather than greasy, but by contrast, I prefer the dried beef meat Rou Jia Mo. It tasty more salty than the pork one, but the taste is just right when eaten with the bun.

. It hardly tastes like a hamburger. With normal hamburgers, the meat inside is a whole piece, with Rou Jia Mo, it's ground meat with many pieces.

. The bread of a hamburger is very soft, Rou Jia Mo tastes a little bit harder, crispier and chewier.

. People love eating Hamburgers with fizzy drinks.

We love eating Rou Jia Mo with porridge.

Millet congee----You can only taste a slight scent of rice, I think it’s better to add some sugar.

The famous snack - Paste hot soup. It's a bone broth soup mixed with natural Chinese herbal medicine. The cooking liquor is a mixture of thickening cornstarch and water which is both viscous and spicy. For extra texture and flavour we add meat balls and vegetables to the soup.

The famous snack---Jujube foam paste. It uses ormosia to boil, then add red date juice and transfer the batter to boil. It has a nourishing function.

Glutinous rice wine with boiled eggs----This is my favourite soup and has the added effect of beauty. I always eat it with fired dough sticks. It’s really yummy!