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China · Food

Chinese Burger (Rou Jia Mo)

60 min
820 kcal
2 servings

By eatmundo · July 12, 2026

Chinese Burger (Rou Jia Mo)🇨🇳Steetsweet · CC BY-SA 4.0 · Wikimedia Commons

Same ingredients, elsewhere in the world

2 matches

Dishes from other countries' kitchens, made from the same core ingredients as Chinese Burger (Rou Jia Mo). The percentage is the share of ingredients the two recipes have in common.

Same technique: Sandwich & wrap42 recipes from 11 countries

Often called the Chinese hamburger, this street food features a crispy flatbread stuffed with tender, slow-braised shredded meat. It is a handheld explosion of savory flavor.

According to eatmundo's ingredient comparison, the closest dish to Chinese Burger from another cuisine is Korean Braised Pork Belly (South Korea): the two share 57% of their ingredients.

Ingredients

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Adapt this recipe:
2 servings

How to Make It

  • 1

    Mix 300g wheat flour with 150ml water to form a firm dough.

  • 2

    Knead the dough for 10 minutes until smooth, then let it rest for 30 minutes.

  • 3

    Simmer 200g pork with spices in water for 2 hours until falling apart.

  • 4

    Shape the dough into flat discs and pan-fry over low heat for 5 minutes each side until golden.

  • 5

    Chop the tender pork finely with 50g fresh scallions.

  • 6

    Slice the warm flatbread open horizontally without cutting all the way through.

  • 7

    Stuff the pocket generously with the seasoned meat mixture.

  • 8

    Drizzle a little of the braising liquid inside for extra moisture.

Frequently Asked Questions

What is Rou Jia Mo?

Rou Jia Mo is a street food from Shaanxi province, China, consisting of slow-cooked, shredded pork seasoned with spices like star anise, cinnamon, and ginger served inside a wheat flour flatbread. It is typically consumed as a portable meal or snack throughout the day.

Which cut of pork works best for the filling?

The recipe calls for 200g of pork without specifying a cut; it is simmered with spices for 2 hours until falling apart.

Should the flatbread (Mo) be leavened or unleavened?

The dough is made with only wheat flour and water, without yeast, so the flatbread is unleavened.

How long should I simmer the pork to get the right texture?

Simmer the pork on low heat for 2 hours until the meat is fork-tender and pulls apart easily.

Is it okay to use green onions for the filling?

Yes, the recipe uses 50g of fresh scallions, finely chopped together with the tender pork for the filling.

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