Heyang Heichi Mutton Stew Pancake

Heyang Heichi Mutton Stew Pancake

　　Heyang Heichi Mutton Stew Pancake: The mutton stew pancake from Heichi Town in Heyang is said to have been introduced by the Mongolian people during the Yuan Dynasty and preserved through the ages. Known for its rich oiliness, delicious taste, low price, and great value, it is hailed as one of the Four Famous Local Dishes of the Guanzhong region. A popular saying from the past goes, “I’d rather have a plate of stew pancake than a whole banquet,” which shows just how beloved it is. The preparation of Heichi mutton stew pancake is very meticulous. To cook the mutton, ten essential seasonings are used: star anise, cinnamon, long pepper, galangal, pepper, fennel, coarse salt, cardamom, cloves, and others. Getting the heat just right is also crucial. The flatbread is made with kneaded dough using hot water, mixed with fine salt and alkaline water, then rolled into circles about one foot in diameter before being cooked on a griddle until crisp and golden but not burnt. Though thin, the bread is chewy. It is then folded and cut into uniform strips about three inches long with a sharp knife and set aside. When serving, it is not cooked all together in a large pot. Instead, it is usually prepared in smaller portions using a wok or small iron pot—typically one or two plates at a time. The strips are cooked in the original mutton broth, then seasoned with mutton fat chili oil and scallions, and served on a flat plate. The dish is bright red, richly oily, and incredibly appetizing. According to local custom in Heyang, after the beginning of spring, when all things come back to life, eating mutton is believed to trigger the recurrence of old illnesses. Also, since ewes are often pregnant around this time, slaughtering them is avoided. As a result, clear broth mutton and mutton stew pancakes disappear from the market after the Start of Spring and only reappear after the sixth lunar month. By then, the sheep are fattier and the broth richer—perfect for a truly satisfying meal. Nowadays, with market development, you can enjoy the delicious Heichi mutton stew pancake all year round. During the late Qing Dynasty and early Republican period, Heichi Town, located along a key north-south trade route, had six or seven shops selling mutton stew pancakes. Among them, the most famous was run by Wang Youwa, a disciple trained by the master Peng Yue’er.