Roujiamo: How to Make China's Original Burger

Roujiamo (肉夹馍) is often called "China's original burger" — crispy, layered flatbread stuffed with slow-braised, richly spiced pork. It's one of the oldest street foods in the world, and you can make it at home with patience and the right technique.

Two Components: The Mo and The Rou

Roujiamo has two equally important parts. The "mo" (馍) is the bread — a baked flatbread with layers created by a special folding technique. The "rou" (肉) is the meat — pork belly slow-braised in a rich sauce of soy sauce, rock sugar, Shaoxing wine, and spices.

Making the Flatbread (Mo)

The mo is made with a half-and-half dough technique: mix hot water and cold water dough separately, then layer them together. This creates the distinctive flaky layers. Shape into discs and cook in a dry pan until golden, then finish in the oven.

The Braised Pork (Rou)

Use pork belly with skin on. Braise in a master stock of soy sauce, dark soy, rock sugar, Shaoxing wine, star anise, cinnamon, and dried chilies. Cook low and slow for 2-3 hours until the pork is completely tender and falling apart. Chop finely before serving.

Assembling Your Roujiamo

Split the warm mo and stuff generously with the braised pork. Add a handful of fresh cilantro and a spoonful of the braising liquid drizzled over the meat. The contrast of crispy bread and rich, tender pork is extraordinary.

For the complete recipe including the full spice list and braising ratios, see our Roujiamo: Crispy Flatbread & Braised Pork Street Food Guide.

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