Qingshen Roast Whole Lamb

Qingshen Roast Whole Lamb

　　The cuisine at Qingcheng Zhongyan Temple is mouthwatering, featuring braised, clear-stewed, vinegar-flavored, sour soup, and grilled fish from the Min River. It was also the first to introduce ecological aromatic wood-roasted lamb. Crispy on the outside, tender on the inside, with a unique flavor and widespread fame, it has become a signature dish of Zhongyan.

　　The roast whole lamb is cooked on a specially designed large rack, big enough to hold an entire plump lamb; beneath the rack burns charcoal, and the chef rotates the rack while sprinkling seasonings as needed. It takes about two hours for the lamb to cook,

　　The first plate is all lamb legs—piles of meat on the plate. Dip the lamb in light tea, take a bite, and the aroma fills your mouth. No one worries about table manners; everyone just grabs the meat with their hands and stuffs it into their mouths. It's incredibly satisfying.