Badong Mutton Noodles

Badong Mutton Noodles

　　Badong Mutton Noodles are distinctive for their tender meat, spicy broth, delicious flavor, lack of gaminess or greasiness, and meticulous preparation. Historically, the Zuiyue Lou Noodle Shop and Huang Kaitai’s mutton noodles enjoyed great renown across Sichuan, Hubei, and Hunan.

　　These noodles are made from locally sourced goat meat. As recorded in the "Badong County Annals," “goat meat as dried meat is as delicious as venison.” The preparation method is as follows: the goat meat is deboned, cleaned, and sliced into thin pieces about the thickness of a copper coin, then boiled in a pot until 80% cooked, turning a pale white, after which it is removed. Next, an appropriate amount of dried red chili flakes (not chili powder), minced ginger, minced garlic, Sichuan peppercorns, and broad bean paste are added. Equal parts lard, goat fat, and sesame oil are melted together to make red oil, into which the 80% cooked mutton slices are added and simmered, then kept warm over low heat. Separately, goat bones are simmered with spices such as star anise, cinnamon, fennel, and dried tangerine peel to make a broth, which is kept warm on the stove. When a customer orders, alkaline wheat noodles are boiled, drained, and placed in a bowl. They are served with the mutton broth and mutton topping, garnished with a bit of coriander to complete the dish.

　　The dish features a mix of red, white, and green colors. Not only is it appealing in color, aroma, and taste, stimulating the appetite, but it also has the health benefit of nourishing yin and tonifying the kidneys.