2000 Year Old Chinese Sandwich 肉夹馍

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The Complete Sandwich Series ☞ • The Sandwich Series 🥪 ...
- Recipe Breakdown -
7:00 - Braised Lamb Neck
9:00 - Homemade Hoisin Sauce
11:19 - Homemade Sesame Pancake
14:32 - Building the Sandwich
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Josh and Mike Greenfield make up Brothers Green Eats, a dynamic and brotherly duo that can teach anyone to cook creative and delicious food on a budget. New video every Wednesday and sometimes Friday. For more Brothers Green Eats check out www.brothersgre...

[@schmoogen]

I like the butcher's addition to the show, he added a lot of information quickly and cleanly.

[@LifebyMikeG]

I agree, Ansel knows how to deliver a ton of info in a very efficient way! Working on another cameo for episode 9, need his help big time!

[@chrism45]

He's brilliant

[@tnk4me4]

He's like a doctor.

[@heidibauer1106]

Does Ansel have his own channel?

[@therealb888]

@@LifebyMikeG That Ansel butcher is straight out veterinarian!

[@JunxCKm]

Ansel needs to be featured more often, he's like the newyork alten brown

[@LifebyMikeG]

hahah he's coming in episode 9. I'm gonna need his help big time

[@onlycasual1]

This series is the best content youve made for the channel so far

[@tylerruss3819]

for a reason too, there is an element of mystery and anticipation as a result of the structure (labeling it a series and giving it a theme) that makes you looking forward to the next. unlike most other videos where they are simply informative

[@jaydouglas5847]

I spent 4 years living in Shenzhen, China, just across the bay from Hong Kong...and fell in love with this sandwich. Ate hundreds of them. The meats was hunks of pork which were then chopped on metal type baking sheets that would reverberate throughout the side alleyway right out into the street proper. The chopper had a rhythm and technique enough that 100 feet before I reached his stand I knew which worker was chopping solely on his rhythm as it's purposely loud. The vendors assistant would shout out ( in phonetic sound) " rue -ja- more, in 3 distinct syllables and the chopper would give a "rat-atat-tat" response with his dual meat cleaver/butchers knives. people lined up for these sandwiches from this vendor. You paid the assistant first then stood in line , when you get to the chopper he takes a hot bread off the baking/grill and partially splits it to make a proper cavity as it will be holding very juicy meat as you can motion to him to ladle some extra braising juice into it if you'd like. They also coarsely chop up a very mild green pepper( very similar to a Anaheim pepper) and mix in in when chopping the meat. The sandwich was about 1.20 usd. When I first found this place I ate one or two ,everyday for the first 30 days. The bread ,baked moments before served. was incredible. I sure miss this place !!

[@pengfu8608]

Great juicy description. Do you miss China besides this place?

[@Sk0lzky]

Can't get it anymore, pork became a rare commodity, they still haven't recovered. When costco opened in Beijing people were fighting for discount pork, they'd grab whole pigs and others would tear them apart trying to take them for themselves. PS I miss Chinese street food, especially the stuff in the inner mongolia and qinghai - tons of meat and availability of cheese which everybody who's been in China probably missed at some point :D

[@CierraFua]

Ansel is so knowledgeable. I love how sure he is in his delivery.

[@edmontonlivermoore4935]

Bro everything about this video is fire. A killer sandwich recipe, history lesson, tips from butcher, and sauce bit with Josh; all of this was super good. 10/10

[@ethangrason6983]

My favorite part of these episodes is starting to become Ansels' talks. Dude knows his meats

[@LifebyMikeG]

If we're gonna make a series all about sandwiches, it's about time we dive into the history...

[@alifafatima5049]

I like sandwich history.... Quite interesting and informative... Well m a new subscriber from India.... Love ur content... Your Bombay sandwich video attracted me... After seeing quality and dedication towards your video... I subscribed Good luck for future and keep it going 😇

[@Gottix]

You could do a Gemuse Kebab..number one in berlin..Or A belgian/dutch broodje Filet American... Or a Bahn Mi

[@joanssparetime4752]

Are you going to explore the Scandinavian open sandwich/ smørrebrød?

