English name: Chinese hamburger (Hamburg, China) first pronounced the word "clip".
The name "meat in steamed bread" is an ellipsis in ancient Chinese, which means "meat in steamed bread".
When foreigners first heard of Chinese hamburger, they all thought it was a sick sentence, which was related to ancient Chinese. China hamburger is actually a "Chinese hamburger". People don't need to talk in words. Shaanxi people are impatient and straightforward, so it's easier to shout, just like eating noodles without chewing. Just like the world-famous mutton bread in soup, you don't have to worry when you eat it. If it is broken, it is also an opportunity to catch up with friends. The way to eat steamed bread (sesame seed cake) with ingredients is called steamed buns. Meat is called meat steamed stuffed bun, vegetables are called vegetable steamed stuffed bun, and there are big oil steamed stuffed bun and pepper steamed stuffed bun.
Chinese hamburger is actually a wonderful combination of bacon and Baiji steamed bun. Chinese hamburger is a combination of bacon and Baiji steamed buns, which set off each other and bring their respective flavors to the extreme. Steamed buns are crispy, fat but not greasy, with endless aftertaste. Bacon has a long history and is very famous in China. Paired with Baiji steamed buns, it has the reputation of Chinese hamburger, which is well-known at home and abroad and is deeply loved by people. Bacon Chinese buns are carefully prepared from more than 30 kinds of seasonings. Due to the careful selection of ingredients and the use of soup stock, bacon is unique, ruddy in color, fragrant in smell, soft and waxy in meat, creamy but not rotten, and rich and mellow in flavor.
Another way of saying it is that people used to call "meat buns", and the dialect sounds like "no meat". What if there is no meat? When I get impatient, I call it "Chinese hamburger", which sounds much better.
There is also a saying that the correct name of "Chinese hamburger" should be steamed stuffed bun with meat, but why did the wrong name "Chinese hamburger" spread? The profound meaning is that people first put meat in front and steamed bread in the back to highlight the rich flavor and color of bacon. Over time, it became a habit, and the naming of "China steamed buns" became popular among the people.
Chinese hamburger, bacon and Bai Ji cake are integrated and set off each other, bringing their respective flavors to the extreme. Steamed buns are crispy and memorable, and Laoshan loves them. Living in Chang 'an, you can see it everywhere, and you can't feel its value; When people are in a foreign land, the most fascinating thing is this delicious Chinese hamburger.
Baijimo originated in Xianyang. Knead the cake with the best flour, bake it slightly on the iron pan, put it in the furnace and bake it with charcoal fire from top to bottom, turn it over slightly, and both sides are crisp and yellowish. It is a rare realm to be crisp outside and tender inside. Top-grade Baiji steamed buns are well kneaded and cooked just right. The finished Baiji steamed bun is shaped like an iron hoop with a tiger's back and a chrysanthemum's heart, with a thin skin and a soft heart. You can eat it alone, and it tastes better with bacon.
You can eat bacon alone, eat with wine and mix noodles with it. Another famous snack in Xi 'an, "Bacon Lamian Noodles", is like this. However, if you really want to appreciate its flavor, it's best to eat it with hot white steamed bread that has just been baked. This is the so-called "Chinese hamburger". Guanzhong people are also good at eating noodles. This kind of Baiji steamed bread is made of half-cooked noodles, kneaded into cakes and baked in the oven. Because of the special technique used in making the cake, it is naturally divided into two parts by gently cutting it with a knife. Just chop the bacon and fill it in. Nowadays, people in cities and towns don't like to eat fat meat, but this kind of meat is fat but not greasy, thin and residue-free, and is deeply loved by foodies. There are also three kinds of meat used in Chinese hamburger, pure thin, fat thin and fat skin. As long as the seller looks at which one you want by name, he will know the history and eating method of Chinese hamburger. General young people, mostly women, like to eat pure thin; Some people who have eaten steamed stuffed buns for many years should be fat and thin, and this thing needs to be fat and thin to be fragrant; Hard-core diners want to eat fat skin, as the name implies, that is, skin and a little fat below it, fat but not greasy, sticky and slippery, which is a fine product in bacon.
Chinese hamburger is all over the streets of Xi 'an. Have a bite of Baiji steamed bun with crispy skin and soft inside. A mouthful of delicious bacon and steamed buns is a kind of enjoyment, which makes people drool.
It is often seen that when diners eat Chinese buns, they eat them upright and drip all over their hands. Unfortunately, the gravy smells delicious. The authentic posture of eating meat buns is to hold the buns horizontally and bite them from both sides. Holding the steamed bread horizontally can make the marinated gravy fully immersed in the steamed bread and not flow out; If you bite from the middle of the steamed bun, bacon will be squeezed out from both sides. There is a word in Shaanxi called "solid", which means posturing. China is the hometown of tea. People in China like to drink fresh green tea, which is fragrant, fresh and pleasant. Oriental people drink semi-fermented oolong tea, because it is rare, so they invented the posturing tea ceremony; Westerners still have a long way to go. Only fermented black tea can be digested, and lemon juice and sugar cubes can be added to enjoy it. In the eyes of the old Chinese fir, this is "grasping the situation" or "the local dog is grasping the potential of the German shepherd". Pay attention to eating Chinese buns, not for "imposing manner", but to enjoy this delicious food correctly. Everywhere you go, you are new to new things, do as the Romans do, and pay attention to asking questions. This will not only increase your experience, but also experience the local customs.
Historical origin
According to historical records, bacon was called "cold meat" during the Warring States period. At that time, South Korea, which was located in the triangle of Qin, Jin and Henan, could already make bacon. After Qin destroyed Korea, the production technology was introduced to Chang 'an. The restaurant in Wenchang Men Site ruins is called Qinyu Chinese hamburger, which means it is an authentic famous bacon shop. The method of bacon is: choose the best hard gluten meat and cook it with more than 20 kinds of seasoning soup, such as salt, ginger, onion, Amomum tsaoko, nutmeg, clove, loquat, cinnamon, ice particles and big incense. Soup is made of old soup handed down from generation to generation, with little water added. Bacon is famous because it is closely related to preserved soup with a history of nearly 80 years. It is said that it was bought from Bi Renyi's workshop, a hawker in the Qing Dynasty. The soup stock of Bi Renyi's workshop was handed down by his great-grandfather. Of course, firefighters also need special attention. Authentic bacon is ruddy in color, tender and mellow, fat but not greasy, and lean meat is full of oil. It is delicious with hot steamed bread.
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