Soup · Simmered, torn bread
Yangrou Paomo (Mutton Soup with Torn Bread)
Photo: Danielinblue / Wikimedia Commons · CC BY-SA 3.0
Diners are expected to tear the bread themselves into small, uniform pieces — some consider the size and evenness of the tearing a mark of an experienced customer.
A dense, unleavened flatbread is torn by hand into small pieces, covered with a rich, long-simmered mutton broth along with vermicelli and mutton slices.
Why it's made this way: The dish is a mainstay of Xi'an's Hui Muslim quarter; a popular legend credits Zhao Kuangyin, founder of the Song dynasty, with softening hard bread in mutton broth as a poor soldier.
Roughly what's in it
550kcal
32gprotein
60gcarbs
20gfat
Estimated per typical street-vendor portion — not lab-tested.
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Part of World of Street Food — 3443 dishes from 118 countries.
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Photo credits.