Wow! Thanks for the quick reply! TURBO!!! When I lived in Beijing I was addicted to a place that did 驴肉。 it was braised for 72 hours with green bell pepper and served on a sort of puff pastry bun. Delicious!!!
Once again a winner of a recipe. Made this for dinner tonight and it was easy and awesome. The bread was so easy. Reminded me of making English muffins. I didn't have cilantro so I used some spicy pickled radish and that pickled mustard green that is called 'pickles for students'. Also, pork belly is so expensive where I live so I used a piece of boneless pork butt.
I’m going through your amazing recipes and for this one you mentioned lurou. Does lurou mean donkey 🫏?
Hi! Lu means spice-braising here, and lurou is 卤肉 (spice-braised meat), This recipe is normally made with pork or beef!
I thought it just meant pot braised. Thank you.
Wow! Thanks for the quick reply! TURBO!!! When I lived in Beijing I was addicted to a place that did 驴肉。 it was braised for 72 hours with green bell pepper and served on a sort of puff pastry bun. Delicious!!!
Ohh it’s called 驴肉火烧 which looks similar to roujiamo, I had it once in Beijing!
YES!! That’s it! Thank you !!
Once again a winner of a recipe. Made this for dinner tonight and it was easy and awesome. The bread was so easy. Reminded me of making English muffins. I didn't have cilantro so I used some spicy pickled radish and that pickled mustard green that is called 'pickles for students'. Also, pork belly is so expensive where I live so I used a piece of boneless pork butt.
I'm happy to hear that! and thanks for sharing your tips of making this recipe!
homemade roujiamo is the best! the first thing my husband's family makes for me when we travel back to Xian :)
homemade roujiamo is the best!!