Recipe: Tang's lamb noodles

Home Cooking Recipe: Tang's lamb noodles


As a native of Beijing, how can you lose your face? This is the taste of old Beijing.



  1. Slice the mutton (you can also use the mutton slices directly), and scallions are sliced ​​and sliced ​​alternately (the onions must be put more delicious)

  2. Put the oil in the hot pot, first put a few pieces of green onion, then add the mutton and stir fry until it is discolored.

  3. Put a bottle of white wine, put a little white sugar, put more soy sauce, try to use the darker soy sauce, put a little salt, stir fry evenly

  4. Put the prepared green onion and stir fry evenly, pour a little vinegar and turn it over again, top with a little sesame oil, sprinkle with sesame and stir fry evenly.


There is no need to add water during the whole process. The soup is made up of the moisture and soy sauce vinegar that is exfoliated by the mutton. It is salty and light. I taste it. It doesn't matter if the soy sauce is more. The color of the noodles will not look too low. To put more, the onions in this nephew are especially delicious.

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