Lamb Noodle Soup

Lamb Noodle Soup

　　Lamb Noodle Soup is a traditional snack in Dunhuang. It uses locally raised, plump and well-fed castrated sheep. The sheep is slaughtered, cleaned, and cut into large chunks before being placed in a pot of water. When nearly cooked, the blood foam is removed, a small amount of refined salt is added, and once the meat is done, it is taken out and the bones are removed. The bones are then returned to the pot and simmered over low heat to make the broth. To serve, the bone broth is diluted with water, an appropriate amount of ginger, pepper, Sichuan peppercorn, cinnamon, nutmeg, chili peppers, refined salt, radish slices, garlic, and other spices are added and brought to a boil. Then, the cooked meat is sliced thinly and served with cubed cold noodles in a bowl, topped with the boiling broth. It is sprinkled with chopped cilantro, chives, scallions, and chili flakes. The dish presents a colorful mix of red, yellow, green, and white, with an inviting aroma. It tastes spicy, refreshing, rich yet not greasy, and has nourishing, warming, and cold-dispelling effects. (Dunhuang)