Braised Lamb in Red Sauce from Wuzhen

Braised Lamb in Red Sauce from Wuzhen

　　The braised lamb in red sauce from Wuzhen is made with very particular ingredients. Only “flower hollow lamb,” meaning young local sheep, is used. This type of lamb has tender meat, less fat, fine skin, and rich gelatin, making it an essential tonic dish in Wuzhen’s winter cuisine. There’s even a folk saying: “A winter of lamb beats several pounds of ginseng.”

　　The ingredients for Wuzhen’s braised lamb in red sauce are carefully selected. Only “flower hollow lamb,” or young local sheep, is used. This kind of lamb has tender meat, less fat, and delicate, gelatin-rich skin. Common seasonings include radish, soy sauce, yellow wine, red dates, rock sugar, and old ginger. The cooking process requires first boiling over high heat, then simmering over low heat—the timing and heat control are entirely up to the skill of the cook.

　　Lamb is sweet and warm in nature, associated with the spleen and kidney meridians. It helps boost energy, nourish deficiencies, warm the middle and lower body, and stimulate appetite and strength. It contains far more protein than pork, and regular consumption can lead to a more radiant complexion and smoother skin. In Wuzhen, there’s a folk saying: “A winter of lamb beats several pounds of ginseng.”

　　The lamb in Wuzhen is cooked in a traditional earthen stove using firewood and a big wok, usually simmering overnight. Gourmets each have their own preferences—some like the fatty-marbled belly cuts; some prefer the tender and juicy leg meat; others go for the rich and fragrant tail; some seek out the supple neck meat, while others go straight for the lamb trotters and offal... Many are willing to skip a good night’s sleep just to wait for the lamb that’s been gently simmering overnight to be ready. A small drink, a bowl of lamb, or perhaps a bowl of lamb noodles made with freshly rolled fine noodles, sprinkled with bright green garlic leaves and minced ginger—diners leave feeling perfectly satisfied.

　　The best time to enjoy Wuzhen’s lamb is after the autumn winds begin to blow. By then, the streets and alleys of Wuzhen are filled with diners at every lamb shop, all happily indulging in the savory treat.