China Xi'an morning market: Don’t miss $1 roujiamo! Savory paomo, spicy noodles—small, tasty bites. скачать в хорошем качестве

China Xi'an morning market: Don’t miss $1 roujiamo! Savory paomo, spicy noodles—small, tasty bites.

As an ancient capital, Xi'an has a culinary heritage that carries a thousand years of historical memories, with Yangrou Paomo (Lamb Soup with Crumbled Flatbread) and Rougamo (Spiced Pork in Flatbread) being the most representative. The origin of Yangrou Paomo can be traced back to the Western Zhou Dynasty, when "yanggeng" (lamb soup) was already listed as a ritual delicacy for feudal lords—a reference seen in The Book of Songs: "When friends gather for wine, we slaughter lambs." During the Southern and Northern Dynasties, Mao Xiuzhi was appointed to an official position for presenting lamb soup to the ruler. In the Sui Dynasty's Book of Food, the entry "Xigong Mohu Lamb Soup" revealed the embryonic form of combining noodles with soup. In the prosperous Tang Dynasty, Muslims who settled in Chang'an (ancient Xi'an) integrated the Western Regions' "tuermu" flatbread with lamb soup, gradually shaping Yangrou Paomo into its present form. This dish emphasizes "rich ingredients and mellow flavor": one must break the tuotuo flatbread into soybean-sized pieces, and the chef will "adjust the soup based on the texture of the crumbled flatbread." The final dish features tender meat, rich soup, and chewy, smooth flatbread. In 2008, the production technique of Tongshengxiang (a renowned Xi'an restaurant specializing in Yangrou Paomo) was included in the national intangible cultural heritage list, and there is even a folk rhyme that goes, "When talking about Chang'an, one always remembers the famous lamb soup." 00:00 Food tour begins 00:55 Entrance to the smoky, bustling market 01:06 Glossy, crispy smoky bacon flatbread 02:17 Plump and hearty Ma'er Dumplings 03:33 Crispy beef cake with thousand-layer spiral 05:35 Translucent, sweet osmanthus cake 06:31 Spicy, warming Hu La Tang (spicy soup) 08:36 Golden, fluffy fried dough sticks (youtiao)09:56 Smooth, tender white tofu pudding (doufunao) 10:29 Soft, glutinous sweet persimmon cake 11:45 Crispy fried dough twist with creamy 油茶 (oil tea) 12:50 Pan-fried dumplings with crispy bottom 14:33 Spicy oil-splashed noodles (youpo mian) with fragrant chili 16:14 Glazed, crispy sugar-fried chestnuts 17:06 Crispy-on-the-outside, tender-on-the-inside fried pork cubes (xiaosurou) 18:37 Fragrant stir-fried lamb soup with crumbled flatbread (xiaochao paomo) 19:38 Egg rolls rich in egg aroma 20:31 Wok-fragrant stir-fried noodles 21:54 Charcoal-grilled lamb skewers with smoky aroma 22:55 Evenly thick hand-pressed heluo noodles (bench-made) 23:54 Vegetable-stuffed fried pastries (caihe) with full fillings 25:43 Crispy sesame seed candy covered in sesame 27:19 Freshly wrapped and steamed buns 30:13 Sizzling spicy beef tripe in red oil & spicy lamb trotters with rich flavor 31:24 Lamb soup with crumbled flatbread (paomo) in rich broth 32:28 Aromatic Xinjiang nang bread (flatbread) 33:11 Fragrant stir-fried squid in savory sauce 34:28 Jelly noodles in mellow braised sauce (luzhi liangfen) 35:40 Creamy, aromatic popcorn 37:02 Crispy-on-the-outside, glutinous-on-the-inside fried yuanxiao (glutinous rice balls) 38:34 Fresh beef and mutton with nice texture 39:25 Glistening sugar-coated hawthorns (bingtang hulu) 39:48 Rougamo (flatbread with braised pork) in rich preserved sauce 40:30 Layered crispy beef cake 41:51 Small workshop making fresh hand-made noodles 43:22 Charcoal-slow-grilled skewers 46:30 Sweet and sour crispy fried pork (guobaorou) 48:04 Fresh and juicy (Haomen shellfish feast) 49:36 Chewy air-dried duck necks