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roujiamo production line

When you go to a Chinese restaurant or bazaar, they might sell roujiamo. Roujiamo is a type of sandwich that has been coveted by many Chinese people for years. The crispy yet light bread (mo, short for morno), and the filling that is juicy even though one reading meat would think it is dry. In the meantime, many have gone as far to label it "the Chinese hamburger," such is its ubiquity and general taste appeal.

In order to understand just why roujiamo is so darn good, we need understand a little about where it comes from. Well, since over a thousand years Roujiamo has been eaten in China! It began in Shaanxi Province, where it was created by farmers who loved eating them as a treat after their many hours of hard labor. With time, Tianjin baozi became popular in many other regions of China and today everyone living anywhere can indulge in these tasty sandwiches.

Step-by-step guide to making the perfect roujiamo.

Roujiamo is not the sort of thing you can whip up in a hurry. Making it requires time and great skill, after all Unlike above, the bread is simple dense fare: flour, water and yeast kneaded by hand. All them to step steam until they are placed and fluffy. While the meat filling - typically of pork or beef - is braised with a medley of spices and herbs until tender, flavorful, and falls off the bone. After mo is ready and so does the meat, they join forces to make a lip-smacking sandwich popular amongst majority.

Bake the mo: Add flour, water and yeast to a large bowl. Knead the mixture and make a soft dough. So you do that, and let it rest for at least 30 minutes. Rest Resting is key! After a rest, cut the dough into small pieces and form them into round discs. And then steam these for about 45 minutes, or until they are nice and soft.

Why choose Juheng roujiamo production line?

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