Hand-grabbed Lamb
Hand-grabbed Lamb: A signature dish of the Bashang region. It can be prepared traditionally (simmered until just cooked, without seasoning, and served with a dipping sauce),
as well as in a modern style. The bone-in lamb is cut into chunks about 5 cm in size, washed, and then boiled in a pot of clear water. The scum is skimmed off, and ginger, scallion segments, Sichuan peppercorns, and refined salt are added. A sprinkle of cilantro can be added when serving.
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