Yang Rou Pao Mo (Crumbled Unleavened Bread Soaked in Mutton Stew) is a local dish that is enjoyed throughout Shaanxi Province but is particularly popular in Xi'an City as a traditional nourishing meal. Not only do the local people enjoy it on a regular basis; it is also often appreciated by visiting celebrities. A highly seasoned mutton gravy in which bread is soaked, Yang Rou Pau Mo smells and tastes great. When the weather is cold, this dish is a sure way to warm you up! Many restaurants in Xi'an serve Yang Rou Pao Mo but among the best known is the Lao Sun Jia, established in 1898 and the Tong Sheng Xiang where they have been serving excellent food for almost a century. Both establishments can be recommended if you wish to try this special dish.
How Yang Rou Pau Mo is served. The custom is both unique and interesting. When you order the meal you will be given a large bowl and a quantity of round, flat unleavened bread (nan bread). The amount of bread depends entirely upon the size of your appetite! You have to break the bread into small pieces so that it can absorb the flavor of the liquid. Be warned, the bread is hard and it will prove something of a test of strength for your fingers but the smaller you break the pieces, the better the result. Once you have prepared your bread, you pass your bowl to the chef who will stir it into a pot of hot mutton soup. After some five to ten minutes he will ladle the soup and bread back into your bowl with a quantity of mutton.
Adding chili paste, caraway and a specially salted sweet garlic enhances the dish. These together act to reduce the greasiness so often associated with mutton.
Yang Rou Pao Mo might not sound as though it could become a favorite with you but if you are seeking to experience something of the local food of the people of western China, this is well worth a try. If you want to taste it at its best, remember to come to Xi'an.
Yang Rou Pao Mo Pictures
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Travelers' Voices on Yang Rou Pao Mo
1.
Apr. 23,2009 20:51 Reply
Ms.Liz(USA) said:
i love this dish! It's a little too oily (even more so for the lamb meat) but once in a while is okay!
Generally it should cost 7-12 RMB, which is about 1-1.5 US dollars. So I think that's really cheap. But then again, it's ethnic food so people who are not use to it might not like it.
2.
Feb. 11,2009 20:04 Reply
Mr.William(china) said:
Yang Rou Pao Mo of Tong Sheng Xiang Restaurant in Xian (Crumbled Unleavened Bread Soaked in Mutton Stew) was listed in the record of China's national intangible cultural heritage in February 2008. Originating in 11th century BC, Yang Rou Pao Mo has evolved from the ancient beef and mutton soup named 'Niu Yang Geng', which used to be served to emperors and court chancellors of the Western Zhou Dynasty (11th century BC to 771 BC). Established more than 80 years ago, the Tong Sheng Xiang Restaurant is now the most famous traditional restaurant where Yang Rou Pao Mo may be savored at its best.
3.
Jan. 14,2009 16:20 Reply
Ms.GEORGEOUS(USA) said:
I agree with Mrs. Chihuo. it isn't as good as it is advertised and it cost a lot. But its a-ok. ;-)
4.
Nov. 25,2008 01:05 Reply
Mrs.Chihuo said:
I once ate Yang Rou Pao Mo in Tong Sheng Xiang. To be frank, it was not so delicious as I thought and it is expensive. I remembered I had one piece of bread. It cost 20 yuan. Some small shops have much authentic Yang Rou Pao Mo. However, Tong Sheng Xiang has better dining environment.
Nov. 27,2008 01:49
Mr.Simple(Singapore) replied:
Yang Rou means lamb. Yang is goat and Rou is meat. So, yang rou = goat's meat. Hah, hah! So interesting the Chinese language is. Also I have tried the beef-style Pao Mo. It looks the same as the Yang Rou Pao Mo. The only difference depends on the meat used. Wanna try again!
Dec. 2,2008 02:08
Mr.Gongli replied:
So huge bowl, have you eaten it up alone?
Jan. 3,2009 02:45
Mr.Dennis(Australia) replied:
Yes, Mr Simple is correct, try the Beef 'Niou Rou Pao Mo'