(Written by a Chinese physician as practice in the use of English)

          The city of Xi'an, renowned all over the world for its historic glory, was the capital of 13 dynasties and its tombs and historic ruins as well as its multiracial dishes appeal to thousands of tourists who come from many countries to visit each year.

          It's my hometown; I was born and raised there, and there are many things I'll never forget.  One of them is Yang Rou Pao Mo, my favorite dish.  It was originated by Muslim people who came to Changan, the old name for Xi'an, in the Tang Dynasty.  At that time, the city was an economic and political center - sort of like the position of the U.S. today.  There are several large and quite famous Muslim restaurants serving this dish today, i.e. Tong Sheng Xiang and Lao Sun Jia, but they treat mainly guests from other places and foreigners.  Xi'an natives like to go to small restaurants where they can serve themselves.  Each restaurant has its own recipe and also serves the so-called Hundred Years Soup.

          Just writing about it makes me hungry, so let's go and have lunch.  This favorite dish of mine is usually eaten at noon, as it is more difficult to digest than other food.  When we enter the restaurant, we'll order the soup and a pancake.  You can choose to have a machined pancake; that's one that has been formed into very small pieces.  I always prefer doing that by myself like the other aficionados.  It usually takes about an hour, as the pieces you make should be about the size of a soy bean.  The process is hard work, but the smell of the food in the restaurant will increase your appetite.

          When you finish, an assistant will come to number your dish so it won't get confused with what others have made.  The assistant will put some potato noodles or lamb or beef with it, add some vegetables, and then put the soup on to boil.  When it reaches the right temperature, he'll pour everything into the pan where it'll cook for several minutes.  Then he'll drop some lamb or beef oil into it with some spices, and when it's served, it'll be accompanied by sweet garlic and paste.

          It's delicious.  If you have it in winter, you'll sweat somewhat, and in summer, you'll look like you just came out of a sauna, but you'll be very comfortable.

          At the end of the meal, you'll be given the special soup.  Don't pass it up.  Drinking it will help you digest what you've eaten.

          This dish will be my favorite forever.  If you have the opportunity to visit Xi'an, you should try it.  The Chinese say that not eating Yang Rou Pao Mo and not visiting the terra cotta horses and soldiers is the same as not going to Xi'an.