Taoxiao Lamb Noodles

Taoxiao Lamb Noodles

　　Taoxiao lamb noodles, long renowned, are one of the traditional noodle dishes in Rizhao.

The most famous noodle shops in Taoxiao are those run by the Gao and Huang families. In the late Qing Dynasty, Taoxiao was bustling with merchants and thriving in trade. The Gao and Huang families opened restaurants and created the famous dish “lamb noodles.” Merchants who visited Taoxiao would all try it and invariably praise it highly. The Gao family, led by Gao Changxiang and his three sons, established “Xiji.” The Huang family was operated by brothers Huang Yongzhen and Huang Laoqi, who set up “Tonghuiguan.” Each had its own strengths, but compared to the others, the Gao family’s noodle shop enjoyed a higher reputation, brisk business, and enduring success, with a history of over a hundred years.

Taoxiao lamb noodles have a unique local flavor. The flour is ground into standard “75” flour using a manual stone mill. For every 100 pounds of flour, 0.5 pounds of alkaline powder, 0.5 pounds of salt, and 30 pounds of water are added, mixed evenly, and kneaded by hand—the more times it is kneaded, the whiter and more elastic the dough becomes. Then, the dough is rolled out by hand until the wheat skin is as thin as paper, transparent, and shiny, after which it is cut into four-edged shapes.

The sheep used by the Gao and Huang restaurants were mostly of premium breeds from Mount Wulian, Qiaozishan, and Dengshan, each weighing around 100 pounds. After purchase, they were kept in pens for a period before being slaughtered as needed. The slaughtering process was also very particular: first, the live sheep were bathed and groomed, then butchered to drain the blood, skinned, and cleaned of organs, followed by a thorough rinse with clean water. Then, the meat was slow-cooked in a small-mouthed, large-bellied iron pot until about 80% done, after which the meat pieces were taken out, the bones removed, and the meat sliced thinly for later use.

When cooking the lamb soup, the original broth and sliced meat are placed in a large pot along with seasonings such as soy sauce (1%), garlic (1%), ginger slices (0.3%), and scallions (5%) for marination. When serving, a little sesame oil and vinegar are added, along with coriander or chives for flavoring, and garnished with green vegetables. A good bowl of lamb soup is crystal clear, with distinct soup and meat, fragrant and appetizing, and is very popular with customers. As the saying goes, “Once you’ve eaten Taoxiao lamb noodles, you won’t need to bother with anything else under the sun.”

Taoxiao Town: Gao Family Noodle Shop, Huang Family Noodle Shop