Vinegar Lamb

Vinegar Lamb

　　During the Guangxu reign of the Qing Dynasty, Li Shuchang, the Chinese Minister to Japan, hosted a banquet for prominent figures in Japanese high society. During the meal, he specially ordered the chef to prepare a hometown dish—vinegar lamb from Xinzhou in Zunyi—which earned high praise from the Japanese guests. Vinegar lamb is a winter delicacy, traditionally made by cooking an entire scalded sheep, including its internal organs, which is commonly known as “whole-pot soup” when prepared this way. It can also be made using three to four pounds of small pieces of lamb from any cut along with some offal. In preparation, maltose (i.e., malt sugar) and red chili peppers that have been deseeded, boiled soft, and finely chopped are usually combined to make a “yellow sauce.” Then, the lamb, which has been boiled until contracted and hardened, along with the offal, is cut into one-inch thick, one-and-a-half-inch long pieces and stir-fried in the yellow sauce. After that, all the lamb broth is poured in, along with an appropriate amount of wine, vinegar, soy sauce, and salt. The mixture is then simmered over low heat until the lamb becomes tender and falls apart. This dish has a peach-skin-like color, with tender meat and rich, thick broth. When served, it is sprinkled with seasonings such as Sichuan peppercorn, pepper, ginger, scallion, and other spices. Its taste is slightly sweet and tangy, with a mild spiciness. It retains the unique umami of lamb while eliminating the gamey smell. Nowadays, in the Xinzhou area of Zunyi, vinegar lamb is served at almost all banquets, and even in home entertaining. For those traveling to or on business in Zunyi, trying the delicious vinegar lamb is always a highlight. (Zunyi)