Roujiamo (肉夹馍) is one of China’s most beloved street foods — often called the original Chinese hamburger — and the Tongguan style from Shaanxi province is considered the gold standard. Tender, deeply spiced braised beef chuck is minced fine and stuffed into a warm, crispy flatbread with fresh peppers and scallions for a sandwich that is bold, aromatic, and completely addictive. This Instant Pot version makes the whole process weeknight-friendly without sacrificing any of the flavor that makes this dish so iconic. Visit www.BeefItsWhatsForDinner.com for more beef recipe inspiration.
Why You’ll Love This Recipe
The Instant Pot Does the Heavy Lifting Traditional Tongguan Roujiamo is made with beef that braises for hours in a pot of fragrant spices until it’s tender enough to mince by hand. The Instant Pot compresses that process dramatically — just 10 minutes on high pressure produces beef chuck that is fully tender, deeply flavored, and ready to mince. The key is venting immediately when the timer goes off rather than allowing a natural pressure release, which keeps the beef at the perfect texture — tender and moist rather than falling apart and mushy. Use an instant-read thermometer to confirm the beef has reached a safe internal temperature of 145°F before serving.
A Spice Blend That Defines the Dish The braising liquid here is built around the classic Chinese five-spice aromatics that give Roujiamo its signature flavor: cinnamon, star anise, bay leaves, and Sichuan peppercorn, deepened with ginger, scallion, rock sugar, and Shaoxing wine. Each spice plays a specific role — cinnamon adds warmth, star anise brings a deep anise sweetness, Sichuan peppercorn contributes a floral numbness, and the rock sugar balances everything with a clean, rounded sweetness that caramelizes slightly into the braising liquid. Together they produce a broth that smells like the best street market you’ve ever walked through.
The Mincing Technique Is Everything What separates Roujiamo from a standard pulled beef sandwich is the way the meat is prepared after braising. Rather than shredding or slicing, the beef is minced — chopped finely by knife until it becomes a loose, slightly chunky mixture that packs into the flatbread and distributes evenly in every bite. Fresh green bell pepper and scallion are chopped and mixed through at the end, adding brightness, crunch, and freshness that cuts through the richness of the spiced beef. The ratio of beef to fresh aromatics is something you can adjust to your own preference — more pepper for freshness, more scallion for sharpness.
Key Ingredients
Beef Chuck Roast (3 lbs) — The ideal cut for this preparation. Chuck has enough intramuscular fat and collagen to stay juicy and flavorful through the pressure cooking process while becoming tender enough to mince cleanly. Beef brisket is an excellent alternative if chuck isn’t available — it produces a slightly leaner result with a similarly deep flavor. Source Choice or higher grade beef for the best result.
Shaoxing Wine (¼ cup) — Added during the initial sauté stage to deglaze the pot and begin building flavor before the pressure cook. It also helps remove any residual gaminess from the beef during the blanching stage. Don’t substitute with regular white wine — the fermented, slightly sweet profile of Shaoxing is specific to this dish.
Rock Sugar (4 small pieces) — Dissolves into the braising liquid and adds a clean sweetness that rounds out the deep savory and spiced flavors. Rock sugar produces a more refined sweetness than regular granulated sugar and contributes a subtle gloss to the finished beef.
Chinese Five-Spice Aromatics — Half a cinnamon stick, one star anise, two bay leaves, and one tablespoon of Sichuan peppercorn form the spice base of the braise. These are the defining flavors of Tongguan-style Roujiamo and are not interchangeable with five-spice powder, which has a different balance and intensity.
Flatbread — For the bread, you have two options: store-bought Chinese flatbread (荷叶饼 or 手抓饼), available at most Asian grocery stores in the freezer section — just follow the package instructions to pan-fry until golden and crispy. Or check out my homemade flatbread recipe [link] for a from-scratch version that takes the sandwich to the next level.
Key Steps
Blanch the beef first to build a clean broth. Place the beef chuck in the Instant Pot with the Shaoxing wine, six slices of ginger, and enough water to cover. Set to sauté mode and bring to a simmer. As the liquid heats, impurities will rise to the surface as a grey foam — skim these off thoroughly with a spoon and discard the ginger slices. This step produces a cleaner, clearer braising liquid that tastes noticeably more refined than skipping it.
Build the spiced broth in the same liquid. After blanching and skimming, add the fresh six slices of ginger, handful of scallion, cinnamon stick, star anise, bay leaves, Sichuan peppercorn, and rock sugar directly to the same braising liquid. Mix well to dissolve the sugar before sealing the lid.