[@vivekmathur3514]

Hey!! This sandwich is actually seeing quite easy!!! Ima go try this!!!

[@yusriao7769]

Hey man, can you do a kaskrout tounsi, it is an amazing Tunisian sandwich. I think Alex French Guy Cooking must like and know it too! Cheers, keep up the good work!

[@hsun9810]

Always fun to watch and nice try there. What you've made is called a Famian Bing, aka yeasted bread which looks pretty yummy, while the bread part of a classic Rou Jia Mo is kind of half fermented lean dough called Bai Ji Mo and pretty dry, all the fluffy and the layered sesame versions are adapted to suit Western taste. Bai Ji Mo is dry and hard because it was the staple food for people to take on travel in the Northwestern part of China for days without deteriorating. Using a cast iron pan to make the Bing is a tradition in China although the pan is usually double the size and with lid, that way you get the half cook half steam effect of a combo and no need to use the oven, and unlike bread baking you have to turn and churn regularly to get even crust.

[@woolfel]

In chinese, the lamb you made is called Red braised lamb 紅燒羊肉. The basic parts of red braise spices are similar, but everyone has their own recipe with different ratios. Instead of lemongrass, you can substitute chinese red vinegar or even balsamic vinegar. If you like it more spicy, you can add dried red chilis or korean gochugaru. In Taiwan, this type of sandwich is super common and often sold at night markets. There's also the scallion pancake variety.

[@ksoman953]

Taiwan is where it is at.

[@ESPSJ]

I love the music that's in the back ground. It's like we're playing a game and going on an adventure to make a great sandwich :)

[@Zaluskowsky]

Oh i never thought about it like that! Great !

[@isabellechabre4359]

a year ago backpacked through China and had several of these. They were one of the best things I ate during the trip. I looked for recipes but didn't find any good ones until i stumbled upon your video. Will definitely try it out! thanks for the amazing video

[@meghanbugg]

This is one of my favorite Brothers Green videos to date. The love & thought that went into this video is so clear- from taking us into an incredible Asian market in New York (LOVE learning about the non-traditional NYC foodie destinations), to talking with the butcher in Park Slope, to diving into the history of sandwiches and the Roujiamo, to bringing Josh in to make the sauce (as he IS a sauce expert after all)... this video had it ALL. I loved every minute. Thanks for being so thoughtful in the development of your videos- your passion radiates through the screen!

[@jmcrofts]

broooo you gotta make my local specialty sandwich, the Italian Beef. Thin-shaved roast beef served on an Italian roll with peppers and onions, and the whole thing DUNKED in luscious Au Jus. Heavenly.

[@Pscribbled]

jmcrofts love your videos dude!

[@doodlebug6833]

but Au Jus is french for "with juice", yet its called the Italian Beef. Nice

[@Noctis326]

lol kind of sounds like a french dip, but just on an Italian roll

[@Only10cents]

Chi town?

[@conormckenna7796]

YOOOOO huge fan lmao!!

[@Som3thingClever]

Just realized one additional thing I love about this series other than all these amazing sandwiches... The cut in with knowledge from the butcher is awesome! Very much reminds me of Good Eats from back in the day.

[@kelleybayern7656]

Dude. You are a bread master. You saved my sanity during quarantine. I’ve worked through your entire sandwich series without knowing it and now can’t wait for more content. Keep experimenting with breads and fermenting and taking us along the way!

[@tiborbohak5551]

Hello m8 , I just started watching your videos .I am a Hungarian chef ,living in England. You are giving me so much inspirations , ideas for my little business what I gonna do in Hungary in about two years time. You ll be one of my mentor. Everithing I like you do mate ,great staff !All the best to you. One day I might visiting you or you take a visit in my home country!

