Lamb Noodles

Lamb Noodles

　　Lamb Noodles is an authentic local noodle dish in our county.

　　Our county is a hilly area with beautiful mountains and clear waters. Local farmers are skilled at raising goats, especially those from the Taifu and Wenjia areas, which are plump and sturdy. In the early 30s of the Republic of China, a local man named Zhou Meicun opened a “Meicun Lamb Noodles Shop” north of the Old River Street in the county town (then called Lower River Street). Diners at the time all said after trying it, “The sour and spicy noodles of Tongren (in Guizhou Province) and the lamb noodles of Linli are truly authentic.” The shop quickly gained fame.

　　The noodles of Lamb Noodles are handmade with high standards—using fresh flour, rolled and cut on the spot to ensure they are soft and elastic. The lamb topping is first washed and cut into large chunks, then boiled in a pot with spices such as star anise, cinnamon, dried tangerine peel, and licorice until 70% cooked. It is then taken out, sliced evenly, and returned to the pot to be stir-fried with chili oil, soy sauce, salt, and MSG. Finally, it is simmered with the original broth in an earthenware pot for 20 minutes before serving.

　　Rich in nutrition, Lamb Noodles combines fragrant, savory, spicy, and numbing flavors, leaving a memorable aftertaste for those who try it.