Nestled among picturesque mountains and rivers, Guizhou is home to countless mouthwatering dishes, among which lamb noodles hold a special place in the hearts of locals. No matter the time or place, you’ll find people savoring this beloved dish. In the world of Guizhou lamb noodles, four standout varieties are especially renowned: Zunyi Xiazhi Lamb Noodles, Xingyi Lamb Noodles, Shuicheng Lamb Noodles, and Jinsha Lamb Noodles.
Photo by: Wang Xiao
Zunyi Xiazhi Lamb Noodles feature tender Qianbei hemp lamb served with fermented rice noodles for a unique texture. The soul of this dish lies in its hula chili paste—spicy yet fragrant—complemented by Sichuan pepper powder, garlic sprouts, and other seasonings for an extraordinary taste. Shuicheng Lamb Noodles use black goats from high-altitude mountainous regions, yielding delicate meat and smooth, chewy rice noodles. The complex aroma of the chili oil is utterly memorable. Jinsha Lamb Noodles are known for their free-range black goat meat and thick, bamboo-stick-like rice noodles with a mild tangy flavor. The chili oil, made from Dafang wrinkled peppers, is spicy yet not overpowering. Xingyi Lamb Noodles rely on high-quality lamb and silky-smooth rice noodles, elevated by a secret sauce crafted from 17 ingredients that offers a savory depth. A dash of Sichuan pepper and dried chilies enhances the flavor even further.
Photo by: Wang Xiao
A perfect bowl of lamb noodles delights not only the eyes with its layer of red oil, garnished with cilantro, scallions, and garlic sprouts, but also the palate with its carefully simmered lamb broth and special chili oil. The tangy, spicy, and numbing seasonings intertwine with the smooth yet chewy rice noodles, accompanied by thinly sliced cooked lamb with skin and an assortment of pickled vegetables—each bite is irresistible.
Photo by: Wang Xiao
Lamb hotpot is another highlight on Guizhou winter tables. In terms of broth, Guizhou offers clear broths simmered with a variety of Chinese herbs for a rich flavor; spicy red oil broths that are aromatic yet not overwhelming; and sour soup broths made with red sour soup, which lends the lamb a unique, well-balanced sweet-and-sour taste. For the lamb itself, local black goats or Qianbei hemp lamb are preferred—firm, flavorful, and free of gaminess—adding endless depth to the hotpot.
Photo by: Wang Xiao
As for the soul of the hotpot—the dipping sauces—Guizhou lamb hotpot offers a wide array. Soy-based dips, chili oil dips, and fermented bean curd chili dips each have their own character, enhancing the lamb’s umami while allowing for personal customization. Some restaurants even feature specialty dishes like lamb skin hotpot or whole-lamb banquets, allowing diners to savor every part of the lamb and indulge in the ultimate culinary experience.
Editor Ⅰ: Zhang Wenwen
Editor Ⅱ: Bao Gang
Editor Ⅲ: Liu Guosong