tag:blogger.com,1999:blog-2448823027041288016.post6757459799072144500..comments2024-02-15T08:19:41.129+00:00Comments on SALAD DAYS, OFFAL NIGHTS: Torn bread & lamb soup (yang rou pao mo - 羊肉泡饃)Anonymoushttp://www.blogger.com/profile/16992044165369788749noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-2448823027041288016.post-5810190947439120282012-02-28T12:32:30.519+00:002012-02-28T12:32:30.519+00:00Thanks for that - really interesting. I'll bea...Thanks for that - really interesting. I'll bear in mind the tomatoes and kale thing if I make this again. I did have a bash at Da pan ji yeah, was pretty good....Anonymoushttps://www.blogger.com/profile/16992044165369788749noreply@blogger.comtag:blogger.com,1999:blog-2448823027041288016.post-1401620647947202802012-02-27T14:33:05.815+00:002012-02-27T14:33:05.815+00:00In China (where I live), you can really only find ...In China (where I live), you can really only find yang rou pao mo in the xinjiang restaurants. I've never seen it in Xi'an, actually. The "bread" that they put in the soup isn't actually bread, but they use the dough they use for the noodles (mian). They roll it out really thin and fry it. Most places also put tomatoes and kale or other kinds of leafy greens in it. And...you want flavor? I know this goes against western health standards...but add some MSG. Proven to increase "tastiness." Mmm...this makes me want some yang rou pao mo now. If only it weren't 10:30 at night...<br /><br />And I saw you mention da pan ji. Good, but you should try and look for a good da pan yang rou recipe. The same basic principle, but they flavors they incorporate are slightly different. SOOOOO good.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2448823027041288016.post-29056415659485283712011-09-20T23:58:48.924+01:002011-09-20T23:58:48.924+01:00I am not sure Oliver. This Yang Rou Pao Mo origina...I am not sure Oliver. This Yang Rou Pao Mo originated from the Shaanxi Province (Xian is the Capital). It's quite famous snack has spread to many other areas in China, I reckon this can be found in Xinjiang too.Sunflowerhttps://www.blogger.com/profile/09249656998055039839noreply@blogger.comtag:blogger.com,1999:blog-2448823027041288016.post-40093145157839353112011-09-20T10:30:54.585+01:002011-09-20T10:30:54.585+01:00Thanks for the comments. I think this would be ver...Thanks for the comments. I think this would be very nice with chicken, or pork ribs/hock (although less traditional?). Maybe I need to put some extra bones in, I can probably get them in the Turkish shop.<br /><br />Sunflower, is this eaten in Xinjiang region?<br />Thanks.Anonymoushttps://www.blogger.com/profile/16992044165369788749noreply@blogger.comtag:blogger.com,1999:blog-2448823027041288016.post-4738717647640954222011-09-19T21:04:22.217+01:002011-09-19T21:04:22.217+01:00Well done! For more flavour I think you need some ...Well done! For more flavour I think you need some more meat. Did you skim the scum when it started to form during the first 20 - 30 minutes. <br /><br />Greedy Fork, yes you can use chicken stock if you wish but lamb is traditional.Sunflowerhttps://www.blogger.com/profile/09249656998055039839noreply@blogger.comtag:blogger.com,1999:blog-2448823027041288016.post-49713578101655965652011-09-19T20:11:09.570+01:002011-09-19T20:11:09.570+01:00I've got some chicken carcasses sitting in the...I've got some chicken carcasses sitting in the freezer, do you think I could do a similar thing using chicken stock?The Greedy Forkhttp://thegreedyfork.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-2448823027041288016.post-44500217619161612262011-09-19T16:16:10.491+01:002011-09-19T16:16:10.491+01:00I'm not sure cooking the bones for longer does...I'm not sure cooking the bones for longer does much good - I was told you'll get all there is to get from bones after 3 hours. Maybe more bones needed for the same amount of liquid?Hollow Legshttps://www.blogger.com/profile/07152329184111658897noreply@blogger.com