Rougamo is one of the traditional speciaities of Shaanxi province in China, which can be found all over the streets of Xi'an.

　　肉夾饃是中國陜西省傳統特色食物之一，遍及西安大街小巷。

　　The main difference between the Tongguan Rougamo and other Rougamos lies in the unique method of making the buns. These freshly baked, multi-layered buns are thin and crispy. With each bite, the crumbs fall off, and the taste is rich and mellow. The meat is fatty but not greasy, leaving a lingering aftertaste.

　　潼關肉夾饃與其他肉夾饃的區別主要在於燒餅的不同。這燒餅的製作方法獨特，剛出爐的千層餅皮薄松脆。咬一口，掉渣燙嘴、香味醇厚。肉肥而不膩，回味深長。

　　Today, this "ambassador" that satisfies the "nostalgia" of overseas Chinese and spreads Chinese cuisine culture is gradually taking root on all five continents.

　　如今，這一滿足海外華人“鄉愁”、傳播中華飲食文化的“使者”正逐漸在五大洲紮根。

　　With continuous improvements to the production techniques, the standardization of Rougamo bun dough has become increasingly high. Whether in stores anywhere in the world or when consumers heat them up using ovens or air fryers at home, the Rougamo bun dough can restore its original flavor.

　　隨著不斷改進製作工，肉夾饃餅胚的標準化程度越來越高。在世界上任何一個地方的門店，或者消費者在家用烤箱、空氣炸鍋等進行加熱，肉夾饃餅胚都能夠恢復其風味。

　　Packaged bun dough is distributed through the entire cold chain to consumers across the country and overseas merchants. With our all efforts, now we can taste this typical Chinese folk snack, no matter in the United States, or in Australia.

　　包裝好的餅胚經全程冷鏈發往全國各地消費者以及海外商家手中。在大家共同的努力下，現在我們無論在美國，還是澳大利亞，都能品嘗到這道經典的中國民間小吃。

　　Since 2018, Tongguan has begun exploring the export path for Rougamo. Now, the product has been exported to more than 20 countries and regions on all five continents.

　　從2018年開始，潼關開始探索肉夾饃出海路。現在，産品已經遠銷五大洲20多個國家和地區。

　　The Tongguan Rougamo has grown from a traditional industry to a rural pillar industry with a high level of standardization, branding, and scale, evolving from a local snack to a carrier of Chinese cuisine culture.

　　潼關肉夾饃已經從傳統産業成長為標準化、品牌化、規模化程度較高的鄉村支柱産業，從地方小吃發展成中國特色飲食文化的載體。

　　策劃：賈玉峰

　　統籌：魏偉 王罡 陳艷高振博

　　執行：侯燕妮 蒲茜 許丹娜

　　文案：侯燕妮

　　剪輯：蒲茜

　　字幕：許丹娜

　　鳴謝

　　中共潼關縣委宣傳部