At the table
Use chopsticks for the pieces and a spoon for the broth. Let the soup and meatballs cool, and cut large pieces into smaller bites.
This lamb version contains meat, egg and soy. Soy sauce may contain wheat; starch noodles and binders vary. Ask about ingredients if you have an allergy.
The selected version uses lamb and sheep stock. Beef-bone broth is another preparation. Chili, sometimes fried in sheep fat, may be added at the end; ask for it separately if desired.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Meatballs can contain egg white and starch. Beef bones are one option for the broth, and ground pepper can season the dish.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory seasoned bone broth.
- Chili heat
- Texture
- Soft starch noodles and tender meat pieces.
- How it’s made
- Simmer the fried pieces in broth, then add soaked starch noodles and vegetables.
Meatballs can contain egg white and starch. Beef bones are one option for the broth, and ground pepper can season the dish.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Ningxia.
Ask if they have it first
请问你们有烩小吃吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Fried first, then simmered
This account describes a tradition or story, rather than an established historical fact.
Hui xiaochi brings fried meatballs and jiaban together in broth. Jiaban sandwiches minced meat between thin egg sheets before frying. Simmering softens the fried surfaces and brings their flavor into the soup. Ningxia versions may add starch noodles, wood-ear mushrooms, tofu and greens; the meat, broth and additions vary.