Description
The absolute symbol of Xi'an. The customer manually tears a hard flatbread into tiny soybean-sized pieces, returns it to the kitchen, and the chef boils it in a premium mutton broth with glass noodles. A rare collaboration between diner and kitchen.
Restaurants serving Yang Rou Pao Mo (Xi'an Mutton Soup with Torn Bread)
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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
- Hard bread
- Mutton bone/meat
- Sliced mutton
- Glass noodles
- Wood ears
- Coriander
- Tang Suan
Instructions
- [Authentic Recipe]
- The diner is handed
- hard flatbreads and painstakingly tears them by hand into 'soybean-sized pieces'.
- Hand the bowl back to the kitchen.
- The kitchen boils a premium cloudy mutton broth brewed for
- hours with spices.
- Ladle broth into a wok. Add sliced mutton, glass noodles, and wood ears.
- Dump the diner's torn bread (Mo) into the wok.
- Boil on high until the bread absorbs the umami to the limit, remaining al dente.
- Garnish with cilantro. Served with sweet pickled garlic.
Learn more Spice, substitutes, tips
Key spices
Intense pure umami of mutton and the wheat sweetness of the boiled bread、煮込まれたパンの小麦の甘み
Substitutes at Japanese supermarkets
Tear hard pita bread finely and boil in lamb broth
Pairing
Bing Feng (Orange soda) / Tang Suan
Trivia
[Trivia] Originated from Silk Road merchants dunking their hard travel bread (Naan) into hot mutton soup. A dish packed with Silk Road romance. A beef version, 'Niu Rou Pao Mo', also exists.
Eating tips & etiquette
[Unique Eating] NEVER stir the bowl with chopsticks. Use a spoon to gently scoop from the 'edges'. The bread has transformed into a chewy, udon-like texture. Biting the accompanying 'Tang Suan' (sweet pickled garlic) resets the lamb fat in your mouth.
Allergen
Wheat, Mutton, Soybeans