Beijing Time (GMT+8)
11:56 pm Nov 03
Paomo is one of the most prominent and recognizable traditional dishes of the Shaanxi area that every visitor cannot afford missing trying out when touring around Shaanxi.
The exact origin of the Paomo cannot be accurately pinpointed now, but the earliest mention of it on the historical record appears around the Western Zhou period (1044 – 771 B.C.), basically it was a dish mixing the lamb soup or beef soup with pasta-like food made from wheat, which was dubbed as the rudimental form of the Paomo. Pao means “dunk, submerge something in the liquid” in Chinese, while mo is referring to the traditional Chinese flatbread, usually made from wheat, a stellar food around the northern China area. Nowadays, ordering the Paomo usually involve obtaining one or two flatbreads (or more) and a bowl first, then tearing the bread(s) into very small, fine pieces with bear hands. This process is extremely important, since if the breadcrumbs are not tear small and fine enough, it would severely affect the dish. When the pieces are done, choose beef or lamb soup and then take to the chef. The soup cooked for hours with bones of cow or sheep, pepper and dozens of ingredients would be poured onto the breads, along with Chinese vermicelli noodle, chopped spring onion, coriander etc, and left for several minutes to fully soak up, then it is ready to be served. When consumed, sweetly pickled garlic and chili paste are very popular sides. And spoon would not be needed when eating the Paomo, since to the local Shaanxi people, they would be using the chopsticks to move the soup, the bread, the meat into the mouth simultaneously.
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