I totally Love your teaching style, and also some of the background information. I feel like I could totally make this food by following your teaching! Thank You so much!!

Love how you show how to make food so clearly and you're not flying to finish. . Looking forward to seeing more of your videos.

Thank you Emma. Thorough and very clear instructions. easy to follow. I will certainly give it a go.

You’re an excellent teacher, so clear and concise! I was looking for a Rougamo recipe and stumbled upon your great video. Regardless I enjoyed your cooking lesson to your dish. Mahalo 💯🤙🏽🌊🏝️

Rou Jia Mo was one of my favorite dishes from when I spent a few weeks in China many years ago. I went back to this same spot many times to get it while I was there. I came home and was never able to find a recipe for it and just today I thought to search for it again and found your video. Thank you for sharing. I cannot wait to make this and share it with my familyi.

Emma is fantastic - definitely would like more videos with her!

Chienese food was the first cuise I taught myself. Love your cooking and your respect and pride of your cuisine. Just followed and look forward to seeing many more episodes c

Wow that sandwich looks so yummyyyy. Emma is Avery good instructor. She explains in detail. I know for sure I will be making this sandwich. I hope it comes out as good as hers. Thank you.💗

So much interesting background and explanation there Emma. Great video. Thank you 🙏🏻

Excellent, well described and explained, thank you.

Really great video, I’ve never seen bread quite like that before. Thank you for this video.

This host is awesome, this video is an instant favourite, thank you so much

This looks so good, I'll be making this for my family ❤

You are an amazing cook and teacher!

Just made it second time with this recipe and I must say that this is now my favorite "guilty pleasure recipe" - it's low maintenance and pretty easy and straightforward. I also never been a fan of pork skin (I always cut it when ate our national food "salo") but here it feels as irreplaceable part that adds juiciness. Was lucky to have most of the ingredients, except elusive Shaoxing wine and tangerine peel, but compensated with teaspoon of Thirteen-spices mix and proper Er jing tiao, Bullet head and Stars-in-the-Sky chili (although last one was probably slight overkill).

I've made rou jia mo due to learning about it from a game. It's really delicious. One good thing however; you don't really need to put the bread in the oven to finish cooking it. For those of us lacking pans that can go into ovens, all you have to do is put a lid on it and lower the heat. It'll still cook just fine.

I lived in Beijing for a few years. The subway station at WuDaoKou used to have a Rou Jia Mo stand there. I would get two every morning for breakfast on my way to work, and when I got back I’d grab two more for a snack before the evening. There were other places, but the guy at WuDaoKou was the best! Then they developed the area and kicked out all the food stands. There was also a MaLaTang stand there that I really liked at night. Street food is bomb diggity!

looks amazing, Emma! 新春快樂！

Thank you for the recipe.

Love to cook asian cuisines. First time here. It was a pleasure to watch this young lady i w be trying this 😊

excellent tutorial so good!

Great instructions, thanks

Awesome!! I discovered these delicious baos one night when I was walking down a sidewalk in Shenzhen! They were one of the best things I'd ever eaten and I ended up coming back every evening for the remainder of my business trip. Unfortunately, I spoke only survival Mandarin and couldn't read, at all. I never did find out what they were called...until now. (I'd been describing them as a "sorta Chinese pork French Dip sandwich".) Thanks for the recipe. Emma is a nice addition to the channel.

Looks so yummy will definitely try

Literally making this right now.

I'm always falling in love with food

💜💜💜👍👍👍👍. Many thanks for the video...... I see you got proper chef hands👍👍👍. I seen so many videos on this ...really want too try.💜💜👍👍

Looks amazing! Definitely something I'll try. While living in China I ate Youtiao for breakfast every day. I miss it dearly, but couldn't find a recipe yet, that works for me to try at home.

it looks really good!

