Zunyi Lamb Noodles

Zunyi Lamb Noodles

　　Lamb Noodles

　　Zunyi lamb noodles have been famous since the mid-Qing Dynasty. Anyone who has tasted Zunyi lamb noodles in Zunyi can't help but praise them. The people of Zunyi are especially fond of eating lamb noodles. Especially in winter, having a steaming bowl of lamb noodles warms you up from head to toe. People are very enthusiastic about dining out at restaurants. There's a local custom: on the day of the Winter Solstice, everyone in the city, young and old, eats a bowl of lamb noodles. It’s said that eating lamb noodles on this day keeps you warm all winter.

　　The main ingredients of lamb noodles are lamb and rice noodles. The method is as follows: first, blanch the rice noodles in boiling water three times to remove their inherent sourness, then place them in a ceramic bowl. Next, spread a thin layer of thinly sliced lamb on top of the noodles. This lamb is boiled, pressed, and then sliced. Finally, pour on bright red chili oil and sprinkle with some Sichuan pepper powder, scallions, garlic sprouts, and coriander. The dish is steaming hot, fragrant, and very appetizing.

　　The most important aspect of eating lamb noodles is savoring the flavor of the original broth. Generally speaking, residents of Zunyi prefer to use short-legged goats from the Sinan County area because the meat from these goats is tender and has little gaminess. 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, savory yet not fishy. In addition to the meat and bones, one or two hens are also added, along with a small amount of rock sugar, which makes the broth especially delicious.