Jinsha Mutton Rice Noodles 金沙羊肉粉

How it is made

The Bijie city government describes the method. Carefully chosen local free-range goats are slaughtered and dressed, and the meat is simmered with the bones into a stock; heat and timing are controlled so that the broth ends up clear yet full-flavoured and the meat tender without losing its chew. The chilli oil is made from a special chilli and goat fat. To serve, the rice noodles are blanched, topped with sliced mutton, covered with hot broth and scattered with fresh spring onion and coriander.

Ingredients

A Guizhou provincial government feature ties the bowl to local products. Jinsha black goats raised on the county's hill pasture give firm, well-flavoured meat. The chilli oil, which the feature calls the signature of the dish, is made by traditional methods from Wanzi chilli (湾子辣椒) of Mukong (木孔). The chilli grows on flinty soils between 780 and 1,300 metres on the Yunnan-Guizhou Plateau, has thin skin and crisp flesh, and received a national geographical indication from the Ministry of Agriculture in 2014.

The rice noodles are made from local rice of the season and are smooth and springy. Vinegar from Yumo (禹谟) town is brewed from local grains with Chinese medicinal herbs.

How it is eaten

In Jinsha the bowl is one of the most popular breakfasts. The provincial feature suggests a few drops of Yumo vinegar at the table: its sour aroma offsets the slight gaminess of the mutton, brings out the savoury broth and lightens its richness.

Where it comes from

Jinsha Mutton Rice Noodles were added to Guizhou's provincial intangible cultural heritage list in 2019, and the provincial feature counts them among the four main schools of Guizhou mutton rice noodles. Mutton noodle shop signs appear everywhere from the commercial centre of the county town to market corners in the townships.