Lamb or mutton is a less common meat in China, and is only commonly used where there are large areas of pasture, such as in Inner Mongolia and Xinjiang.
However, expensive restaurants and Muslim restaurants in larger cities throughout China can now offer lamb and mutton on the menu because of China's well-developed infrastructure.
Nutritional Value
According to traditional Chinese medicine, lamb is an excellent meat for warding off the cold and keeping warm. It has functions of warming and nourishing the 'qi' and blood, strengthening the spleen, and stimulating the appetite. Therefore, lamb is the best and most recommended meat to eat in winter.
Most Popular Chinese Lamb Dishes
There are many ways to cook lamb, including roasting, frying, deep-frying, stir-frying, stewing, smoking, boiling, and braising. The most popular Chinese lamb dishes include mutton hot pot and roasted whole lamb.
Mutton Hot Pot
Roasted whole lambMutton hot pot is the most popular and easiest way to enjoy mutton, no matter whether eaten at home or in a restaurant. It can be cooked in spicy or clear broth, including other meats and a variety of vegetables. The most popular mutton hot pot is Beijing mutton hot pot.
Roasted Whole Lamb
Roast whole lamb is Mongolia's traditional food. It has a yellow color with crispy skin and soft meat. It is popular in Inner Mongolia and Xinjiang, and can be found in major cities across China. It is a decent dish prepared for a group of people at a banquet and is served to honored guests.
Lamb Dishes
| English | Chinese | Pronunciation | Characters |
|---|---|---|---|
| Xinjiang roast whole lamb | Xīnjiāng kăo quán yáng | sshyin-jyang | 新疆烤全羊 |
| northeast mutton slice hot pot | dōngběi shuài yángròu | dong-bay shwann yang-roh | 东北涮羊肉 |
| Inner Mongolia roast mutton | Ménggŭ kăoròu | mnng-goo kaoww-roh | 蒙古烤肉 |
| snowflake mutton | xuěhuā yángròu | sshwair-hwaa yang-roh | 雪花羊肉 |
| Urumqi hand-torn mutton | Wūlŭmùqí shŏu zhuā yángròu | oo-loo-moo-chee shoh jwaa yang-roh | 乌鲁木齐手抓羊肉 |
| Yan'an mutton soup | Yán'ān yáng xīng tāng | yen-ann yang sshing tung | 延安羊腥汤 |
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