Forty Li Pu Lamb Noodles

Forty Li Pu Lamb Noodles

　　In northern Shaanxi, there’s a folk rhyme that everyone knows: “The women of Mizhi, the men of Suide, the flagstones of Qingjian, the coal of Wayaobao, and the lamb noodles of Forty Li Pu.” This shows just how important lamb noodles are to the locals. A generations-old Xintianyou folk song goes: “The women of Mizhi, the men of Suide — no need to ask, no need to look. The young lad gallops like the wind, and winning a Mizhi bride brings endless joy. Stone lions guard the door so not even a cat can slip through, and every Suide man is better than the last.” Many come to Forty Li Pu in search of love, and sharing a meal is naturally part of getting to know each other. And lamb noodles are the favorite dish of the people in northern Shaanxi. How do we know? Just listen to the words of the Shaanxi writer Jia Pingwa, who described the land and character of Shaanxi people: “Eight hundred li of the Guanzhong Plain, dust flying everywhere; thirty million Shaanxi folks all shouting out Qinqiang opera. Holding a bowl of pulled noodles, their faces light up with joy; without a sprinkle of chili, they grumble and complain.” Shaanxi folks are easily satisfied — just a bowl of noodles is enough to make them happy. That’s why the lamb noodles of Forty Li Pu have become one of the most famous local delicacies in all of northern Shaanxi. Moreover, much like Mengzi rice noodles from Yunnan, Yangfang hotpot mutton from Beijing, or donkey meat from Hejian in Hebei, the name “Suide Forty Li Pu Lamb Noodles” can be found in many places across Shaanxi.

　　There are two ways to enjoy the lamb noodles. The first way is to have the noodles and meat served separately, which you mix yourself. This version is a bit more expensive but tastes the best. The second way: the meat is already served on top of the noodles. The lamb used comes from the tender, fatty mountain sheep of northern Shaanxi — known for their delicious, tender meat, making it the finest kind of lamb. In the past, the sheep were free-range, but due to Shaanxi’s policies of returning farmland to forest, they’re now raised in pens. The meat may be slightly fattier, but the flavor is still excellent. As for the noodles, you can ask the owner for your preferred style — hand-pulled, stretched, or cat-ear-shaped. The noodles are evenly thick, chewy, and full of texture. Tossed together with tender, fall-apart lamb braised with spices like cardamom, cinnamon, Sichuan peppercorn, angelica, galangal, scallions, and dried tangerine peel, the aroma is irresistible and mouthwatering.

　　Suide Forty Li Pu Lamb Noodles can be found in many places. If you’re a fan of noodles, don’t miss out — but be sure to choose an authentic spot. In Xi’an, I’ve seen many restaurants claiming to serve Suide Forty Li Pu Lamb Noodles, but they don’t use as much meat, include other ingredients, and the noodles are quite different from those in Suide.