[@redmaple773]

Interesting that you used fresh orange instead of dried tangerine peel. A good quality tangerine peel has amazing fragrant aroma and flavor, and quite different from fresh. Most Chinese cooks use it for all stew or soup recipes and is a standard ingredient in a Chinese kitchen. The best dried peel comes from a particular region in southern China, Xinhui. Dried peels from other areas are not as desired.

[@afacelessname1378]

But it's still a North African fruit, he should have used Mandarins.

[@GatorAidMedical]

You guys are getting so much better in terms of visuals, content, brevity, intro, everything!!!

[@donm6940]

The butcher should be a teacher. He's great at explaining things clearly and quickly.

[@wooof.]

The tangerine peel (aka, Chen pi) is actually a popular dried herb used in lots of Chinese cooking and herbal medicine. I think it is cured/dried differently than just fresh tangerine peel. Fresh vs dried vs cooked changes the properties of the food which is important in the harmonisation of dietary eating. As foods are considered hot or cold or damp or drying etc. for the body. Too much of one thing can change your body's healthy balance therefore becoming sick.

[@MrD10e]

Such a great series! I was bummed out I wouldn't be able to try Vanessa's sandwitch but then I realized you would teach me how to make it myself. Great time to dive into bread/dough making

[@FullMoonNewMoon]

Wow. What a great series. You really break it down layer by layer. Love it all AND your guest that add the intricate details of the recipes. Props to Ansel.

[@cesarbarrerabelle6082]

This episode was so fcking good like, with all the learning both in history and cooking in gerenal besides the recipe itself, with the advices from the butcher and the sauce. And it had so much rythm and all! Like, it was rlly enjoyable on every aspect, not heavy at all and with a lot of littoe details. I don't know, it was just so good. Hope this level of content keeps on bc it is amazing

[@LifebyMikeG]

Thank you !

[@jeropage95]

Mike you're the real OG. This series has been awesome, can't wait for the next episode. Cheers!

[@danielthroop7812]

As a sandwich maker of three years, this series is straight fire! Plzzzz keep making this content!

[@jasonschultz9570]

I live in China and I eat the sandwich and the bread all the time. Good call combining the two of them into one amazing sandwich!

[@2AKNOT]

Man, I can't stop salivating after watching you make that sandwich. To use lamb instead of pork belly was genius. Keep up the good work.

[@1tinac]

Thanks to the Butcher for all the great info. This was a great video.

[@CibiCZ]

I think the first sandwich ever was made very shortly after the first bread

[@suyangsong]

with all due respect, and I am not trying to attack you or say you did badly (your end product actually looks very delicious, and I wish I had some) this is not a 肉夹馍， this is way more similar to a scallion pancake, or 葱油饼， or even a 牛肉馅饼. Both of which are distinctly culturally (at least right now) Taiwanese. Whereas the traditional roujiamou, as I'm sure you know originates from shanxi. I understand that you were trying to do a modern re-interpretation, so to speak, but this is like if I wanted to make philly cheese steak, and instead imitated a oven roasted chicken sub at subway and called it a day. Yes it does not taste bad, but it is frankly slightly insulting if the modern re-interpretation completely strips away the essence of which makes the iconic food item that food item. Not to mention the process and ingredients of this highly cultural sandwich has been standardized for literally, hundreds of years and many of those characteristics in this process define what the essence of the roujiamou is. The bread in roujiamou is called a 白吉馍, it is made in a very specific process and used as base for many other sandwiches, but mostly roujiamou 1. the bread is only SLIGHTLY leavened, it is rather "dead" and way, way flatter. Alkaline water is added during The kneading process for it to take on a distinct flavor and enables it to take on a slightly crumblier texture, which, combined with cooking in a charcoal-based oven much like the ones used in naan making, imparts a distinct slightly smokey flavor as well. 2. the bread is rolled out and then rolled again, like a cinnamon bun and then flattened. This makes it takes on a distinct spiral shape and also slightly changes the texture. 3.some sort of charcoal based oven is definitely a bonus, since the smokey flavour is very distinct and it'd be hard to get that otherwise. the meat is usually pork, although making it lamb is not unheard of. It does need a longer braise time (8+hours) and way more fatty meat. The crucial, crucial mistake here which is sort of inevitable in any attempt is that they do not ever throw out their meat juice, which after months of stewing becomes an extremely flavorful addition, which can't realistically be replicated in this scenario. I'd cast doubt that Chinese restaurants in new york that sells roujiamou even does this, as it's probably against some regulation or other. That is a huge part of the flavor and without it I can see how the ones that maybe you've bought can fall somewhat flat. Things like this don't usually bother me, but seeing as how I've been eating this since I can chew solid things, it does feel sort of bad to see it not represented correctly. I hope that you can understand, as I am not trying to just flame you. ...You have to draw the line at the point where it is no longer an innovative take on the food item and becomes a completely different food item. ANY person from northern China will tell you that you have crossed that line when you made just the bread. with too much leavening, incorrect flavor profile and texture, alkaline water, etc. It is a very, very distinctive sandwich and that is something you cannot do. I can see you're trying to just make a delicious Chinese style sandwich, and on that front you have succeeded. BUT, If you're going to make something that is not, in essence, the thing you are trying to make, call it something else please. I'm sure you would not like to see your culture misrepresented either, and I apologize if I have offended you in any way.

