Sohla Makes an Ancient Chinese Hamburger (Rou Jia Mo from 200 BCE!) | Ancient Recipes With Sohla

Sohla Makes an Ancient Chi­nese Ham­burg­er (Rou Jia Mo from 200 BCE!) | Ancient Recipes With Sohla



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Join Sohla El-Wayl­ly as she takes the food you know and love and traces it back to its ori­gins in Ancient Recipes with Sohla! Watch new episodes every oth­er Sat­ur­day and check out more here:

Fol­low Adam Rich­man as he trav­els the coun­try and tries the most icon­ic and for­got­ten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sun­days at 10/9c on The His­to­ry Channel.

The ham­burg­er as we think of it today orig­i­nat­ed in the US around the turn of the cen­tu­ry — but a dish of meat between slices of bread has been a part of many cul­tures through­out his­to­ry. In this episode, Sohla recre­ates Rou Jia Mo, one of the first ver­sions of a ham­burg­er from Ancient Chi­na in 200 BCE. #Ancien­tRecipes

Recipe for Rou Jia Mo:

What you need for the meat filling:
1kg Pork belly
60g rock sugar
¼ cup Liao­jiu or sherry
Fer­ment­ed soy­bean paste — equiv­a­lent to 5tbsp of soy sauce
10g ginger
20 Sichuan peppercorns
3 pieces star anise
½ tea­spoon ground cinnamon
Hand­ful of shanzha berries
3 small cut pieces of liquorice root
½ tbsp salt

Instruc­tions:
1. Over medi­um heat, add about a table­spoon of oil and melt 60g of sug­ar into the oil until dark brown — about 5 min­utes. Be care­ful not to burn the sugar.
2. Add water to the sug­ar & oil mixture.
3. Add in the pork & all of the oth­er fill­ing ingre­di­ents except the salt. Add enough water to cov­er the pork.
4. Cov­er & let braise for 3 hours.
5. Add salt & let sim­mer for anoth­er 20 minutes.

What you need for the mo:
500g All-pur­pose flour
5g Yeast
25g Oil
220g Water
¼ tsp Salt

Instruc­tions:
6. Com­bine the flour, water, oil & yeast.
7. Knead by hand until dough is con­sis­tent throughout.
8. Cov­er with a warm, damp rag & let rise for 40 minutes.
9. Pre­heat oven to 475 degrees. Add a cast iron pan to the oven as it’s heat­ing up. The cast iron pan should get pip­ing hot.
10. Deflate the dough. Split the dough into 10 balls. Roll the balls into a play-doh snake shape. Roll the snakes flat with a rolling pin.
11. Smear a bit of oil down the mid­dle of the dough. Then fold it in half hot-dog style. Roll it up almost like a cin­na­mon bun. Squish the slight­ly with your palm to flat­ten it. Roll the edges of the dough with a rolling pin until it forms a shal­low bowl.
12. Take the pan out of the oven & put it on the stove on high for 1 minute.
13. Turn the heat to medi­um & add the dough to the pan. Toast on one side for 30 sec­onds. Flip & toast on the oth­er side for anoth­er 30 seconds.
14. Add the pan & dough back into the oven for 2 min­utes to bake.

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Ancient Recipes with Sohla takes the food you know and love and traces it back to its ori­gins. In each episode, Sohla El-Wayl­ly details the sur­pris­ing his­to­ry of some of our favorite dish­es as she attempts to recre­ate the orig­i­nal ver­sion using his­tor­i­cal cook­ing tech­niques and ingre­di­ents. Along the way, Sohla high­lights the dif­fer­ences between the ancient recipe and how we would pre­pare the mod­ern ver­sion today. 

Fol­low Adam Rich­man as he trav­els the coun­try and tries the most icon­ic and for­got­ten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sun­days at 10/9c on The His­to­ry Channel.

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CREDITS

Host
Sohla El-Waylly

Cre­at­ed By
Bri­an Huffman

Exec­u­tive Producers
Sarah Walker
Bri­an Huffman
Jon Erwin

Exec­u­tive Producer
Sohla El-Waylly

Co-Pro­duc­er
John Schlirf

Writer
Jon Erwin

His­to­ri­an — Scripts
Ken Albala

Post-Pro­duc­tion Supervisors
Jon Erwin
John Schlirf

Edi­tor
Craig Brasen

Col­orist
John Schlirf

Mix­er
Tim Wagner

Man­ag­er, Rights & Clearances
Chris Kim

Exec­u­tive Cre­ative Direc­tor, A+E Networks
Tim Nolan

VP, Mar­ket­ing Pro­duc­tion, A+E Networks
Kate Leonard

VP, Brand Cre­ative, History
Matt Neary

Music Cour­tesy of
Extreme Music
A+E Sig­na­ture Tracks

Addi­tion­al Footage & Pho­tos Cour­tesy of
Get­ty Images
Alamy
Pond5
Wikimedia



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