Shuicheng Lamb Rice Noodles

Shuicheng Lamb Rice Noodles

　　Shuicheng Lamb Rice Noodles originated in the early 1980s. In the earlier days, people in Shuicheng rarely ate lamb—sheep were generally used only for folk rituals. The reason people avoided lamb was that they couldn’t stand its strong gamey smell.　

　　　　After the early 1980s, people gradually discovered ways to neutralize the gaminess using cilantro and garlic, and the business of lamb rice noodles began to thrive. A bowl of lamb rice noodles features steaming hot lamb broth, fiery chili oil, tender slices of meat, and is served with rice noodles as white as jade. It’s so satisfying that diners often end up drenched in sweat, yet still craving more.

　　　　Lamb rice noodles help dispel dampness and wind, making them a highly suitable snack for people in Guizhou’s high-altitude and cold regions. For this reason, Liupanshui, located on the Yunnan-Guizhou Plateau, is particularly renowned for its delicious lamb rice noodles.

　　　　The main ingredients of lamb rice noodles are lamb and rice noodles. The preparation method involves blanching the rice noodles three times in boiling water to remove their inherent sourness, then placing them in a porcelain bowl. A thin layer of thinly sliced cooked and pressed lamb is then added on top, and the dish is finished with a drizzle of bright red chili oil, sprinkled with Sichuan peppercorn powder, scallions, garlic sprouts, and cilantro. The dish is steaming hot, aromatic, and incredibly tempting.

　　　　The key to enjoying lamb rice noodles lies in savoring the flavor of the original broth. Generally speaking, locals in Liupanshui prefer to use local black goats. The goats are slaughtered and skinned on the same day and can be put into the pot without washing. When making the lamb broth, fresh lamb is first placed in the pot and simmered over low heat. The resulting broth is clear yet rich, fragrant but not fishy. Flavor profile: The lamb is fully cooked yet remains tender, the rice noodles are snow-white, the broth is rich, bright red, and savory, the spiciness is bold, and the oil is rich but not greasy. This has made it a famous snack across Guizhou Province.