Shāobing Jiā Lǐjī (烧饼夹里脊)
Shaobing with pork tenderloin; grilled or fried pork cutlet in shaobing.
Andrew Lekashman
Shāobing Jiā Jīdàn (烧饼夹鸡蛋)
Shaobing with egg; fried egg sandwiched in shaobing.
Shāndōng Jiānbing (山东煎饼)
Shandong-style jianbing; made with various grain flours (millet, sorghum, corn), thicker and chewier than Tianjin style. Often rolled aro...
Sāmǔsà (烤包子/萨姆萨)
Samsa; baked meat pastry similar to samosa, filled with lamb and onion.
Roujiamo (肉夹馍)
Roujiamo reads backwards: meat-clasps-bread. The dish runs backwards too, an old Muslim oven-bread carrying a Han braise, the meal Xi'an built once both communities had shared its walls long enough.
Ròu Shāobing (肉烧饼)
The meat goes into the dough raw and bakes inside it, so bread and filling cook into one body rather than meeting as layers. Weifang's Chenghuang Temple rou huoshao is its signature.
Ròu Jiā Mó Hànbǎo (肉夹馍汉堡)
Roujiamo in burger format; fusion presentation.
Ròu Jiā Mó Chain (肉夹馍连锁)
Roujiamo chain restaurants; brands like Xi Shao Ye, Bing Zhi Rong Yu standardizing the format.
Ròu Bāozi (肉包子)
The pleated meat bun is sealed not folded, a soft white wrapper engineered to hold hot pork juice without absorbing it, and it sets the closed half of the steamed-bun family beside its open sibling.
Qíshān Sàozi Jiāmó (岐山臊子夹馍)
The Qishan-style jiāmó: a baked wheat mó packed with the Wei valley's signature hot-sour minced-pork sauce, sharpened by a late pour of aged black vinegar where the Xi'an braise runs warm.
Qīngjiāo Jīdàn Jiāmó (青椒鸡蛋夹馍)
Green pepper and egg roujiamo; scrambled egg with green peppers.
Nuòmǐjī (糯米鸡)
Glutinous rice does the work bread does elsewhere, and the lotus leaf around it is flavoring rather than packaging, a steamed parcel arriving green-black, twined shut, perfumed from outside.
Niúròu Xiàn Bǐng (牛肉馅饼)
Beef stuffed flatbread; ground beef with onion/scallion.
Niúròu Shāobing (牛肉烧饼)
Beef shaobing; ground beef filling, common in Muslim areas.
Niúròu Sānmíngzhì (牛肉三明治)
Beef sandwich; satay beef or other preparations.
Niúròu Jiāmó (牛肉夹馍)
Beef roujiamo; braised beef version, popular in Muslim areas of Xi'an. Halal option.
Náng (馕)
Uyghur flatbread; round, crusty bread baked in tandoor-style oven (tonur), often with sesame or onion. Used to wrap kebabs or scoop dishes.
Náng Bāo Ròu (馕包肉)
The Uyghur lamb braise set over torn nang flatbread: a Xinjiang sandwich in which the tonur-baked bread is the carrier, drinking the gravy at the centre and staying crisp at the rim.
Nǎiyóu Bōluó Bāo (奶油菠萝包)
The bo lo yau has no pineapple in it, only a crackled sugar crust that looks like one. A warm Hong Kong sweet bun split around a thick cold slab of butter, with milk tea.
Nǎi Huáng Bāo (奶黄包)
Custard bun; sweet steamed bun with egg custard filling.
Mùxū Ròu Juǎn Bǐng (木须肉卷饼)
Muxu rou is named for its egg, scattered yellow like osmanthus blossom: a Shandong stir-fry of pork, wood ear and daylily that learned to be folded into a thin pancake.