Hot Dog
The two names give it away: a frankfurter is Frankfurt, a wiener is Vienna. The American hot dog is that emigrant sausage in a soft split bun, and a natural casing makes the lineage audible as a snap.
Split Roll Sandwiches
Step into our Split Roll Sandwiches category – your guide to the world of delectable fillings encased in a soft, split roll! Explore the universe of sandwiches like the classic Hot Dog, the decadent Lobster Roll, and much more. These delights, which sit in the bread rather than between two slices, offer a unique take on the sandwich concept. Whether it's a ballpark frank or a seaside seafood treat, we've got it all.
Yóutiáo (油条)
Fried dough stick; Chinese cruller, essential component of many sandwiches.
Yóutiáo (油条)
Fried dough stick; essential breakfast item.
Yóubǐng (油饼)
Fried flatbread; simple deep-fried bread, often eaten for breakfast.
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.
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.
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.
Mó (馍)
The baked bread for roujiamo; crispy outside, layered and soft inside.
Mántou (馒头)
Plain steamed bun; no filling, but often used to sandwich other foods.
Mántou Jiā Ròu (馒头夹肉)
Mantou with meat; plain steamed bun split and filled with meat.
Mántou Jiā Càidàn (馒头夹菜蛋)
Mantou with vegetables and egg.
Mántou (馒头)
Plain steamed bun; base for many sandwiches.
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.