A Taste of Ancient Chang’an: The Ultimate Guide to Xi’an Lamb Paomo
When a steaming bowl of Xi’an Lamb Paomo arrives at your table, you’ll see a milky-white broth, tender slices of lamb, and golden vermicelli topped with fresh cilantro. The aroma of wheat bread and slow-cooked meat fills the air.
For locals, Lamb Paomo is more than food—it’s 3,000 years of history in a bowl. For travelers, it’s one of the best ways to understand Xi’an’s food culture and daily life.
I. From Royal Ritual to Xi’an Street Food
The history of Lamb Paomo in Xi’an dates back over 3,000 years to the Zhou Dynasty, when mutton soup was served during royal rituals. Over time, it moved from palaces to the streets. Legend says the dish was later refined by the first emperor of the Song Dynasty during his difficult early years.
In 2008, the traditional craft of making Lamb Paomo was recognized as a National Intangible Cultural Heritage of China. Today, eating Paomo in Xi’an is not just a meal—it’s a living connection to the city’s past.
II. The “Golden Triangle” of Lamb Paomo
A truly authentic bowl of Xi’an Lamb Paomo depends on the balance of three elements:
- The Soup (18-Spice Broth)
The broth is simmered for more than eight hours using lamb bones and over 18 spices, including star anise, cinnamon, and Chinese medicinal herbs. The result is a thick, milky soup rich in umami. - The Meat (Qinling Lamb)
Many traditional shops use lamb sourced from the nearby Qinling Mountains. It’s lean, high in protein, and mild in flavor, with almost no gamey smell. - The Bread (Mo Flatbread)
Paomo uses a dense, unleavened flatbread made from local wheat. It’s firm enough to soak up soup without falling apart—key to the dish’s signature texture.
III. The Ritual: How to Eat Lamb Paomo Properly
In Xi’an, the Lamb Paomo experience starts before cooking. Each customer is given two pieces of flatbread and asked to crumble the bread by hand.
- The Goal: Pieces should be about the size of soybeans
- Why It Matters: Smaller pieces absorb more soup and create better texture
- Local Tip: Take your time—locals see this step as part of the tradition
Four Common Ways to Order Lamb Paomo
- Ganpao (Dry Style): No extra soup left in the bowl. Bold, concentrated flavor.
- Shuiweicheng: Bread in the center, soup around the edges. Balanced and popular.
- Koutang: Only one sip of rich soup remains at the end.
- Danzou: Soup and bread served separately—ideal for first-time visitors.
Pro Tip: Always order sweet garlic (tangsuan) and chili paste on the side. They cut through the richness and enhance the flavor.
IV. Best Places to Eat Lamb Paomo in Xi’an
Here are some of the most trusted local spots:
| Restaurant | Area | Why It’s Famous |
|---|---|---|
| Ma Hong (Muslim Quarter) | Near Bell Tower | Beginner-friendly and very traditional |
| Yi Zhen Lou | Sajingqiao | Large portions and classic flavors |
| Guo Yuan Zhai (Lao Mi Jia) | East Mutoushi | Known for rich broth and sweet garlic |
| Liu Xin | Sajingqiao | Famous for sour-spicy “Xiaochao” Paomo |
| De Xing Lou | Near South Gate | Historic brand with refined atmosphere |
V. Practical Tips for Travelers
- Best Time to Go: Breakfast is most authentic; 2–4 PM avoids crowds
- Hygiene: Wash your hands before crumbling the bread
- Eating Tip: Don’t stir too much—eat from the edge inward
- What to Pair It With: Bingfeng (local orange soda) and Liangpi cold noodles
Conclusion: Why Xi’an Lamb Paomo Is a Must-Try Dish
From ancient rituals to modern street food, Xi’an Lamb Paomo reflects the soul of the city. Every bowl tells a story of patience, tradition, and deep flavor. If you want to truly understand Xi’an cuisine, start with this iconic dish.
For a deeper taste of the city, visit our Xi’an Local Food Trails guide to explore traditional snacks, street food, and the everyday dishes locals truly love.
