Yángròu Jiāmó (羊肉夹馍)
Yángròu jiāmó is the lamb member of Shaanxi's split-bread family: where the famous pork roujiamo stews its meat for hours, this one stir-fries lamb hot in chili oil and cumin, packed into a baked mó.
Roujiamo
Xīshǎoyé (西少爷)
Xi Shao Ye chain; popular modern roujiamo chain.
Tǔdòu Sī Jiāmó (土豆丝夹馍)
Shredded potato roujiamo; stir-fried julienned potato with vinegar and chili in mo. Popular vegetarian street food.
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 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.
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.
Niúròu Jiāmó (牛肉夹馍)
Beef roujiamo; braised beef version, popular in Muslim areas of Xi'an. Halal option.
Mó (馍)
The baked bread for roujiamo; crispy outside, layered and soft inside.
Làzhīròu Jiāmó (腊汁肉夹馍)
Almost everything here is in the pot, not on the board. A continuously maintained master stock of star anise and cinnamon braises pork until it shreds, then a crisp wheat bun holds the chop.
Làzhīròu Jiāmó (Pork)
Pork version; the traditional and most common filling. Fatty pork belly and lean meat braised together, then chopped.
Làcháng Jiāmó (腊肠夹馍)
Chinese sausage roujiamo; sliced cured sausage in mo.
Jīdàn Jiāmó (鸡蛋夹馍)
Egg roujiamo; scrambled or fried egg with vegetables in mo. Vegetarian option.
Fěnzhēng Ròu Jiāmó (粉蒸肉夹馍)
Steamed pork with rice flour roujiamo; pork coated in spiced rice flour, steamed until tender, stuffed in mo.
Báijí Mó (白吉馍)
The bread itself; round, flat, baked in clay oven or on griddle. Crispy exterior, soft layered interior. Split to form pocket.