Yang Rou Dian Juan Zi (羊肉垫卷子), originating from Yongchang County in Gansu Province, is a unique dish that features lamb and rolled noodles. This dish was developed by local herders during the lambing season in winter and spring when grazing limits made it necessary to utilize the meat of young lambs fully. According to local lore, when Lin Zexu was exiled to Xinjiang and passed through Yongchang, the locals treated him to this traditional dish, earning praise from him and elevating its reputation. Over time, Yang Rou Dian Juan Zi became famous throughout the Hexi Corridor and the entire Gansu Province.
Preparation Process
Key Ingredients: The primary ingredients for Yang Rou Dian Juan Zi include tender lamb meat from the unique local sheep of Gansu’s Hexi region, vegetable oil, sesame oil, wheat flour, and seasonings such as scallions, ginger, and garlic.
Preparation Steps:
- Cooking the Lamb: Chop the lamb into small pieces and stir-fry in vegetable oil. Add scallions, garlic slices, and dried chili peppers for flavor, then pour in an appropriate amount of water and braise until the meat is about 80% cooked.
- Preparing the Noodles: Roll out the prepared dough into thin flatbreads, brush with vegetable oil, and roll them into cylindrical shapes. Cut these into one-inch pieces and place them on top of the meat. Continue braising until the noodles are cooked through and the meat is tender.
Texture and Flavor Profile
Yang Rou Dian Juan Zi is renowned for its distinctive texture and flavor. The lamb is tender and not greasy, while the rolled noodles are small yet flavorful, striking a perfect balance between softness and chewiness. The combination of lamb and noodles allows the flavors to meld together during the cooking process, resulting in a dish that is fragrant and mouthwatering. The freshness of the lamb complements the authentic chewiness of the high-quality flour from Hexi, creating a delightful dining experience that leaves a lasting impression.
