Jiexiu Lamb Paomo

Jiexiu Lamb Paomo

　　Lamb paomo is one of the four most famous local snacks in Jiexiu.

　　The lamb paomo in Jiexiu is made from premium ingredients, with a full range of seasonings, using a unique and meticulous cooking process. The broth is fresh, and the taste is delicious and satisfying, making it “pleasing to the eye and fragrant to the palate,” earning praise from visitors from all over.

　　It is said that when Empress Dowager Cixi was traveling west to Xi'an, she heard that Jiexiu lamb paomo was very famous, so she sent a special envoy to Jiexiu to bring some back for her.

　　The flavor of lamb is sweet without being greasy, warm in nature without being dry, and it can warm the body, dispel cold, nourish qi and blood, and stimulate the appetite and strengthen the spleen. Therefore, eating lamb in winter not only helps ward off the cold but also nourishes the body — truly killing two birds with one stone. Jiexiu has four famous local dishes: lamb paomo, millet flour oil cake, fried noodles with oil tea, and pork fat scallion pulled noodles, among which lamb paomo is the most renowned. The most well-known lamb paomo shops in Jiexiu are “Wang Jian” and “Yi Ba Zhua.” Wang Jian Lamb Paomo and “Yi Ba Zhua” belong to the same school but have certain differences in specific details. Yi Ba Zhua focuses on traditional craftsmanship and is characterized by its clear broth, attracting a steady stream of diners. The lamb used in Yi Ba Zhua Lamb Paomo is mutton weighing no more than thirty pounds, inspected by the epidemic prevention station. The cooking process involves seven steps: selecting bones, smashing bones, soaking bones, washing bones, boiling the broth, selecting meat, and cooking the meat. When cooking the meat, meat is added every 1.5 to 2 hours.