[2] The meat is most commonly pork, stewed for hours in a soup containing over 20 spices and seasonings.

For example, in Muslim areas in Xi'an, the meat is usually beef (seasoned with cumin and pepper), and in Gansu Province it is often lamb.

An authentic baijimo is made from a wheat flour dough with yeast and then baked in a clay oven, but now in many parts of China, baijimo is made in a frying pan,[2] giving a taste that diverges significantly from the clay oven-baked version.

Roujiamo is considered the Chinese equivalent to the Western hamburger and meat sandwiches.

[4] However, since people have been stuffing meat inside bread all across the world for centuries, it is unknown where it was done first.