Beef and Lamb Offal Noodles

Beef and Lamb Offal Noodles

　　Beef and Lamb Offal Noodles

　　　Beef and Lamb Offal Noodles only appeared during the Republican era. Hui people, who eat beef and lamb, originally boiled the internal organs of slaughtered cattle and sheep along with chicken or fish in plain water. They would then remove the ingredients, slice them into thin strips or pieces, and keep them warm in the original broth over low heat. When eating, the offal and broth are poured over freshly cooked noodles, topped with coriander, chopped scallions, and roasted dried chili powder. The dish is fragrant and delicious. If you skip the noodles and just have the offal and broth, it’s called “pure offal,” or simply referred to as “beef offal” or “lamb offal.”

　　In recent years, beef and lamb offal noodles have become especially popular. Making lamb offal noodles no longer involves only the internal organs, but also includes lamb meat. Lamb is tender, flavorful, and highly nutritious, especially warming and energizing in winter. Having a bowl of beef or lamb offal noodles in the morning before work or school not only boosts strength but also saves time and effort.