Composition Rougamo (1)

Xi'an Rougamo

As the saying goes, food is the most important thing for people, and every place has its own unique local specialties. There are many famous snacks in my hometown Xi'an, such as cold skin, rice noodles, mutton soaked buns, etc. Among them, the best to eat, and the most famous is the Xi'an specialty Rougamo.

Rougamo is very delicious with bright color, fragrance and taste. Look! The baked Baiji steamed bun is thin, crisp, soft and soft inside. It has several circles of yellowish brown on the white surface. It tastes hard outside and soft inside, which is very interesting. Then put the fat, thin and fragrant meat in the steaming Bai Ji Mo, and pour a spoonful of brown wax juice and sprinkle a little green coriander. It makes your mouth water for three thousand feet, and you can't help biting.

Although the practice of Rougamo seems simple, there are many knowledge and skills involved. Rougamo is divided into two major categories - meat and steamed primary school composition. The meat is preserved meat, and the steamed bun is Baiji steamed bun. When making Baiji steamed buns, the dough with moderate hardness should be squeezed into a flat circle, and then put into a special machine. After a while, the faint fragrance slowly floated out. At this time, the Baiji steamed bun was ready for cooking. When making preserved meat, wash the fresh pork and put it into the pot, add water and unique ingredients, and finally boil it over high fire for half an hour. The delicious preserved meat will be made. After both are done, cut the Baiji steamed bun from the middle, but not to the end. Then put the cut meat in the middle of the Baiji steamed bun, and add coriander and wax juice. If you like spicy food, you can also add some chili pepper. In this way, the meat bun is ready, and the color, smell and taste are all complete.

When eating meat in a bun, many people like to eat it one mouthful at a time. But I am different. I like to eat the hard skin outside Baijimo first, and then eat the preserved meat in the steamed bun piece by piece. Finally, I ate Mochi, which was really enjoyable. Once I went back to my hometown, bought a meat bun in an authentic meat bun shop, and then I ate it with relish in the order of my invention. When I finished eating, only Chou was left. The shopkeeper smiled and said, "Look at you, a greedy little cat, you have eaten the Rougamo into a hollow steamed bun." Since then, Rougamo has a new alias - hollow steamed bun.

Friend, do you want to eat Rougamo? If you want to, please come to my hometown and I will let you have delicious and authentic Rougamo!

Composition Rougamo (2)

Buy Rougamo

One day when I was watching TV at home, I suddenly wanted to eat Rougamo. My mother was busy washing clothes, so she gave me money to buy them myself. Walking on the road, I looked at the scenery and thought about the delicious meat buns, which made my mouth water. I ran all the way to the Rougamo shop.

When I ran to the Rougamo shop panting, I saw three customers waiting in line, so I had to wait patiently behind them. The aunt who sells the meat bun took a piece of fat fat meat from the pot, put it on the chopping board, chopped it up, and then skillfully opened a big mouth on each cake, and then put the minced meat into the big mouth, and the meat bun was ready. I waited for a while and finally bought it. I took the Rougamo and thought that my mother must be in a hurry to wait at home. I hurried home.

When I got home from primary school, I took a bite out of my composition, ah! The meat bun is particularly fragrant this time.

Composition Rougamo (3)

In our ordinary daily life, we all have the experience of writing compositions. We are very familiar with compositions. Compositions can be divided into time limited compositions and non time limited compositions according to different writing time limits. How to write a composition to avoid stepping on thunder? The following is a collection of food compositions of Rougamo collected by Xiao Bian for everyone. For reference only, you are welcome to read them.

Food is the most important thing for people. Every place has its own unique food culture. In our ancient city Xi'an, there are many famous snacks, such as cold skin, rice noodles, mutton soaked buns, etc. Among them, it's the best to eat. The most famous snack is Rougamo.

The practice of Rougamo seems simple, but if you don't master the skills, your taste will be much worse. The authentic Rougamo must be the meat with wax sauce, and the steamed bun should also be Baiji steamed bun. Squeeze the dough with moderate hardness into a round cake of appropriate size, put it into the pot, and bake it until both sides are slightly yellow, then it can be out of the pot. The steamed buns just out of the pot will give off a light smell of noodles, which is the result of maltose baking at high temperature. There is more knowledge about preserved meat. To make a pot of preserved meat with perfect color, flavor and taste, experienced masters need to cook it carefully for a long time. First, select fresh pork, wash it and put it into a pot, then add water and unique ingredients, and finally boil it for two hours with high fire. The pot can be calculated only after the delicious preserved meat. After both are done, cut the steaming Baiji steamed bun from the middle, but do not cut it to the end. Then, put the cut meat in the middle of the Baiji steamed bun, and pour a spoonful of wax juice on it to make it ready. If you like spicy food, you can add some chilli to it.