[@alwaysnever6004]

我一年前在西安都看不到煤烤炉做饼了，都改成用平底锅或者电炉子煎了

[@millienexu5684]

I was looking for a comment like this!! I'm sure the thing he made tasted incredible, and it certainly had a lot of Chinese qualities about it, but its DEFINITELY NOT roujiamou which is a pity because that thing is amazing

[@ZillefioreFamily]

What do you mean 葱油饼 and 牛肉馅饼 are distinctively (at least right now) Taiwanese?

[@万憬颐-m4y]

ZillefioreFamily same... we have it everywhere in mainland China....

[@LOVE..Sherelle]

Bless.

[@Lunaskylette]

Looks epic! Ik it's not how it's traditionally made but either way the steps you taken although more complex definitely enhanced the flavour of the rou jia mo

[@DaniellaFagan]

Really appreciate the amount of effort that goes into your videos and creations 👏👏 this is my fave so far! X

[@selo4583]

After 2 years in my safe I did this Sandwich today. Absolute must have, very very good

[@Lanchoooo]

👍🏽Josh is here!!! Brother and Butcher! Best collaboration yet! Just missing the Bagel dude... lol 😂 Josh looks great!

[@siamsasean]

Fun facts: In Europe angelica is often candied (soft, not like violets) like orange or lemon peel. It used to be a fairly common ingredient in fruitcake and similar baked things.

[@momodtr]

Man, your kids are gonna be the luckiest in school, rolling in with their deluxe lunches

[@melodioushaste]

I love you guys so much! Thanks for the hard work and care you put into your channel.

[@floh4730]

Yet another brilliant choice. Love, the history as well. Can't wait to make this sandwich. Thank you so much.

[@seanchinery]

I love Vanessa's their sandwiches really are top notch. And their dumplings ain't nothing to sneeze at.

[@ItsRenzio]

you're the best sandwicher on youtube, no doubt

[@corbanx0809]

well... now you've done it! this is maybe the 4th episode i watched and now i can't but to subscribe... i hope you're happy now! because of you i will stand in my kitchen for hours to cook delicious food, especially sandwiches... perhaps even for others... all because of you!

[@cindyup2916]

Do a Döner!

[@collegekitchen155]

yaaasssss!

[@jigga594]

Fuck yes!

[@tony_25or6to4]

Ditto. What they ^ said.

[@13Luk6iul]

Yes yes yes! :D

[@hellothere9407]

I never got the hype over Doneri for some reason. Every one I tried had a weird aftertaste I couldn't find in other sandwiches and it really bothers me because everything else is great

[@Alizardlovesyou]

I love this series! Good to see Josh :D thank you!!

[@jesp999]

actually the tangerine or orange peal is called Chen Pi, it goes through a process of drying and steaming a few times and in the process becomes a digestive aid. It is very different than fresh oranges or fresh peal.

