Mutton Mianxian
A taste of the wild Taiwanese night market! Ginger-scented lamb stamina noodles
Description
A punchy bowl where thinly sliced mutton (lamb) is briefly blanched, placed on thick bonito-flavored mianxian, and eaten with massive shredded ginger and Taiwanese basil.
Restaurants serving Mutton Mianxian
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Red Mianxian
- Mutton(thin slices)
- Ginger
- Jiucengta(Taiwanese Basil)
- Black vinegar
Instructions
- [Authentic Recipe]
- Prepare the regular thick red mianxian soup with a bonito base. Add a bit more soy sauce and Shacha sauce to make a strong flavor that stands up to mutton.
- Put thinly sliced mutton (lamb) in a bowl, massage with a little soy sauce, wine, sesame oil, and potato starch to coat (keeps meat tender and prevents drying out).
- Boil water in a separate pot, blanch the seasoned mutton briefly (dozens of seconds) and remove immediately when color changes.
- Serve piping hot mianxian in a bowl, mounding the boiled mutton on top.
- The key point: top with 'massive shredded ginger' and 'Jiucengta' (Taiwanese basil), and drizzle black vinegar and chili oil.
Learn more Spice, substitutes, tips
Key spices
Ginger and Shacha sauce
Substitutes at Japanese supermarkets
Thinly sliced pork belly, Sweet basil
Pairing
Taiwan Beer
Trivia
[Hardcore] One of the mutton dishes emitting a strong aroma in Taiwanese night markets. In medicinal cooking, 'mutton warms the body', making it a fanatically eaten local food for winter nutrition.
Eating tips & etiquette
[Unique Eating] Wrap the unique mutton aroma in the intense herbal sensation of massive shredded ginger and Taiwanese basil, shoveling it in quickly with the tartness of black vinegar!
Allergen
Wheat, Soy, Sesame