Publisher's Synopsis
This is a collection of Shaanxi-flavored stories of China. The story of Roujiamo is supposed to begin with its name. Self-evidently, it is Mojiarou, i.e. the diced pork is sandwiched between the two slices of the flatbread. Why it is well-known as Roujiamo. Firstly, the Mojiarou refers to flatbread embracing diced pork, vividly showing its visual effect and external form as well as operational process. It is evidently a verb rather than a noun. Therefore, it cannot be used as the appellation for this delicacy. Secondly, it remains inappropriate even if Mojiarou is deemed a noun to be understood as diced pork embraced by flatbread, for what is emphasized is Mo rather than beef or mutton. Although Roujiamo includes both the diced pork and flatbread as ingredients, fundamentally it pertains to the delicacy of Mo, not Rou, i.e. beef or mutton. Thirdly, since it cannot be referred to as Mojiarou, why not consider naming it Jiaroumo, i.e. Diced pork-flatbread? There is a long story behind it. For a considerable period of time, in Shaanxi, recipes regard Mo as a staple, functioning like a meal and an ingrained eating habit. Consequently, the methods of consuming and enhancing the flavor of Mo have become focal points for Shaanxi locals to explore and contemplate. The astute people of Shaanxi have not only endowed the concept of Mo with numerous variations but also devised various ways to enjoy it, among which the significance of Jiamo is noteworthy.