[@chicacamionista]

Im loving this sandwich series ❤

[@TheDragonfly930]

Everyone in NYC is definitely sleeping on Vanessa's sandwiches! People go for the dumplings, but I always recommend the sesame encrusted sandwiches. They are SO. GOOD.

[@kevinphilippo5661]

Note for cast iron pans: they are notoriously uneven in heat spots, I'd argue that a stainless steel skillet would work better for pancakes.

[@kylel1714]

I am feeling guilty of being Chinese that I cant do such amazing Chinese inspired food lol. Love your video.

[@pedxing]

the color on those "peppercorns" looks incredible.

[@FuzzyLunar]

This is the only series that i can watch without getting bored halfway through on this chanel

[@Azaghal1988]

fun fact: Fleischer, spoken like the butcher Fliesher means butcher in german, does he have german ancestry and just adjusted the spelling like many americans? ;)

[@collegekitchen155]

Cool series. You have such a great take, like a TV show with the back story, interviews and then making it! Looks so yummy.

[@bohdan1997]

So when are you going to do Tea sandwhiches? I think simple finger food like tea sandwiches will teach people to focus on flavor and simplicity more then how much can you stuff into a sandwich.

[@lewismaddock1654]

This is amazing. The only thing that got me more intrigued than the recipe was the research. It's like a documentary.

[@beatsandbitespodcast2700]

Vanessa’s Dumplings is one of my favorite dumpling spots, and because I’m such a fatass I always order the duck sesame pancake sandwich in addition to an order of dumplings. Thanks for the awesome recipe!

[@chadlaroche320]

Brothers Green - you should totally take a dive into the ultimate breakfast sandwich! Would love to see your take on this. Everything in this series has been amazing, keep up the great work.

[@usstartarsauce]

spray some water on to the shaped dough while you proof the pancake in the pan, proof for 30 min to 40 mins, cover the pan, medium heat 5 to 10 mins, check to make sure it doesn't burn. Flip and cook for another 5-10 mins. this way you don't need to use the oven and add extra fluffiness. Also add 5 spice powder, green onion into the dough.

[@veenj.360]

Hey Mike! It's good to see that you are exploring different kind of sandwiches and I am really learning from you. I was wondering if you ever thought to give a try to Pakistani cuisine since you did Indian. We share many dishes (because: history) that are cooked with same or different styles and spices. One of the sandwiches that I would like to suggest you is street style "anday wala burger" which has a single or double patty made with meat or potatoes mixed with spices and coated with eggs. Topped up with green chutney, ketchup, chaat masala, onions, cucumbers, tomatoes and then a fried egg! Super delicious!

[@Thatsdantoyousir5]

Ansel is an actual genius.

[@ejay8766]

This looks so good! Im going to make this a whole day activity on Saturday to make this recipe from scratch. Should be a fun little thing to do with my husband.

[@LifebyMikeG]

Let us know how it turns out!

[@miguellousa2156]

Brothers great job showing up people that to cook you don't need to be a chef or something special. Just put your hands to it and be informed, which your content for sure has helped a lot of people through the learning proccess and all the "voyage" in the kitchen. On my behalf, my thanks ;) Btw, for the sandwich series, go on with a portuguese special, a sandwich to be eaten with knife and fork, look for "Francesinha", you won't regret ;) keep the good job!

[@13Luk6iul]

Isn‘t a hamburger technically a sandwhich?

[@badcat848]

Lukas S I was thinking the same thing

[@chanacke]

A classic sandwhich is with cold ingredients, a burger has hot(grilled) ingredients besides of the salad and tomato

[@13Luk6iul]

chan kim hm, that makes sense... although i‘d consider stuff like grilled cheese or paninis sandwiches...

[@chanacke]

@@jlscurry As i said : "Classic" sandwiches

[@jlscurry]

@@chanacke even "Classic" sandwiches can be hot. I don't know what to tell ya...

