Basic Introduction of Zunyi Mutton Meat Noodle

Zunyi Mutton Meat Noodle has been famous since the middle of the Qing Dynasty. Anyone who comes to Zunyi and tastes Zunyi mutton noodles will praise it. Zunyi people especially love to eat mutton noodles. Especially in winter, eating a bowl of hot mutton noodles warms the body. Go to the restaurant to eat very enthusiastic. There is a local custom: every winter solstice this day, the whole city, young and old to eat a bowl of mutton noodles. Said this day to eat mutton powder, the whole winter is not cold.

The main ingredients of lamb noodles are lamb and rice noodles (also called "rice noodles"). The practice is: first pure lamb, first rice noodles in a pot of boiling water three times, to remove the sour flavor of the rice noodles themselves, served in a porcelain bowl. Then put a thin layer of mutton slices on the rice noodles, which are pressed and cut into slices after boiling, pour red chili oil, and sprinkle some pepper, garlic, scallions, and turnips. Finally, pure lamb broth is added. The mutton noodles made in this way are steaming hot, fragrant and very tempting.

The most important thing about eating mutton noodles is to eat the original soup flavor. Generally speaking, Zunyi residents like to choose Sinan County around the production of short-footed goats, because this area of goat meat is tender, less fishy flavor. The goat is slaughtered and skinned on the same day, and can be put into the pot without washing. When simmering mutton soup, first fresh mutton into the pot, slow simmering over low heat, mutton soup is clear but not cloudy, fresh but not fishy. In addition to removing the meat and bones, and then use one or two hens, accompanied by a little rock sugar, so that the soup is particularly delicious.