A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

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Entry from June 30, 2015
Chinese Hamburger (Rou Jia Mo)

Entry in progress—B.P.

Eater—Los Angeles
Qi and Ma of Shaanxi Gourmet
by Kat Odell Nov 4, 2011, 8:46a @kat_odell
To close out Chinese Food Week, Eater presents the most exciting Chinese restaurant in America right now. Fueled by the fame of Xi’an Famous Foods in New York, Shaanxi Gourmet has caught on like wild fire in the West SGV. Shaanxi Gourmet is poised to do for Shaanxi cuisine what Jitlada has done for Southern Thai food in America. Here, we speak to chef Ma and restaurateur Qi about authenticity, expansion plans, and how to eat those spongy, cubed flatbreads.
And the Americans? Qi: The “Chinese hamburger” is an easy sell. Mostly though, they’re just not accustomed to the flavors. The intestines [??, fei chang]? They aren’t going to order that.

The World of Chinese
Saturday, March 3, 2012 | BY: JULING HE (何菊玲)
Rou jiamo is a popular snack in northwest China, and is usually found in one of two varieties: Shaanxi Province’s lazhirou jiamo (腊汁肉夹馍), which is made with pork in gravy, and Ningxia Hui Autonomous Region’s yangrou roujiamo (羊肉肉夹馍), which is made with lamb. The former is more common, and is one of the most famous snacks out of xiaochi heaven Xi’an, the capital of Shaanxi Province.

As indicated by its name, lazhirou jiamo is composed of two elements—lazhirou (腊汁肉), which literally means “gravy-ed meat” and mo (馍), the flat bread on which it’s served.

The Chinese Hamburger~Rou Jia Mo
Flavours Of Asia
Published on Dec 12, 2014
So, this is my take on popular Chinese Hamburger ~ Rou Jia Mo. It’s a sandwich made with Chinese-style hamburger bun and filled with braised pork belly. They are simply delicious!

Curried Cantaloupe
How To Make a Chinese Hamburger (aka Rou Jia Mo)
These Rou Jia Mo sandwiches are sometimes called a Chinese hamburger. They’re made using a versatile flatbread recipe and a braised pork belly filly. Don’t forget cilantro and chilies! #chineserecipes 607

Or a Rou Jia Mo. Or a Chinese pulled pork sandwich. Whatever you choose to call it, I can guarantee your comfort food repertoire will never be quite the same again.

The Huffington Post
What Are Chinese Hamburgers And Why Aren’t You Eating Them?
By Alison Spiegel
Posted: 04/08/2015 10:14 am EDT Updated: 04/08/2015 10:59 am EDT
The rou jia mo originated in the Shaanxi Province of China, and is now eaten all over the country. It’s typically prepared and eaten on the street. The dough for the bun, or mo, consists of a simple mixture of wheat flour, water and maybe yeast. Of course recipes may vary, but this basic equation makes for a chewy and subtle pillow for the delicious filling. While the mo is traditionally baked in a clay oven, today it’s often fried in a pan. They may look a little like Chinese steamed buns or baos, but the dough for those are, of course, steamed, not baked or fried.

The meat filling might consist of chopped pork, beef, lamb or chicken that has been stewed with a variety of spices, like ginger, cloves, coriander and star anise. You might also find herbs like cilantro or greens like lettuce garnishing the sandwich.

Eater—New York
10 More of the Craziest New York Sandwiches
by Robert Sietsema, Jun 30, 2015, 2:00p
Chinese Hamburgers — First popularized by the Xi’an Famous Foods stall at the Sunshine Mall in Flushing, but also simultaneously by David Chang at Momofuku in the East Village, these sandwiches deploy a northern Chinese steamed or baked bun called a bao and use it to cradle a filling of stir-fried beef or pork. Calling the thing a hamburger was an attempt to ingratiate it with Western diners, but it’s really more of a sandwich. Find them at: Biang!, 41-10 Main St, Queens, (718) 888-7713

Posted by Barry Popik
New York CityFood/Drink • Tuesday, June 30, 2015 • Permalink

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