Description
A staple noodle soup in Northern China and Hui diners. 'Cuan' is a cooking technique where paper-thin meat is dropped into boiling broth to cook in seconds. Hand-pulled noodles and meltingly soft, paper-thin mutton are served in a boiling hot, soy-based broth loaded with wood ears and tomatoes.
Restaurants serving Yang Rou Cuan Mian (Quick-Boiled Mutton Noodles)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Paper-thin sliced mutton
- Hand-pulled wheat noodles
- Ripe tomatoes
- Wood ears
- Scallion
- Soy sauce
- Black pepper
Instructions
- [Authentic Recipe]
- (Broth) Heat oil in a pot, fry scallion, ginger, and Sichuan pepper. Toss in chopped tomatoes, wood ears, and shiitake.
- Flood with hot water (or mutton bone broth), seasoning heavily with soy, salt, and black pepper.
- (Noodles) Boil hand-pulled thin noodles in a separate pot and plate.
- [The Secret of Cuan]: Bring the broth pot to a violent, rolling boil on high heat. Dump in 'fresh, paper-thin sliced mutton (shabu-shabu style)'.
- Separate quickly with chopsticks. The exact second the red vanishes (just 5-
- seconds), kill the heat instantly. NEVER let it boil.
- Violently dump this boiling broth and tender mutton over the plated noodles.
- Drizzle with sesame oil and cilantro.
Learn more Spice, substitutes, tips
Key spices
Black pepper aroma、Pure umami extracted instantly from mutton
Substitutes at Japanese supermarkets
(Use JP shabu-shabu lamb and flash-boil in soy broth)
Pairing
Tang Suan (Sweet pickled garlic) / Black vinegar
Trivia
[Trivia] The Chinese character 'Cuan' combines 'Enter' (Ru) and 'Water' (Shui), literally expressing the rapid technique of 'just entering hot water'. Contrasting with slow-boiled Lanzhou ramen, it is a fast-food noodle pushing speed and meat tenderness to the absolute limit.
Eating tips & etiquette
[Unique Eating] Sip the boiling soup, shoving the paper-thin mutton and noodles into your mouth together. Thanks to the 'Cuan' technique, the mutton is unbelievably tender and smooth as silk. Splashing black vinegar halfway sharpens the flavor, ensuring you drink every last drop of soup.
Allergen
Wheat, Mutton, Soybeans, Wheat (Soy sauce)