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Chinese Roujiamo Recipe 

Chinese Roujiamo Recipe 

Roujiamo is a traditional Chinese street food, similar to a sandwich, that is made up of slow-cooked meat (most commonly pork) inside a freshly made flatbread called baijimo. The dish is sometimes referred to as a ‘Chinese Hamburger’ and contains over 20 different spices and seasonings. 

Originating from the province of Shaanxi, Roujiamo is a savory delight that involves succulent, slow-cooked meat, typically pork encased in a freshly baked flatbread.

Origin & Cultural Significance

Sometimes known as the world’s oldest burger, Roujiamo is thought to have originated over 2,200 years ago. The word Roujiamo is made up of three words: ‘Rou’ meaning pork, ‘Jai’ meaning placing meat between bread, and ‘Mo’ meaning bread. While the dish was traditionally made with pork, you can also find beef versions in the predominantly Muslim areas of Xi’an and lamb in the Gansu Province. 

The dish is considered the world’s first hamburger, with Mo (the bread) originating back to the Qin dynasty (221-206 BC) and the meat back to the Zhou dynasty (1045 – 256 BC). The dish is traditionally made by braising pork for hours in a soup containing over 20 specific spices and seasonings. The flatbread is cooked by street vendors on the inside of clay ovens, and the hot pork meat is placed inside the flatbread once cooked. 

Roujiamo’s flavor can vary from street vendor to street vendor, with everyone having their own twist on the dish. However, one of the most defining features of the dish is the use of ‘La Zhi’, a spice blend that is added to the meat. La Zhi usually contains cumin, fennel seeds, and chili flakes, providing a distinctive kick to the dish.


Chinese Roujiamo Recipe

Yield: 6
Prep Time: 2 hours
Cook Time: 8 hours
Total Time: 10 hours

Roujiamo is a traditional Chinese street food that is very similar to a sandwich. The dish is made up of slow-cooked meat (most commonly pork) that is inside a freshly made flatbread called baijimo.


  • All-purpose flour - 3 cups
  • Warm water - 1 cup
  • Yeast - 1 tbsp
  • Sugar - 1 tsp
  • Salt - 1 tsp
  • Pork shoulder - 2 lbs
  • Ginger - 1 knob
  • Garlic - 4 cloves
  • Soy sauce - 1/4 cup
  • Chinese cooking wine - 2 tbsp
  • Brown sugar - 2 tbsp
  • Star anise - 2
  • Cinnamon stick - 1
  • La Zhi spice blend - 2 tbsp
  • Green onions (for garnish) - 2 tbsp


  1. Dissolve yeast and sugar in warm water and let it sit for 5 minutes until frothy.
  2. In a large bowl, combine flour and salt. Gradually add the yeast mixture, kneading until a smooth dough forms.
  3. Cover and let the dough rise for 1-2 hours. Divide into small balls and roll them out into flatbreads.
  4. Cook the flatbreads on a hot griddle until they puff up and have golden spots.
  5. Place pork shoulder in a slow cooker. Add ginger, garlic, soy sauce, Chinese cooking wine, brown sugar, star anise, cinnamon stick, and La Zhi spice blend.
  6. Cook on low for 6-8 hours until the pork is tender and easily pulled apart.
  7. Shred the pork and mix it with the cooking juices.
  8. Take a flatbread and spoon a generous amount of pulled pork onto it.
  9. Garnish with chopped green onions and fold the flatbread over the filling.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 708Total Fat: 33gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 136mgSodium: 1083mgCarbohydrates: 55gFiber: 3gSugar: 5gProtein: 44g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.

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