Xi'an, China Breakfast: $1.12 Crispy Roujiamo – juicy meat bursts in every bite! скачать в хорошем качестве

Xi'an, China Breakfast: $1.12 Crispy Roujiamo – juicy meat bursts in every bite!

As an ancient capital of thirteen dynasties, Xi'an is not only a witness to thousands of years of history but also a melting pot of diverse culinary cultures. The origins of its delicacies are deeply rooted in its historical context and geographical endowments. Once the starting point of the Silk Road, it welcomed Chinese and foreign caravans that brought wheat, spices, and cooking techniques from the Western Regions—traces of this cultural integration can be seen in the chewy texture of Latiaozi (hand-pulled noodles) and the rich seasoning of Xinjiang-style spicy chicken stew. Meanwhile, the Guanzhong Plain, abundant in wheat, walnuts, and jujubes, provides the foundational ingredients for local specialties like flatbreads, Zenggao (glutinous rice cake with jujubes), and Guanzhong walnut flatbreads. From ancient imperial courts to civilian markets, culinary wisdom has been accumulated over time: the layered crispness of imperial beef cakes may have come from the spread of imperial culinary techniques to the people, while dishes like Dingdang Longlong Rougamo (steamed pork in flatbread) and Jiaotuan (cornmeal paste) are creations of ordinary people making the most of limited ingredients. The sour-spicy flavor of Hu La Tang (spicy soup) and the spicy aroma of Youpo Mian (oil-splashed noodles) not only carry on the hearty nature of northern cuisine but also embody the passion of people in northwest China for bold flavors. Today, dishes like pork elbow Rougamo and Youcha Mahua (oil tea with fried dough twists) at morning markets are a combination of this historical heritage and the vibrancy of market life—every bite holds the history and vitality of Xi'an. 00:00 Video introduction 00:59 Market entrance: Aromas of various foods blend into an enticing symphony 01:06 Pork knuckle roujiamo: Braised sauce soaks the crispy bun; fatty and lean pork melts on the tongue 02:06 Spicy soup & fresh-fried dough sticks: Spiciness of the soup collides with the crispness of dough sticks; warmth spreads from the stomach 03:35 Steamed pork roujiamo: Rising steam wraps the savory flavor of steamed pork 04:36 Oil tea with fried dough twists: Nutty aroma of oil tea coats the softened twists; every bite is warm and comforting 05:24 Lotus seeds: Sweet and juicy, perfectly refreshing the taste buds 05:39 Royal beef pancake: Crispy crust crumbles between teeth; meat juices burst instantly 07:19 Stir-fried beef paomo: Sour-spicy soup fully soaks the bread cubes; beef aroma fills the mouth 08:36 Zhengao (glutinous rice cake): Glutinous rice and red dates blend in steam, offering a sweet yet not cloying, smooth texture 09:17 Corn cake & corn juice: Soft, fluffy corn cake pairs with sweet corn juice, creating a simple rural flavor 11:26 Multigrain pancake: Crispy layer and rich sauce create a layered flavor symphony in the mouth 12:25 Chives box: Golden crispy crust wraps juicy chive filling; aroma hits the nose 13:45 Donkey meat huoshao: Savory donkey meat filling contrasts perfectly with the crispy baked bun; more chews bring more flavor 15:02 Cheese corn: Milk aroma of cheese blends perfectly with sweet corn kernels, stretching as cheese pulls 15:57 Jiaotuan yuyu (slippery dough dumplings): Smooth texture pairs well with sour appetizing soup 17:39 Osmanthus cake: Sweetness and rice aroma melt slowly in the mouth, leaving a long aftertaste 20:31 Oil-splashed noodles: Spicy aroma is activated by hot oil, creating a wonderful harmony with chewy noodles 22:58 Guotie (potstickers): Crispy lace-like bottom and juicy filling offer double enjoyment in each bite 24:21 Iron-plate potato, gluten & stew: Soft potato and chewy gluten complement each other in savory sauce 25:14 Air-dried beef: Rich, chewy texture becomes more flavorful with each bite 25:44 Spiced walnuts: Salty aroma and crispness burst between lips and teeth 26:07 Honey sesame cake: Crispy outside, soft inside, with sweet egg and milk flavor 27:17 Jasmine soybean milk: Floral aroma of jasmine lingers with soybean scent in the mouth 27:43 Second bite of pork knuckle roujiamo: Even more juicy and rich in flavor 28:44 Xinjiang naan: Wheat aroma of naan slowly releases while chewing 29:19 Preserved vegetable baked cake: Salty-sweet flavor and crispy texture are unforgettable 30:23 Golden potato cake: Crispy outside, tender inside, complemented by salty spiciness 30:50 Red bean crisp: Smooth red bean paste melts with layered crispy crust in the mouth 31:19 Thumb-sized shengjianbao (pan-fried buns): Thin skin and juicy filling burst with freshness when bitten 31:40 Ludagun (glutinous rice roll): Bean flour aroma pairs well with soft glutinous rice 32:17 Shredded air-dried beef: Fibrous texture becomes more flavorful as you chew 33:01 Baiji bun workshop 33:56 Scallion pancake 34:09 Grilled skewers: Charred aroma mixes with charcoal scent 36:37 Stir-fried chestnuts: Swee 38:21 Fried dough sticks 39:20 Oil tea with twists & spicy soup 39:56 Guanzhong walnut cake: Nutty