Shaanxi Yang Rou Pao Mo
Yangrou Paomo (Pita Bread Soaked in Mutton Soup) is the most celebrated traditional snack in Xi'an, Shaanxi. At its heart are rich, hearty mutton broth and hand-torn flatbread. Diners tear the bread into small pieces and soak them in the hot broth, allowing the soup to seep into every morsel. The fragrant bread and savory soup create a rich, satisfying taste, making it an icon of Xi'an's food culture.
食材清单
- Lamb bones 1 kg
- Mutton 500 g
- Tuotuo bread 2 pcs
- Glass noodles 50 g
- Wood ear fungus 20 g
- Day lily 20 g
- Glass noodles 50 g
- Ginger 30 g
- Green onions 2 stalk
- cilantro to taste
- candied garlic to taste
- chili sauce to taste
- salt to taste
制作步骤
- Blanch the mutton bones and mutton in cold water to remove the blood foam
- Replace the water with fresh water, add ginger and green onions, bring to a boil over high heat, then turn to low heat and simmer for 3 hours.
- Break the fufu into pieces the size of soybeans and put them into a bowl
- Soak vermicelli, fungus, and day lily in advance
- Put the broken buns into a bowl, add vermicelli, fungus, and day lily
- Pour in the hot mutton soup and sprinkle in the mutton slices
- Serve with sugared garlic, chili sauce and coriander
文化小知识
Mutton steamed bun originated from the 'ox and sheep soup' in the Western Zhou Dynasty and has a history of more than 3,000 years. It is the most representative delicacy in Xi'an, and together with Roujiamo and Liangpi, it is known as the "Three Wonders of Xi'an". Old Xi'an people pay great attention to the process of 'breaking the steamed buns' when eating steamed buns, and believe that the steamed buns broken by hand have the best taste.