Guizhou all produce 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, this mutton slices are boiled and pressed and cut into, and finally poured with bright red chili oil, sprinkled with 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 first fresh mutton into the pot, slow stewing 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.

Raw materials: 100 grams of rice flour, 25 grams of cooked lamb with skin

Seasoning: sheep oil, burnt chili pepper, pepper, salt, monosodium glutamate (MSG), chili oil, the original soup, turnip, green onion, and other appropriate amount.

Method of production: 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 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. Lamb slices spread on the noodles, ladle in the salt seasoned broth, mutton oil, add burnt chili powder or chili oil, and then put in monosodium glutamate, pepper, turnip, green onion that is ready.

Flavor characteristics: lamb cooked through but not rotten, rice noodles snow white, soup fresh red, spicy flavor, oil is not greasy. It is a famous snack in Zunyi, and was awarded the title of "Famous Chinese Snacks" for the second time.

Technical tips: cut the lamb as thin as possible, chili oil should be bright red, with sheep's oil to make. Cooking mutton with dried chili, rock sugar, Chenpi, cooking wine, ginger, etc., can not have a fishy flavor.

This is a kind of Guizhou all over and is a household name, everyone knows the flavor of the food, in Guiyang, most of the Huaxi beef powder brand, in Liupanshui is playing a blue family beef powder brand, in fact, is a kind of beef as a bashful rice noodles, but because of its unique flavor, loved by people, in addition to taste, drink a bowl of enticing aroma, fresh flavor of beef soup is also a delicious enjoyment, people have put a lot of beef, and the beef is also a delicious enjoyment. A kind of delicious enjoyment, people are taking it as breakfast, lunch, dinner, leisure food, anytime and anywhere.

Raw materials and seasonings:

1000 grams of fresh yellow beef, rice flour according to the number of people with the amount needed, pickled lotus white, pickled vegetables (made of green vegetables), butter, green onions, pepper, star anise, sannai, grass jelly, sand nuts, sesame leaves, fennel, cinnamon, salt, dry chili peppers, rutabagas, monosodium glutamate (MSG) and other appropriate amount.

Specific production methods:

1, yellow beef washed and cut into chunks under the pot to cook, the pot opened repeatedly beat away the blood foam, with gauze to the appropriate amount of pepper, anise, kanai, grass jelly, sand nuts, incense, fennel, cinnamon, dried chili peppers (the whole) wrapped up with the ginger pieces together into the pot and beef with a small fire, stewed until the beef is basically cooked half cut into 1 cm square size of the meat dices! If there are beef tendons also cut into cubes and then put into another pot to continue to stew until stewed rotten, the other half to be cooled (more than 4 hours) cut into 3 cm wide and 5 cm long slices of meat standby. Refine the butter into butter and serve in a separate container.

2, rice flour, rinsed with water; paste chili noodles, roasted with dried chili pepper crispy slightly battered into noodles (not too crushed); soak sour lotus white, eaten from the kimchi altar and cut into small slices with a small plate as a side dish; sauerkraut, cut into 1.5-2 cm long section; turnip section into a section of about 8 mm;

3, eaten according to the following order of operation: rice flour (generally a bowl of ground beef about) 150 grams -200 grams) into the pot of boiling water, scalded through, fished into the soup bowl, in the rice noodles on the beef slices (25 grams), covered with stewed diced beef (25 grams) or diced beef tendons, put the right amount of pickles, plus a little butter, and finally poured with boiling hot soup, sprinkled with coriander sections can be.

Flavor characteristics: the meat is rotten and tender, the powder is smooth and tough, the broth is clear and strong, hot and spicy.

Making points: the meat should be cut thin, rice noodles must be hot through the heart, to ensure that the soup is clear, it is best not to add soy sauce and oil pepper, paste chili pepper according to the taste of the people put, the original soup should be added to the right amount of salt, taste is not enough to taste according to the taste of the addition.