Dunhuang Zage

Dunhuang Zage

　　Beef zage is a traditional breakfast dish among the Muslim communities in Northwest China. The preparation of beef and mutton zage can be traced back to the Ming Dynasty, with records found in Xu Xiake’s Travel Diaries mentioning Muslim cooks making zage. The people of Hezhou prepare zage with great finesse, giving it a distinctive flavor that has earned widespread praise. Only ingredients from cattle slaughtered on the same day—such as the head, hooves, belly, heart, and lungs—are selected, as those left overnight are harder to clean thoroughly. Cleaning the zage requires running water, and after going through strict processes such as scorching, scraping, blanching, rinsing, and washing, it is then boiled over high heat for about 20 minutes. The broth is completely poured out, then hot water is added along with seasonings, and the mixture is simmered over low heat. Common seasonings include amomum tsao-ko, black (or white) pepper, salt, Sichuan peppercorns, and a small amount of ginger slices. When the cooking reaches the point where tendons and bones naturally separate from the meat, the meat becomes tender. The zage is then removed from the pot and placed on a cutting board. Beef tallow and monosodium glutamate are added to the broth, and it is ready to serve. Each bowl is topped with several slices of zage and poured over with the zage broth. Some serve it with twisted dough sticks (ma hua), while others pair it with guokui (a type of flatbread). It is an affordable and incredibly delicious dish. (Dunhuang)