[@JarrenHorton]

this series is straight 🔥🔥🔥

[@nintenjoe9022]

An excellent Hoi Sin Sauce substitute can be made from Soy Sauce, Honey, and Sesame Oil. I cant remember the measurements, but that makes an excellent base. Then you add whatever seasonings you prefer to alter the flavour to compliment your dish best. I normally use it with Duck, and only when I run out of the real deal, but it makes a decent substitute at a stretch.

[@Ben-fl6je]

Love the varied production process! This series is an easy favorite :)

[@mp77_28]

just recently found this channel. I love all the random facts haha. awesome

[@DeSousm]

ahhh yeeahhh... a new sandwich for me and the Mrs to try and make! Appreciate you guys!

[@dontmindme1681]

I just realized why I enjoy these videos so much, it feels like I'm watching an episode of Good Eats.

[@Dbaker28]

i wanna add to that diy hoisin, if its too thin for your liking, and you dont wanna add more sugar to thicken, you can add around a tsp or two of cornstarch slurry at the last 45 seconds of the cooking time, or re-simmer the sauce with the slurry for a minute or more if you find out the thinness after the sauce cools

[@TheHeraldOfChange]

I love this series, and here you really do make a good case for what is and isn't a sandwich. 11.20 You start making bread. To make Roujiamo, yet keep obsessing about the "other" sesame " pancake. The issue I have here is basically semantic. A "pancake" is made with a batter and cooked in a pan. As such It is not, "bread." A tortilla is an unleavened "bread" cooked in a dry pan. In China, there are similar issues and none of the products are treated as being the same. "Mo" is a leavened white bread, much like, Nan/naan/ pizza, etc, and is cooked in either an oven, or on a flat hot plate. As such it IS "bread" in even our western traditional sense, and is NOT a "pancake" nor is it similar to an unleavened, or soda leavened, pan-baked, type bread. However, it is ALSO traditionally made small, and laminated, that is it is flattened, oiled, rolled, squashed, and flattened again before being allowed its final proof. Some cut 1/3rd of the dough strips into fine, long fingers before rolling up in order to create additional texture. You made a pan-fried bread, but you didn't make, "Mo." Rant over. Apart from that, Good Job!

[@donkrause]

Best series ever!

[@matthewsherman9765]

Also the sesame oil is gonna smoke and burn at that prolonged temp. I digress. This looks awesome and love your work!

[@Lewis.Alcindor]

AFAIK, the sesame pancake from Vanessa's Dumplings is a traditional food in of itself. My parents went to other dumpling places to buy several triangles or slices of them (or if you will, a whole pie). Then we would freeze them and reheat them as a snack. They have a wonderful scallion and fermented paste flavor (not sure what the paste is made of, but the flavor can't come only from scallions or oil). Too bad they're so greasy and generally unhealthy. Vanessa's was the first place that I've ever seen serve it as a sandwich. Maybe I was living under a rock, but I had never seen that before. Sesame pancakes were eaten in slices as themselves, and as an accompaniment to something else like a congee. AND, if you think about it, it's a rather awkward form of sandwich with its triangular shape. My theory? Vanessa's saw an opportunity, and decided to make sandwiches from their pancakes, because they could sell more pancakes as sandwiches rather than by themselves.

[@Andresbutdigital]

Love the Sandwich series

[@makichandes]

Love all the detail and how indepth you go with each sandwich. I stumbled upon one of the later videos and decided to start at the beginning.

[@Tila4animation]

I used to live on Eldridge across from Vanessa's. their seasame pancake sandwiches is so good.

[@moisesdanielalvarado5578]

The sandwich looked really delicious

[@surajpatel6862]

Ansel coming in clutch with that meat knowledge

[@sevalle83]

Just wanted to let you guys know that on your website in the about section in the 2nd to last paragraph after "1.1 million subscribers" it says "hey" where I believe it should say "They" lol. Anyways been following you guys for a couple years now and you have given me a lot of inspiration for cooking affordable good and healthy meals for me and my kids. Keep up the good work and I always look forward to watching the next video :)

[@matthewantonello5029]

a hamburger is a sandwhich. its a beef patty sandwhich derived from the old "hamburg steak" which was essentially an individual meat loaf. it mixed in bread crumbs etc for drability so it could be carried off in the hand.

