Sandwiches of History Article

[Shel_B]

The Atlas Obscura books (https://www.atlasobscura.com/unique-gifts/atlas-obscura-book) and media are a treasure trove of fascinating and informational articles covering a wide range of subjects.  This article appeared in todays issue of Gastro Obscura.  I hope you enjoy it and Atlas Obscura, if you're not already familiar with them.  I subscribe to their newsletter.

 

https://www.atlasobscura.com/articles/sandwiches-of-history-cookbook?

[Tropicalsenior]

Thanks for the article. It's very interesting. I was surprised to see how many of the sandwiches I have actually had. My favorite has to be this one.

"Rou jia mo, from China, is one of Barry Enderwick’s favorite international sandwiches."

I was introduced to it by @liuzhou several years ago and we have it quite often.

[liuzhou]

Rou Jia Mo 肉夹馍

 

I have to say that the one pictured in the article looks like no roujiamo I've ever seen. The raw herbs is a big no-no in China and the meat is bizarre.

 

 

Edited November 9 by liuzhou (log)

[ElsieD]

@Shel_B Thanks for this.  I've signed up for their newsletter.

[Tropicalsenior]

1 hour ago, liuzhou said:

Rou Jia Mo 肉夹馍

 

I have to say that the one pictured in the article looks like no roujiamo I've ever seen. The raw herbs is a big no-no in China and the meat is bizarre.

 

 

Thanks for posting the recipe. I looked for it and couldn't find it. I definitely vote for your version. It is delicious and so simple to make.

[liuzhou]

That article also contains a link to another of their sandwich articles which includes this

 

Quote

Donkey Burger, China

 

In the Chinese cities of Baoding and Hejian, buns stuffed with shredded donkey meat, sometimes referred to as “donkey burgers,” grace menus at fine-dining restaurants and street-side stalls alike. When it’s marinated and cooked for hours, donkey meat turns from sinewy to tender and sweet. Some cooks mix chunks of fat or green peppers into the naturally lean meat, creating a uniquely textured, flavorful sandwich. All that gets stuffed into warm, flaky buns—round in Baoding and rectangular in Heijan.

 

I don't know where they buy their donkey meat or sandwiches, but I regularly eat donkey in various ways and various cuts and have never encountered 'sinewy' meat. Quite the reverse. It is the tenderest red meat I know. A local restaurant does the sandwiches which I often eat.

 

 

Edited November 9 by liuzhou (log)