GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Dali and Pucheng broth styles emphasize Sichuan peppercorns, while Chengcheng style emphasizes fennel. A crescent flatbread can be served separately or filled with lamb; chili oil is optional.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
The clear lamb broth is aromatic and savory; chili oil can be added at the table.
- Chili heat
- Texture
- Tender cooked lamb is served in clear broth. Crescent flatbread is a separate accompaniment in some servings.
- How it’s made
- Blanch lamb and lamb bones, then cook them together with aromatic spices to make a clear broth. Slice the cooked lamb into a bowl with the broth and coriander. Crescent flatbread and chili oil may be served alongside.
Dali and Pucheng broth styles emphasize Sichuan peppercorns, while Chengcheng style emphasizes fennel. A crescent flatbread can be served separately or filled with lamb; chili oil is optional.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shaanxi.
About this regional connection
Shaanxi: Opened Xi’an Learning Platform page associates the dish with Dali, Pucheng and Chengcheng in Shaanxi’s Weinan area; distinct from Xi’an paomo.
Ask if they have it first
请问你们有水盆羊肉吗？
Do you have this item?