The meat used in Roujiamo is bacon meat, which is a kind of pork cooked in a large pot. It is required that there is a thick layer of grease on the broth when cooking, so as to keep warm and retain fragrance. Due to the large amount of grease, After cooling, the fat is as white as wax, and the lean meat is also soaked in wax, so it is called bacon meat; this meat is similar to sauce meat, but it is crisper than ordinary sauce meat, and the taste is fresh and long.