[@bonniewilliams9171]

Thank you for this bread recipe! I need to make it. Bet its delicious!

[@jaret217]

You guys totally missed on this one. Rou jia mo has been my favourite quick lunch for the last 10 years in China. They're almost always braised pork, sometimes they're made with chicken or much less commonly with lamb, but they're both bbq'd if they're used. Only chicken adds a sweet sauce. The pork are savory and have their own broth splashed on top. The bread is cooked in an iron heated simlutaneously by contact from top and bottom and has no sesame seeds. It's also about the size of a McDonald's cheeseburger and they never cut it into pieces. Toppings include chili flakes reconstitued with oil, chopped scallions, cilantro and sesame paste. What you made looks good, but it's not even close.

[@frankd5426]

The word hoisin (海鮮, Cantonese: hoi2 sin1 Mandarin: hǎixiān) is Chinese for seafood. In Vietnamese, hoisin sauce is called "tương đen". so, i would say its used in chinese cuisine more than "sometimes".

[@Dasmaster1]

You should look into Scandinavian sandwiches and specifically the "Sandwich cake" (smörgåstårta in Swedish) which is a Swedish cake made out of Sandwiches, who could have guessed? Anyway its an explosion of ingredients, colors and taste that I find is rarely seen in cooking today. Since its fundamentally a sandwich its also surprisingly simple yet complex due to its many layers of simplicity. Things like slices of boiled egg or cucumber is not impressive by itself but it builds a very impressive final piece.

[@carolinaklein4946]

There's nothing more typical in Madrid than a calamari baguette. It's personally not my favorite seafood delivery system, but my fellow Spaniards seem to go crazy for it

[@Ternamz]

love the sandwich series. keep up the good work!!

[@TomasJogin]

Best sandwich episode yet! Wow!

[@amypennebacker4941]

The music made this an absolute delight to watch. And now I really want to eat one of those. Do you have suggestions for a simplified version that doesn't require 20 different herbs and spices?

[@emalinel]

Oh my God.....*drools* I haven't had this is YEARS and now I relaly wanna try making this on my own. Thanks for doing all this research it looks great! :D

[@yingliulu3450]

Just a thought: Is it possible that the tangerine used here should be dried ones (“陈皮”)? My dad (a Shanghainese born and raised) usually uses dried tangerine peels instead of fresh ones when braising meat.

[@denny.wanderer]

yes they should be dried and aged. I have done the original recipe from the reddit page half a year ago.

[@PimpMC3]

Colombian arepa sandwich. been making them my whole life, so fire

[@ChadEffinMiller1013]

And just like that, Panera is now off my list of possible places to eat.

[@louispower7822]

Pronunciation is like English. ROW JAR MORE (rou jia mo, in pinyin). I work in China. They are tasty and are usually from the Muslim minority in China for beef alternatives as they were originally pork from Shaanxi province. Tasty, especially when they fry the bun.

[@caisselarimore1614]

ah of course, let me grab my ground fermented soybean paste from my pantry.

[@LogicJab]

Miso paste, not that uncommon an ingredient

[@TheJensPeeters]

I would reheat the meat in the broth and ladel a little onto the bread so it gets soggy, also reheating it gets it way more juicy. Just try it

[@karl_3885]

Ansel is an absolute boss.

[@wittepanther]

Yes we are gonna take this 2000 year old recipe and completly change it because I feel experimental today!

[@randomsandwichian]

Rather than pancake (cooked from a batter), this is more of a bun (a steamed rice dough, man tou). The steaming makes the bread more moist but fluffy, like a good chocolate cake. Then, add meat.

[@randomsandwichian]

Okay, not really like chocolate cake. There's body, without the weight in each bite

[@BriannaC558]

My favorite 😍 I love getting it from the former known name Vanessa’s dumplings here in nyc 🥟 they changed the name and it’s under new management the food is wayyyy better now