Fat Lamb Noodles

Fat Lamb Noodles

　　Fat Lamb Noodles

　　　Fat Lamb Noodles are famous for their bright red meat color and delicious slices of white-cooked lamb. The raw lamb is first deodorized, then placed whole in a pot with yellow wine, ginger, scallions, and other seasonings and brought to a boil. Water is added and the mixture is brought to a boil over high heat, then simmered over low heat. A small amount of Sichuan peppercorn or five-spice powder, star anise, cinnamon, and pickled vegetables are added, and the lamb is cooked until it can be pierced with chopsticks. It is then sliced into thin pieces and served with soy sauce or sweet bean paste. The meat is tender, the sauce rich, with a slight sweetness, and is neither fishy nor greasy. The original lamb broth is used as the noodle soup base, and each bowl is served with an extra portion of lamb. It was once a favorite breakfast dish for some elderly tea drinkers in Nanxiang Town.