Guizhou all over the production of mutton noodles, only Zunyi mutton noodles famous. Zunyi City, the streets and alleys, lamb noodle shop pectinately, the number of diners, second to none. Zunyi mutton flour as early as the middle of the Qing Dynasty on the fame. Anyone who comes to Zunyi and tastes Zunyi mutton noodle 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 raw material of mutton noodles is mutton and rice noodles. The method is: first rice flour in a pot of boiling water three times, to remove the sour flavor of the rice flour itself, served in a porcelain bowl. Then put a thin layer of mutton slices on the rice vermicelli, which is boiled and pressed and cut into slices, and finally pour red chili oil, sprinkle some pepper, garlic, scallions, turnips and so on. It is steaming hot, fragrant and very tempting. The most important thing to eat 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, fresh mutton is first put into the pot, slowly simmered over low heat, mutton soup is clear but not cloudy, fresh but not fishy. In addition to the meat and bones, and then one or two hens, accompanied by a little rock sugar, so that the soup is particularly delicious. Ingredients: 100 grams of rice flour, 25 grams of cooked lamb with skin Seasoning: goat oil, burnt chili noodles, pepper, salt, monosodium glutamate, chili oil, soup, turnip, green onion and other appropriate amount. Production method: cooking. Mutton washed and cut into pieces into a pot over high heat to boil, remove the foam and then switch to a small fire stew, fish out and set up with a heavy weight pressure, cooled for 5 hours and then cut into 3 cm wide, 5 cm long book slice. Rice noodles with cool water to soak through the acidity, put into a pot of boiling water to scald through, with a slotted spoon fished out into the noodle bowl. Spread the slices of mutton on the noodles, ladle in the salted soup, mutton oil, burnt chili powder or chili oil, and then add monosodium glutamate (MSG), peppercorns, turnips, and green onions to complete the dish. Characteristics of flavor: the lamb is cooked through but not rotten, the rice noodles are white, the soup is fresh and red, the spicy flavor is strong, and the oil is not greasy. It is a famous snack in Zunyi area and was awarded the title of "Famous Chinese Snacks" for the second time. Technical points: the thinner the mutton is cut, the better, the chili oil should be bright red, with mutton oil to make. Cooking mutton should be put dry chili, rock sugar, Chenpi, cooking wine, ginger, etc., can not have a fishy flavor.