Within Xi’an, Hui and Han alike eat roujiamo, the Chinese hamburger: meat tucked into flatbread that’s been crisped on the grill until it shows tiger skin on one side — shades of orange and black — and a chrysanthemum whorl on the other. The Han make it with long-braised pork, doused with a spoonful of its own broth, and the Hui with beef or lamb, stewed, then salted and dried.
2020 May 11, Ligaya Mishan, “Eating in Xi’an, Where Wheat and Lamb Speak to China’s Varied Palette”, in The New York Times, archived from the original on 11 May 2020