Chapter 380: The Soulmate of Lamb Pao Mo
Lamb pao mo originates from Shaanxi Province.
The bread used for it is made from unleavened dough. After adding seasoning to the dough, it is rolled into small flat discs and cooked directly on a griddle.
Because no yeast is used, the bread isn't soft or fluffy. Instead, it has a slightly chewy texture. Once griddled, both sides turn a light brown, carrying a strong, toasty aroma.
This firm texture makes it easy to tear the bread into bean-sized pieces, and when cooked in the soup, the chunks don't fall apart or turn sticky. Instead, they remain chewy, absorb the broth beautifully, and become flavorful.
The bowl of lamb pao mo in front of Tang Zi was exactly like this. Just one bite was enough to completely win him over.
Even after simmering in the savory lamb broth, the bread still retained its roasted aroma and texture. Meanwhile, the rich flavor of the broth slowly seeped into every fragment of bread, enhancing it with a new depth of taste. Together with the original seasoning mixed into the bread, it created a perfect feast for the palate.
But that wasn't all.
Within the pao mo were not only the rich broth and bread, but also vermicelli.
As Tang Zi carefully scooped a spoonful into his mouth, the vermicelli—already thoroughly mingled with the bread during cooking—entered with it.
Thin, translucent, with a soft yet springy bite, the strands clung to the bread chunks. As he chewed, the noodles and bread released their textures in unison: the soft elasticity of the vermicelli paired with the chewy resilience of the bread.
Uncooked, the bread was chewy but carried a brittle edge—pleasant enough, but nothing amazing.
Once simmered, however, it transformed entirely.
Though made from unleavened dough, the constant soaking in lamb broth altered its texture. The chewiness remained, but the brittle quality gave way to a unique toughness. Together they created what we call "bite"—a hearty resilience that made every mouthful satisfying.
This new texture of the bread, combined with the soft springiness of the vermicelli, danced together in his mouth. At the same time, the savory depth of the lamb broth fused with the roasted aroma of the bread. The result was a flavor so exquisite that Tang Zi was utterly dazzled.
Which was why, after swallowing his first mouthful, regret immediately struck him.
Meanwhile, across the table, Zhou Long had already wolfed down the two spoonfuls he'd been given.
His eyes shone. "Another taste?"
"Get lost!"
Tang Zi didn't even look up. He scooped another spoonful of lamb pao mo into his mouth, blissfully enjoying it. Then, out of the corner of his eye, he noticed two small dishes placed beside the large bowl.
What were these…?
Blinking, Tang Zi remembered.
Right—when Junior Sister Ji had brought the pao mo, she had also carried these along.
But at that time, his entire attention had been glued to the enormous, face-sized bowl of pao mo, and he hadn't given them a second glance.
Were these meant to be eaten together with the pao mo?
Puzzled, Tang Zi picked up the menu and flipped to the lamb pao mo's description. Only now did he realize he hadn't finished reading it earlier.
At the very bottom, the text read: Lamb pao mo may be paired with pickled sweet garlic and chili paste.
Pickled sweet garlic? Chili paste?
Glancing at the two dishes, he saw that one contained several cloves of garlic. They looked similar to fresh garlic, but their surface gleamed slightly as if marinated, and they lacked the pungent odor of raw cloves.
The other dish held a thick red paste. Within it were visible yellow-tinged chili seeds and bits of finely chopped red pepper.
He lifted it closer and inhaled—the aroma wasn't sharp or overpowering. Instead, the rich, fragrant spiciness instantly made his mouth water.
Marvelous!
Though the menu hadn't specified how exactly to combine them, food always speaks a universal language.
The moment Tang Zi looked at the so-called sweet garlic and chili paste, he understood at once.
He first ran his chopsticks along the rim of the pao mo bowl, gathering a small portion of lamb pao mo close to the edge nearest to him. Then, using the little spoon that came with the chili paste, he scooped up a bit and dabbed it onto the pao mo.
At once, the originally muted tones of the dish were livened with a bright, tempting red. Tang Zi grinned, and without hesitation, shoveled the chili-topped pao mo into his mouth.
The flavor of the chili paste, carried by the richness of the lamb broth, exploded the moment he chewed. The experience of deliciousness wasn't reduced in the slightest—on the contrary, with the chili paste, it was elevated to a whole new level.
In an instant, Tang Zi was stunned by this discovery.
Just one spoonful of this so-called chili paste, and the pao mo had somehow become even more flavorful than before.
Then… what about the pickled sweet garlic?
With eyes shining, he stared at the other small dish.
Reaching out, he grabbed a clove of the sweet pickled sweet garlic and tossed it straight into his mouth.
The lingering flavor of lamb pao mo still coated his palate, but the garlic added something entirely different to the experience.
It was nothing like what he had expected. Instead of the sharp, pungent sting of raw garlic, the pickled version had only the faintest hint of it. What dominated was a rich, tangy-sweet taste, which unfolded together with that mild garlicky note. As it blended with the aftertaste of the pao mo, a heady, almost intoxicating sensation washed over him.
Tang Zi had never been fond of raw garlic.
Big and burly though he was, and fond of meat as he might be, the raw pungency of garlic had always been too much for him.
The only reason he tried this clove of pickled sweet garlic was his absolute trust in Boss Qi's cooking.
But now, one thought filled his mind:
So garlic could taste this good?
Because its raw bite was so overpowering, people often overlooked something: garlic actually had an excellent texture.
Even raw, its crisp bite was delightful. Once pickled, however, that crunch softened into something tender and supple, elevating the mouthfeel to another level. Combined with its unique sweet-sour flavor, the result was nothing short of extraordinary.
After swallowing the garlic, Tang Zi felt his appetite flare even further. He immediately shoveled in two more bites of pao mo, before carefully savoring a slice of lamb.
The lamb had been simmered to the point of perfect tenderness—soft, yet not falling apart, nearly melting the instant it touched his tongue.
Though he had already tasted the meat's pure flavor in the pao mo, eating it on its own once again unleashed its freshness, still enough to leave him amazed.
The serving of lamb pao mo was generous, but Tang Zi's appetite was just as large. Bite after hearty bite, his eating style grew rougher, as if infected by the dish's own character.
Before long, the entire bowl was gone. Scratching his head, he looked at the empty vessel.
He had finished the lamb, the noodles, and the bread, and had planned to sip some broth to end the meal.
But—how could there be no soup left?
The flavor of lamb broth had been so strong within the pao mo, yet the bowl itself was dry.
What Tang Zi didn't know was that lamb pao mo could be prepared in several ways.
The version before him, where the broth was entirely absorbed by the bread so that none remained, was called ganba'er—"dry style."
And that was precisely the method Qi Han had chosen.
Naturally, there could be no leftover soup.
Just as Tang Zi was feeling disappointed, Ji Yunruo walked over again.
"Senior Brother, this is the lamb stock—it's also considered part of the pao mo."
She held a medium-sized bowl filled only with a cloudy, pale-brown lamb broth.
Tang Zi's face lit up with joy. "Perfect timing."
He seized the bowl and drank deeply.
The rich flavor of lamb burst forth once again, while the hot broth spread warmth through his whole body. With a satisfied sigh, Tang Zi leaned back.
'Next time, I'm definitely ordering lamb pao mo again.'
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