📝 About This Recipe
A crown jewel of Shaanxi cuisine, Yangrou Paomo is a soul-warming ritual of hand-torn unleavened bread soaked in a rich, collagen-heavy mutton broth. This ancient dish from the Silk Road terminal city of Xi'an balances the deep, gamey essence of slow-cooked lamb with bright notes of pickled garlic and spicy chili paste. It is more than a meal; it is an interactive culinary experience that rewards patience with incredible depth of flavor.
🥗 Ingredients
The Broth & Meat
- 2 lbs Lamb shoulder or leg (cut into large chunks)
- 1 lb Lamb bones (marrow bones preferred for richness)
- 3 inches Ginger (smashed)
- 3 pieces Star anise
- 1 Cinnamon stick
- 1 tablespoon Sichuan peppercorns
- 2 pieces Cao Guo (Black Cardamom) (cracked open)
- to taste Salt
The Mo (Unleavened Bread)
- 3 cups All-purpose flour
- 3/4 cup Water (room temperature)
- 1/2 teaspoon Salt
The Assembly & Garnish
- 2 oz Glass noodles (Mung bean) (soaked in warm water)
- 1/2 cup Wood ear mushrooms (rehydrated and sliced)
- 1/2 cup Fresh cilantro (chopped)
- 2 stalks Scallions (finely sliced)
- 8-10 cloves Sweet pickled garlic (Laba garlic) (essential for authenticity)
- 2 tablespoons Xi'an style chili oil (or to taste)
👨🍳 Instructions
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1
Blanch the lamb meat and bones in a large pot of boiling water for 5 minutes to remove impurities. Drain and rinse thoroughly under cold water.
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2
Place the cleaned meat and bones into a large stockpot. Add 12 cups of water, ginger, star anise, cinnamon, Sichuan peppercorns, and black cardamom (place spices in a cheesecloth bag for easy removal later).
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3
Bring to a boil, then reduce to a very low simmer. Cover and cook for 3-4 hours until the lamb is melt-in-your-mouth tender. Season the broth with salt halfway through.
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4
While the broth simmers, make the Mo bread. Mix flour, salt, and water in a bowl. Knead for 10 minutes until you have a very firm, stiff dough. Let it rest for 30 minutes.
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5
Divide the dough into 4-6 equal portions. Roll each into a ball, then flatten into a disk about 1/2 inch thick.
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6
Heat a dry cast-iron skillet over medium-low heat. Cook the disks for about 4-5 minutes per side. The bread should be cooked through but remain pale with just a few light brown spots; it should be dense and slightly hard.
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7
Once the bread is cool enough to handle, perform the traditional 'breaking': tear the bread by hand into tiny, pea-sized pieces. The smaller the pieces, the better they will absorb the soup.
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8
Remove the cooked lamb from the broth and slice into thin pieces. Strain the broth to remove the solids and spices, keeping the liquid simmering hot.
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9
In a smaller pot, take 2 cups of the hot broth and add one portion of the torn bread, a handful of glass noodles, and some wood ear mushrooms.
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10
Boil the mixture for 2-3 minutes. This allows the dense bread to soften and swell with the savory broth.
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11
Pour the mixture into a deep bowl. Arrange several slices of the tender lamb on top.
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12
Garnish generously with cilantro and scallions. Serve immediately with a side of pickled garlic and chili oil.
💡 Chef's Tips
The secret is in the 'breaking'—never cut the bread with a knife; hand-tearing creates craggy edges that soak up the soup perfectly. If you find the dough too hard to knead, let it rest for 15 minutes then try again; it must be a dry dough to maintain texture in the soup. For the clearest broth, do not let the soup boil vigorously; a gentle 'smile' on the surface of the water is ideal. You can substitute beef brisket and beef bones if you prefer, though mutton is the traditional choice for Northwest China.
🍽️ Serving Suggestions
Serve with a side of 'Laba' pickled garlic to cut through the richness of the lamb. A cold dish of smashed cucumbers with vinegar and garlic makes a refreshing contrast. Pair with a strong roasted barley tea or a glass of Bingfeng (Xi'an's famous orange soda). Provide extra chili paste on the side so guests can adjust the heat to their preference.