Rougamo is really delicious, look! The baked Baiji steamed bun is slightly burnt yellow, its outer skin is crisp, but its inside is soft and delicious. The cooked meat has a strong aroma. After a long time of cooking, the flavor of various spices has been fully integrated into the fiber of the meat. Lean meat is fresh and chewy, while fat meat is not greasy. Put the meat into the steamed bun and take a bite. The meat is crisp outside and tender inside, leaving the lips and teeth fragrant! The meat has absorbed the wax juice, and the chewing of the teeth makes the wax juice burst in the mouth, with endless aftertaste. A mouthful of Rougamo is like a symphony playing on the taste buds, which is pleasing. This is the charm of food!

When eating Rougamo, many people will normally eat it one mouthful at a time, enjoying the extraordinary combination of steamed bun and meat. But I am different. First, I eat a layer of pastry on the outside of Baiji steamed bun, then break the steamed bun, eat the wax juice meat in it piece by piece, and finally eat the remaining steamed bun. This is really enjoyable.

Composition Rougamo (4)

In our daily study, work and life, we have written compositions. We must be familiar with all kinds of compositions. Writing compositions is an important means to cultivate people's observation, association, imagination, thinking and memory. So the question is, how to write an excellent composition? The following is the composition of Xi'an Rougamo compiled by Xiao Bian for everyone. Welcome to learn and reference, and hope it will be helpful to everyone.

Xi'an Fanji Preserved Meat has a long history. It is said that during the Tang Dynasty, there was an official family surnamed Fan in the east of Chang'an, who was upright. That year, southern Shaanxi suffered floods, and many people fled to Chang'an. Fan's family opened a warehouse to release grain and relieve refugees. One day, Master Fan went back to his house and walked outside the East Gate. He saw a ragged boy kneeling beside a corpse and crying bitterly. After inquiry, he learned that he fled with his mother to this place. Unfortunately, his mother died and could not be buried. Master Fan was very sympathetic. He ordered his family to help bury his mother and gave her 100 liang silver to make a living.

Ten years later, the young man made a fortune by selling preserved meat. In order to repay the kindness of Fan Mansion, we took the opportunity of Master Fan's 80th birthday to make coffins out of hundreds of Chinese prickly ash trees. Then cut 500 jin of refined meat from 10 pigs, cook them into superior preserved meat and put them in the coffin, seal them and send them to Fan Mansion. Master Fan had a lucky birthday. There were so many guests that he didn't care about the coffin. They are carried into the firewood room in the backyard by their families and kept for several years.

Later, Master Fan offended the Imperial Court, was cut off from his post for the people, full of resentment, and died of illness. In a few years, the family property also sold out, and the Fan family's life became increasingly difficult. At this time, the family told the old lady that there was a coffin in the woodshed, which could be sold for a living. Unexpectedly, several people could not lift the coffin. Mrs. Fan was a little surprised and asked someone to open it. It was a coffin full of preserved meat. The fragrance is overflowing, and the color is fresh and tender. She asked her family to take some of them to the street and sold them out. I was full of praise for what I had eaten, and sorry for what I didn't. The news spread like wildfire, and more and more people came to buy meat. The Fan family opened a shop at the door, and the business was very prosperous. The wax meat in the coffin is about to be sold out, and life will be hopeless. Mrs. Fan had an idea: buy some fresh meat, and boil it with the meat juice (soup) in the coffin into new preserved meat, which still kept its original flavor. The Fan family has opened a preserved meat shop for a long time, and its reputation is growing.

There are also three kinds of meat for Rougamo, pure thin, fat thin and fat skin. The seller only needs to see which one you want to order, and then he will know your history and practice of eating Rougamo. Young people in general, mostly women, like to eat pure thin; Some people who have been eating steamed buns for years want to be fat and thin, and this thing needs to be fat and thin evenly to be fragrant; The cinerary level diners want to eat the fat skin. As the name suggests, the meat skin and a little fat underneath it are fat but not greasy, glutinous and smooth, and are the best products in the preserved meat.

Rougamo spreads all over the streets and alleys of Xi'an. Take a bite of the crisp skin and the soft white jimo inside. The delicious taste of waxed meat and Baiji steamed buns can not help but make you salivate. It is a small happiness in life.

It is often seen that when diners eat the meat bun, they hold it upright and eat it with their hands dripping. It's really a pity that the delicious meat juice. The authentic position of eating meat buns is to hold the buns horizontally and bite them from both sides. Holding the steamed bun horizontally can fully immerse the meat juice and meat juice into the steamed bun, and prevent it from flowing out; If you bite from the middle of the Baiji steamed bun, the preserved meat will be squeezed out from both sides. There is a word in Shaanxi called "Zhashi", which means posturing. China is the hometown of tea. People like to drink fresh green tea that year, which is fragrant, fresh and pleasant; The oriental people drink half fermented oolong tea. Because it is rare, they invented the pompous tea ceremony; Westerners have a long way to go. They can only enjoy fermented black tea with lemon juice and sugar. In the eyes of Laoshan, this is "making power", or "a stupid dog making a wolf dog power" (meaning to imitate others). It is necessary to pay attention to eating Rougamo, not "Zhashi", but to enjoy the delicious food correctly. Everywhere you go, you are new to new things. When in Rome, do as the Romans do. This will not only increase experience, but also experience local customs.