Shaanxi Pita Bread In Mutton Soup
Pao mo is the signature dish of Xi an. Diners tear flatbread into small pieces by hand, which are then cooked in a rich, aromatic lamb broth with tender braised lamb and glass noodles.
食材清单
- Unleavened flatbread 2 pcs
- Mutton 300 g
- Minced garlic to taste
- Coriander to taste
- Light soy sauce 2 tbsp
- Vinegar 1 tbsp
- Chili oil 1 tbsp
制作步骤
- 1. Wash and process beef and mutton
- 2. Add water to the pot and bring to a boil, add mutton soaked buns, blanch them and then drain them in cold water
- 3. Drain the mutton steamed buns and put them into a large bowl
- 4. Add minced garlic, coriander and other garnishes and seasonings
- 5. Add soy sauce, salt, sugar and other seasonings and mix well
- 6. Plate and serve
文化小知识
Pao mo is the most famous dish of Xi an and arguably the most iconic dish of Shaanxi province. It has a history of over 3,000 years, with origins in the Zhou dynasty. The ritual of tearing the flatbread by hand is an essential part of the experience — it is said that the irregular, hand-torn pieces absorb the broth better than machine-cut pieces. The dish reflects the nomadic heritage of the ancient peoples of the Guanzhong region, combining wheat bread with lamb in a hearty soup. Xi an has countless pao mo shops, and the dish is a point of pride for locals. In traditional pao mo restaurants, the tearing process is a social activity, and the quality of the tear is said to reflect the diner character.