The story
At Xi'an’s 崇德楼泡馍馆, the draw is yang rou pao mo—a lamb-and-bread soup where diners tear their own flatbread into the steaming broth. Creator Doobydobap calls it “savory oatmeal and matzah ball soup,” capturing the dish’s hearty, comforting soul. With a 4.5-star rating and a no-reservations, casual vibe, this spot stays true to the city’s street-food tradition.
Beyond the pao mo, the kitchen turns out liang cai (cold vegetable dishes), xue li yin er tang (snow pear and white fungus soup), and skewered yang rou chuan. The hands-on ritual of shredding bread cements the restaurant’s status as a local institution. For an unfussy, authentic taste of Xi’an, this is the place to sit, tear, and slurp.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
Reviewers rave about the halal-style liang cai, praising its refreshing, balanced spice. The overall vibe is one of hearty, no-frills satisfaction.
“A halal-style cold appetizer plate where you pick four toppings. I got peanuts, lotus root, celtuce — which has a texture between broccoli and celery — and the owner recommended the potato. It's acidic, fresh, and simple. Really nice to cut through the heaviness of the lamb.”
What creators say
1 creator has covered 崇德楼泡馍馆. Most active: Doobydobap
A classic Xi'an spot for yang rou pao mo where you shred your own bread into lamb broth, creating a hearty, nourishing meal that the creator compares to savory oatmeal and matzah ball soup.
Dishes mentioned
Yang Rou Pao Mo
This is probably the most iconic dish representing Shaanxi. You shred the baked bread into tiny pieces yourself, then they cook it in a fiery hot wok with lamb broth until it absorbs everything. The lamb is so tender, just falling apart. It's very brothy and rich — imagine savory oatmeal made with lamb. The pickled garlic on the side completely changes the dish, cutting through the gaminess and oiliness with its sweet and pungent notes. If your stock runs low, you can ask for more soup and they replenish it. It reminds me of chicken matzah ball soup from Passover.
Liang Cai
A halal-style cold appetizer plate where you pick four toppings. I got peanuts, lotus root, celtuce — which has a texture between broccoli and celery — and the owner recommended the potato. It's acidic, fresh, and simple. Really nice to cut through the heaviness of the lamb.
Xue Li Yin Er Tang
A snow pear white fungus soup that we got from a bucket to warm up on the cold night. The pear is so hot and it's a comforting, sweet soup perfect for the dropping temperature.
Yang Rou Chuan
We ordered 10 skewers of lamb and 10 of beef. The grill master constantly moves them around like a fan, basting with a sticky sauce so all the spices latch on. It's salty, fatty, with a nice smoky spice mix and cumin undertones. Everything you want at night.
