影/羊肉泡饃美味關鍵是這個!百年老店不吝分享烹飪秘訣|Century-old Shaanxi restaurant shares secret to making the perfect Lamb Paomo

【看CP學英文】中國以其境內56個傳統民族聞名,想必中國美食一定也具有濃厚的文化色彩。

China is known for having 56 ethnic groups, so one can expect the food scene in the country to be extremely diverse, culturally.

一想到北京難免會想到「北京烤鴨」,同樣的,想到陝西也一定會聯想到具有豐富歷史文化的清真料理「羊肉泡饃」。羊肉泡饃的起源眾說紛紜,其中有一說法稱這道料理竟可追溯至北宋時期。

Just as Beijing is famous for its roasted Peking duck, Shaanxi is also well known for its Lamb Paomo (羊肉泡饃), a historic Muslim dish that according to rumors dates back to the Northern Song dynasty. However, that’s just one of many versions of the history of this dish.

羊肉泡饃主要是將「饃」(麵餅)撕成小塊泡在香醇濃郁又肥而不膩的羊肉清湯裡,讓饃塊吸滿湯汁後在老饕嘴裡爆開。

The dish is made by tearing up pieces of bread and soaking them in a bowl of fragrant, savory, and fatty lamb stew bursting with flavor.

所謂「爆開」並非誇大其詞,食客只需一口咬開麵餅就能感受到濃郁的湯汁在口中遊蕩,香甜的味道刺激著味蕾,讓人一時不知該從何開始形容。

We say burst because that’s what happens when one bites into the Paomo (literally ‘soaked bread’) and experiences a dizzying kaleidoscope of flavors as the soup gushes out and attacks the taste buds.

陝西「老孫家飯莊」是當地的老字號,據說創立於清光緒24年(西元1898年),至今已有超過百年歷史。

Lao Sun Jia (老孫家飯莊) is an old favorite among Shaanxi locals and is said to have been around since the 24th year of Qing dynasty Emperor Guangxu’s reign (1898 A.D.).

目前掌勺的廚師是Zhen Yi大廚,廚藝高超的他,製作羊肉泡饃已有20年的經驗。

Helming the hundred-year-old restaurant is chef Zhen Yi, who has more than 20 years of experience making Lamb Paomo.

大廚說:「這個小吃陝西人主要是以早飯為主,然後大家大清早的坐在一塊兒,三五鄰居,互相掰饃、喇喇家常兒。」

“Most people have it for breakfast here in Shaanxi,” Zhen shared, adding that neighbors would gather round in the morning to catch up over a bowl of Lamb Paomo.

一般麵包泡在湯裡可能會變得軟爛,但羊肉泡饃的麵餅在羊肉湯裡泡久了反而會變得更有嚼勁。

One would expect the bread to become soggy after being soaked in the broth but that is certainly not the case with the bread used in this dish, which becomes chewy after being soaked in the lamb soup.

經大廚一番解釋才知道「這饃就是死麵饃。」

“The bread is made with unleavened dough,” Chef Zhen explained.

羊肉湯本身也內有乾坤,一碗清湯看上去沒什麼特別,但要是這麼想的話就大錯特錯了。

The lamb soup itself is deceptively simple as the clear broth does not seem to boast anything special, but nothing could be further from the truth.

大廚說:「這個製作過程,包括煮肉跟煮湯的過程,都要用一天的時間去完成。」說著說著,眼裡還閃爍著一股自豪的氣息。

“We usually spend a whole day stewing the lamb and boiling the soup,” Zhen remarked with a glint of pride in his eyes.

大廚還表示:「提前準備的那個湯要煮15到16個小時以上。」

“You need at least 15 to 16 hours to prepare the lamb and soup,” the chef added.

看似簡單的湯,喝起來味道卻如此香濃,背後究竟費了多少功夫,我們也只能自行想象了。

Indeed, we can only wonder what goes on behind the scenes to make this seemingly simple soup so flavorful.