Stewed Lamb from Jia County

Stewed Lamb from Jia County

　　Stewed Lamb from Jia County

　　Stewed Lamb: Su Shi once said, “The best dish of Qin is lamb stew.” The Taiping Imperial Reader states, “Meat with juice is called stew.” Particularly when it comes to stewed lamb, cut into five-centimeter chunks with bone and meat together, the thick slices make it the ultimate way to enjoy lamb. There is a local proverb praising this delicacy: “Pork has the bone, lamb has the marrow.” Lamb marrow — the essence within the bone cavity — is simmered in the pot, infusing the broth with its rich flavor, resulting in an exceptionally delicious taste. That’s why lamb stew must be made with both bone and meat. In autumn and winter, when lambs are at their fattest, butchering and cooking them fills the towns and countryside with mouthwatering aroma.

　　The cooking method involves cutting the lamb into chunks, rinsing the blood off with clean water, and then boiling it in a pot. Once the scum rises to the surface, it is skimmed off, and then Chinese prickly ash, thyme, ginger slices, chili peppers, scallions, salt, and other seasonings are added. The mixture is then boiled over high heat until tender. A local saying goes, “Pork doesn’t need chili, lamb doesn’t need soy sauce,” so soy sauce is generally not used in lamb stew. When serving, it is often accompanied by cilantro, chopped scallions, garlic, and other flavor enhancers. The stewed lamb is tender, the broth savory and rich, aromatic and delicious — just the aroma can make your mouth water, and eating it leaves you feeling thoroughly refreshed. It is one of Mizhi’s famous local dishes and also a premium tonic meal. Nowadays, with the advancement and widespread use of refrigeration technology, stewed lamb can be enjoyed all year round, and it is available at eateries along the streets.