Yang Rou Pao Mo is a type of mutton stew. Some People believe there are two things that you must do when you visit Xi`an: one thing is visiting the terra cotta warriors and another is to taste Yang Rou Pao Mo. It has become very popular as a dish for entertaining foreign visitors. In 1983, the dish was moved from the restaurant to the national banquet, and in 1993, Chinese traditional painting master Huang Zhou wrote an inscription mainly describes its appetizing taste. Because of this the Yang Rou Pao Mo becomes more and more famous. If you come here to taste it first, you do not eat too much because it is very filling.
Raw materials:
Fresh mutton 750g, flour 350g, yeast powder, agalic, yellow daylily, rice noodle, scallion, ginger, pepper, aniseed, caraway, chilli sauce, refined salt, monosodium glutamate.
How to make Yang rou pao mo:
1. Put agalic, yellow daylily and rice noodles into a laver, dip into cold water for half an hour.
Qishan noodles with mashed meat originated In Qishan County, hence the name Qishan noodles. Qishan noodles have a long history and they are famous snacks in xi'an. They became well-known as early as the Qing Dynasty. The noodles must be hand-made of good wheat flour. The Ingredients in them Include pork shreds, day lily, egg, wood fungus, and bean curd which are flavored with a variety of spices. The noodles must be made from light purified flour. They are thin, pliable, smooth, hot, watery, greasy, sour, spicy and savory. Qishan noodles with High carbohydrate, high saturated fatty acid, and high nutritive value.