Vent immediately when the timer goes off. Ten minutes on manual high pressure is the cooking time, but how you end the cook matters just as much. Quick-release the pressure immediately when the timer sounds rather than allowing a natural release. Natural release continues cooking the beef in residual heat and steam, which can push the texture past tender into mushy. Immediate venting stops the cooking at the right moment.
Mince, don’t shred. Once the beef is cool enough to handle, use a sharp knife to mince it on a cutting board — chop repeatedly until the beef breaks down into a loose, fine mixture. This takes about two minutes of chopping and produces the characteristic texture of authentic Roujiamo. Mix in the chopped green bell pepper and fresh scallion after mincing so they stay bright and crisp rather than wilting into the warm beef.
Expert Tips
Before pressure cooking, pat the beef chuck dry with paper towels after the blanching stage for better browning if you choose to sear it briefly on sauté mode. A quick 2-minute sear on each side before the spiced broth goes in adds an additional layer of flavor through the Maillard reaction — it’s an optional step but worth doing if you have an extra five minutes.
Reserve a few tablespoons of the braising liquid after cooking and drizzle it over the minced beef mixture before stuffing the flatbread. The concentrated spiced broth keeps the beef moist and adds an extra hit of flavor that makes the finished sandwich noticeably juicier.
Don’t overstuff the flatbread. Roujiamo is best when the beef is packed in firmly but the bread can still close around it — a generous but manageable portion lets you taste the bread and the beef together rather than just the filling.
How to Serve
Warm the flatbread according to package instructions or your homemade recipe — it should be golden and slightly crispy on the outside before the beef goes in. Spoon a generous portion of the minced beef mixture into the center of the flatbread, press gently, and fold or close. Serve immediately while the bread is still warm and the beef is fragrant. A simple side of sliced cucumbers dressed lightly with rice vinegar or a small bowl of the reserved braising broth for dipping makes this a complete, satisfying meal. For a more colorful plate, add a side of steamed bok choy or stir-fried seasonal vegetables.
Storage & Reheating
The minced beef filling stores exceptionally well — keep it in an airtight container in the refrigerator for up to four days or freeze for up to one month. The braising liquid can also be frozen and used as a base for a second batch or as a noodle soup broth. Reheat the beef in a pan over medium heat with a splash of the reserved braising liquid to restore moisture. Prepare the flatbread fresh each time for the best texture — flatbread that has been stored loses its crispiness but can be revived in a dry pan for 2 minutes per side.
Variations
For extra heat, add a tablespoon of doubanjiang (spicy fermented bean paste) to the braising liquid alongside the other spices — it adds a deep, fermented heat that works beautifully with the five-spice aromatics. For a lighter version, substitute a portion of the beef chuck with beef brisket, which is naturally leaner. For a more aromatic filling, add a handful of fresh cilantro to the minced beef mixture alongside the scallion and bell pepper — it’s a common addition in Northern Chinese street food versions.
Chinese Hamburger (Roujiamo)
Beef chuck roast pressure-cooked in a Shaoxing wine and five-spice broth until tender, minced with fresh peppers and scallion, and served in warm crispy flatbread — a modern take on the classic Tongguan Roujiamo street food sandwich.
Ingredient
For the Beef Braise — Stage 1 (Blanch):
For the Beef Braise — Stage 2 (Spiced Broth):
For the Filling & Serving:
Instructions
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Place the beef chuck roast in the Instant Pot with the Shaoxing wine, 6 slices of ginger, and enough water to cover. Set to sauté mode and bring to a simmer. Skim off any grey foam and impurities that rise to the surface. Remove and discard the ginger slices.
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To the same liquid, add the fresh 6 slices of ginger, scallions, cinnamon stick, star anise, bay leaves, Sichuan peppercorn, and rock sugar. Mix well until the sugar begins to dissolve.
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Seal the Instant Pot lid and set to manual high pressure for 10 minutes.
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When the timer goes off, immediately quick-release the pressure valve. Do not allow a natural release. Remove the beef and check that it has reached an internal temperature of 145°F using an instant-read thermometer.
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Set the beef aside and allow it to cool slightly. Reserve a few tablespoons of the braising liquid.
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Once cool enough to handle, mince the beef finely on a cutting board using a sharp knife — chop repeatedly until it becomes a loose, fine mixture. Add the chopped green bell pepper and fresh scallion and mix through. Drizzle the reserved braising liquid over the mixture to keep it moist.
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Prepare the flatbread according to package instructions or my homemade recipe — dry pan-fry until brown and crispy on both sides.
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Stuff the warm flatbread generously with the minced beef mixture. Serve immediately.
