Paomo
| Paomo | |||||||
|---|---|---|---|---|---|---|---|
Lamb paomo | |||||||
| Traditional Chinese | 泡饃 | ||||||
| Simplified Chinese | 泡馍 | ||||||
| Literal meaning | soaked mó | ||||||
| |||||||
A bowl of paomo served in the cafeteria of Xi'an Jiaotong University | |
| Type | Stew |
|---|---|
| Place of origin | China |
| Region or state | Shaanxi |
| Main ingredients | Bread, lamb broth, lamb meat |
Paomo is a popular specialty of Shaanxi cuisine common throughout Xi'an and other cities of Guanzhong. It is a hot stew of minced steamed leavened flatbread, known regionally as mo (饃; 馍; mó), cooked and served with lamb or beef.
Lamb paomo (羊肉泡饃; 羊肉泡馍; yángròu pàomó) is made of lamb soup and a great amount of unleavened flat bread. When making this dish, the cook breaks the bread into small pieces and adds them to the lamb soup. The beef version is beef paomo (牛肉泡饃; 牛肉泡馍; niúròu pàomó). Paomo is often eaten with pickled garlic and chili sauce.