Rice Noodles with Burned Mutton

Rice noodles with burned mutton is a long-lasting snack in Xifeng. Its essence is skin. 

The ingredients are local goat meat and ordinary rice noodles. The goat is killed and its blood drained while its hair is removed in a large boiling pot. The goat is then put on the chopping board, and the skin is burned with a blowtorch or iron plate. One then removes the old skin and the deep hair roots, washes the goat, picks the mutton off along the bones and joints, and then soaks the mutton in cold water. The water should be changed twice so that the finished mutton is clean and fresh, without any muttony odour. Afterwards, ginger is put into the bottom of the big iron pot to prevent the mutton from sticking. Water is added and the mutton, goat bones, secret ingredient package, and an appropriate amount of sauce-flavored liquor for cooking, is put in. Any foam that appears is removed with a colander. Salt is added once the mutton is cooked. It is then cooled and put in a freezer. Afterwards, the cook should put the stock in a cool place with a cylinder. When serving, the meat cannot be cut thick, nor be cut along the lines of the mutton. To complete the dish, boil the stock, pour the soft rice flour into the colander, add mutton pieces and cooked chopped entrails, put them into a pan until cooked, pour the finished dish into a large bowl, and then add an appropriate amount of mutton soup, plus onions, garlic, oysters, chili or Hu pepper. A plate of kimchi or sauerkraut is good complement. 

The mutton is soft, fresh and delicate, and the soup tastes mellow and fragrant. It has the effects of clearing dampness and cold, warming and nourishing, clearing away heat, improving eyesight, and bodybuilding.