Lanzhou Pita Soaked in Lamb Soup

Lanzhou Pita Soaked in Lamb Soup

　　The lamb pita soaked in soup from Lanzhou is very different from that in Xi'an. In Lanzhou, the dish consists of large slices of boiled lamb, topped with vermicelli, garlic sprouts, and cilantro, and then poured over with lamb broth—keeping the flavors pure and natural. The bread also differs: Xi'an uses an unleavened (non-fermented) flatbread, whereas Lanzhou uses a local leavened bread that preserves the original aroma of the flour and tastes delicious even without any seasonings. The preparation method is different too. In Xi'an, you have to break the pita into pieces yourself and then cook it again in the soup, but in Lanzhou, all you need to do is enjoy the ready-made soup and meat. You’re served a large piece of bread and can do whatever you like with it. You can tear it up and toss it directly into the soup to savor the flavor of lamb broth-soaked pita. Or you can take a sip of the soup, a bite of the bread, then chew on chunks of lamb slowly, slurp some vermicelli, and take big bites of both the bread and the meat—the experience is simply indescribable.

There's no clear better or worse between Xi'an’s and Lanzhou’s pita soaked in soup. The former is more delicate in style, while the latter is heartier and more rugged. When you're in the northwest, you’re free to explore and indulge however you like.