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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:
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.
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