Andrew Lekashman - One Sandwich - The Joy of Sandwiches (Page 4)

Pineapple bun with cream/butter.

Custard bun; sweet steamed bun with egg custard filling.

Moo shu pork wrap; scrambled egg with pork, wood ear mushrooms, lily buds in thin pancake.

The baked bread for roujiamo; crispy outside, layered and soft inside.

Doornail meat pie; thick, round pan-fried meat pie resembling the studs on old Beijing gates.

McDonald's China; localized sandwiches, rice items.

Horseshoe shaobing; horseshoe-shaped sesame bread.

Mapo tofu burger; Sichuan classic as burger.

Plain steamed bun; no filling, but often used to sandwich other foods.

Mantou with meat; plain steamed bun split and filled with meat.

Mantou with vegetables and egg.

Plain steamed bun; base for many sandwiches.

Donkey meat fire-baked bread; Baoding specialty. Braised donkey meat (tender, lean, slightly sweet) chopped and stuffed in layered flatbr...

Lava custard bun; salted egg yolk custard that flows when opened.

Classic Xi'an roujiamo; pork braised in master stock (làzhī) with star anise, cinnamon, bay leaf, Sichuan peppercorn, cloves, fennel, gin...

Pork version; the traditional and most common filling. Fatty pork belly and lean meat braised together, then chopped.

Lao Gan Ma chili crisp; popular condiment for sandwiches.

Hand-pulled noodle with meat; sometimes noodles used as wrap.

Chili sauce; various regional styles.

Chinese sausage roujiamo; sliced cured sausage in mo.

Braised pork belly bun; alternative name for gua bao.

KFC China menu; localized items like Dragon Twister (Beijing duck-inspired wrap).

Duck pancake; the thin wrapper for Peking duck.

Grilled meat nang; kebab meat served in/with nang bread.