Clear-soup Lamb

Clear-soup Lamb

　　The lamb is simmered over low heat for seven to eight hours in a pot with a blend of ten spices (excluding cinnamon), then removed. The resulting broth is as clear as water, fragrant, rich but not greasy, and melts in the mouth. It is typically enjoyed by sandwiching the meat in a hot baked flatbread and then sipping the soup, or by soaking the bread in the broth—this is a beloved local specialty in Heyang.

　　Clear-soup Lamb

　　Clear-soup Lamb is prized for its tender, fatty meat and fresh-tasting broth, though some prefer to eat only the lean cuts. The preparation of Clear-soup Lamb is simple: first, clean the lamb and place it in a pot of clear water, then bring it to a gentle boil. Once scum rises to the surface, skim it off with a strainer. Add ginger and slices of radish to help remove any gamey taste. After the lamb is cooked through, season with salt and simmer for another ten minutes. Remove the lamb, debone it, and slice it thinly, while chopping the liver, blood curd, and tripe into fine shreds and setting them aside. Then add seasonings such as cilantro, ginger powder, chili, scallions, and garlic. To serve, crumble a piece of baked flatbread (like "guokui") into the steaming bowl of lamb soup. The chili oil swirls through the broth, releasing an inviting aroma.