Chinese hamburger(肉夹馍) is a special snack for Han people in Shaanxi province. "Rouga Mo"(Chinese hamburger) is the ancient Chinese omitted sentence, meaning "meat sandwiched in bun." The outsiders for the first time heard of Chinese hamburger all thought that it is a wrong sentences, which is related with the ancient Chinese, Rouga Mo. In fact, it is the "meat sandwiched in bun." Genteel people speak without archaisms, and Shaanxi people are impatient, frank, eliminating "in" word. So they could call it easily, just like eating noodles without chewing as fast or slow there. It is also similar to the world famous steamed mutton, when you cannot eat in a hurry, because it is the opportunity to chat with friends while breaking the bun.
According to historical records, preserved meat with juice in the Warring States period was known as the "cold meat". The Han kingdom which was located in the triangle of Qin, Yu and Jin kingdoms, had been able to produce preserved juice meat. After Qin and Han, the production process passed into Chang'an. The Qin Yu Rouga Mo of the restaurant located inside the Wenchang Gate is a metaphor that they are authentic preserved meat with juice.
Preserved meat with juice approach is: choose the finest hard rib meat, salt, ginger, onion, strawberry, netmeg, cloves, loquat, cinnamon, rock candy, incense and other 20 kinds of spices to cook soup. The soup is so famous because it is closely related to nearly 80 years of preserved juice soup. The hawker said that the soup was brought from the Qing Bi Renyi workshops buy, and Bi Renyii preserved soup was passed from his great-grandfather. Of course, the soup also need special attention to fire workers. Authentic preserved meat in juice has ruddy color, tastes melted and mellow. It is not fat greasy and the meat full of oil, coupled with hot steamed clip to eat, it is the most delicious snack in Shaanxi.
Baiji bun originated from Xianyang. It is made of good flour and knead into pie. Set the pie on iron griddle plate and slightly roast it molding. Then put it into the chamber on its side and use the carcoal to bake it up and down across the iron griddle board for a while and then turn the pie over. When either side of the pie is crisp and yellow, the bun is done. The crisp outside but tender inside Baiji bun is a rare realm. In 2011, the Tongguan "Rouga Mo" was absorbed into the provincial intangible cultural heritage protection list.
Add on: Steamed Mutton
Dumplings Feast
Biangbiang Noodles
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