I lived in Shaanxi Province for 8 years and your Rou Jia Mo looks awesome. I usually like to have rou jia mo with Liang pi or Doufu Nao. Could you make a video for Shaanxi Doufu nao? Thanks

Used to eat it a lot in China, it's amazing, one of my favourite food along with 臊子面

My favourite street food dish that I would manage to find in every city I lived in China, Hào chī . My other fave is the cabbage dish in iron pot with chili peppers, ginger and a small amount of pork

Love Emma’s teaching!! Wish I had her measurements for the bun? Want to make Buns ?

Amazing!

Super, thank you!!!!

I can’t wait to make this! I used to get rou jia mo from Pearl Market on a weekly basis if not more!!! I do have a question for anyone that might be able to answer it! The rou jia mo I LOVED had a very flaky bread (almost like a croissant). Does anyone know how to make the bread flaky like that?

Great explanation nice work

Thank you so much!!!!! ❤❤❤

Very good channel, thanks.

Reminds me of when i have Dong Po Yuk in ManTou at some cantonese restaurants

great job Emma

I love this!!! 肉夹馍 really hits home for me :')

ICh hab das fleisch schon am köcheln, in etwas über einer stunde ist es fertig, also wird es zeit den teig zu machen und hier bin ich zum lernen!

I miss 'Roger Moore' from my time in China. Your channel has been great in helping me recreate dishes I miss... Gonna have to go with this soon! I just hate baking though so really don't want to make the bread. Couldn't find it at my local Chinese store though

I have to braise some pork belly apparently. I usually stick to beef and pork shoulder but this looks incredible!

Love learning the "young" and "old" soy sauce and how to say it!!! & that pork belly!!! I wish we could find that style where I live. We only find long strips about an inch thick if we can even find it at all...

The spice complexity is similar to that of curry or mole(mō-lā). It needs that for deep flavor and all the flavors work well together.

You carried me away with your talking style , it's a different style so soothing and totally impressive not like other , unique ❤

Deve ser muito bom mesmo

that a amazing food

Brava!

These burger buns are nothing like the Chinese burger buns they show on KZfaq shorts. Those are more like puff pastry but look more appetizing than the bread made in this video. Thank you for sharing.

Emma the recipe is amazing!!! can you list the spices that are missing for us to have the full up to 20 spices! 😛

was not expecting that with the title but my goodness it looks better than i imagined. Definitely giving this one a go. (i don't trust myself with the 3 hour cooking time as i tend to forget hahha so i may go for the pressure cooker for the pork) Great Video as always. :-)

我最爱的肉夹馍！

Brilliant, I put the meat in a wrap like a döner, lovely!

Chef 👩‍🍳 Emma. My new favorite 😍 easy to follow and makes great meals too.😇💯🍞🍜🥡😋❤️🙋‍♂️☝️

ive been seeing this bread on tiktok, my god it look amazing

i remember eating this whene i was a kid in shijiazhuan, 1 yuan for one sooo goood

Emma rocks

I made this today and the meat turned out fantastic. The bread was very good tasting but a bit tough and not fluffy. I wonder if I overkneaded it...

love the use of mandarin right throughout the video :-)

Would I be right in thinking that stock liquid could be kept, added to and used for further braising of meat or used as soup stock or stock for general use if frozen? Like a master stock?

Looks very yummy Emma, I love your recipes! But without being a pain in the neck, could you make some pescatarian/veggy dishes for those who don't eat meat? I've tried a couple of Jeremy's (not later than last night) and they taste delicious! I can't wait to try yours! xx

Roger Moore walked into a Chinese restaurant in China and introduced himself to the waiter "Hi my name is Roger Moore." The waiter disappeared immediately to the kitchen and came back with a ..... you guessed it .... Roujiamo !!! 😂😊😅

As street food, I miss the Venezuelan hotdog...but what emma made look delicious....

fantastic video, very sympatic lady

Forget that bread. I'm gonna make some sublime half-blood tacos. :3

There's a mistake in this video that I must point out. In Chinese cooking, whenever you blanch the meat, you always start with cold water and meat in pot before heating everything up. This is because you would want to cold water to soak into the meat, and that would help getting the blood and other odor out from deeper into the meat. If you put a piece of raw meat into boiling water, the surface would immediately get cooked and seal all the bad elements you would want to get rid of inside of the meat instead of getting them out. Some Chinese dishes would even require you to "beat the meat into a container of cold water before blanching just to be even more thorough with the blanching process. Butchering in most of the orient is also quite different than western. The process is much more delicate in the far east. We'd go much further on things like say getting almost all the blood out, or torching the pork skin to form a thin burnt to charred surface layer and then scraping the charred layer off just to get rid off the pig's skin odor, and a lot of other techniques to deodorize the pork. To an extend like for example, a piece of pork that I buy from a market near my home is pretreated so well, that if I would to just take that piece home and boil it whole with plain water without any flavoring, it would taste kinda sweet without any bad scent. With that said, blanching the right way is even more important in most English speaking regions of the world.

whats the brand of the knifes that you use ?

Oh my god this was one of my favorite foods when I studied in China

Yummy yummy Emma! 🇨🇳🇨🇳🇨🇳🥇🥇🥇

I'm hungry

Hi, I'm interested in the bread. I'm glad yours didn't use lard. Can you share the amount of each if the ingredients of the dough? May i know, why most videos shared on rou jia mo bread uses lard? Can it be substitute to vegetable oil or butter? Thank you

Great tutorial- I’m going to try these- maybe with a pork shoulder-cheaper- but love the roll up buns- game changer- thanks

Emma great video! I live in Xi'an so Rou Jia Mo is easy to get, but I have a place (possibly closed now) that I love to get 热干面 can't get enough when it is open.

My question is the Frozen of Chinese burgers that you can buy in the Chinese store can you put them in an air fryer and have them pop up and also be nice and I have used a camel and put a little grease on on the the sandwich itself is a bun and got it lightly brown but it seemed very Joey so I'm wondering if you could use an air fryer and help really

Her accent is spot on

Hello miss how are you can u tell me how to store in this hamburger how to can u explain

شكرا لك الرجاء ترجمة عربية 🥰🥰❤️

Isn’t it dry if without juice of meat ?

Hamurun Türkçe açıklaması yokmu ne koydu içine çok güzel merak edyrmmm

9:30 you say it doesn't puff up... can you share a recipe for the kind that DOES puff up? I've seen videos in (apparently) China where they have a frozen disk of dough that after grilling is 4x thicker and quite airy. Thanks in advance, Emma!

is there an alternative that will taste nice instead of pork belly?

was it floffy the bread inside

Like Ruby, is Emma Australian also? Also like Ruby a great instructor. Great assets for School of Wok.

Bread making at 8:44

En francais merci

You make me hungry

What is the pitta thing?

Emma or anyone else, I am having issues with the dough. It keeps coming apart. I tried adding water or flour but nothing helps. Can anyone tell me what I am doing wrong? I followed the recipe to the T

Emma amei,so gostaria da receita da massa, ha vc e linda ❤ deliciosa suas receitas parabéns.

Prosxe o proporcje na ciasto ❤

Please do more Chinese recipes

The hamburger looks so good. I want to eat. Thanks for sharing.💜💜👍👍

Hi Emma I’m Chinese and Irish ☘️ I love all your wonderful Cooking 🧑‍🍳 I have a suggestion if u guys can leave the description individually what you use and how much of it that will help thank you !! Have a fantastic day

when you put the meat in to blanch you should start with room temp / cold water, not boiling water. gets more blood and gunk out that way.

The bread 8:38

Hot peppers have only been spread around the world for 500 years. I doubt they would have had hot chilis 2000 years ago. What would they have used instead? Horseradish or wasabi?

What can you do with all that delicious broth?