Dingbian Lamb

Dingbian Lamb

　　Lamb is a distinctive local delicacy in Dingbian and Jingbian, also known as "slaughtered lamb." This refers to lambs—mostly male—that are slaughtered around 40 days after birth. There are two ways to prepare lamb: one is steaming. The lamb, with bones intact, is cut into one-inch cubes. Heat the cooking oil in a pan until it's about 70–80% hot, then add ground Sichuan peppercorn, shredded ginger, sliced garlic, and shredded scallions to stir-fry until fragrant. Add the meat cubes and stir-fry over high heat for about 10 minutes until they turn white. Then add flour paste and continue stir-frying for another two or three minutes. Once the water in the pan (the meat’s own juices) has evaporated, place the meat in a bowl or basin, steam it, and sprinkle with MSG and coriander before serving. This method yields the best flavor—tender, fragrant, and deliciously savory, never getting old no matter how often you eat it. The other method is stewing. Put the meat cubes into a hot wok with oil heated to 70–80% and stir-fry for over 10 minutes until the meat turns white. Then add flour paste and stir until the meat’s natural moisture is absorbed. Add warm water and salt, then simmer over low heat for about an hour. Sprinkle with a little MSG, shredded scallions, and coriander before serving.

　　 Preparation: Cut the lamb, including the bone, into cubes. Heat sesame oil in a pot, add Sichuan peppercorn, thyme, shredded scallions, sliced garlic, salt, and flour paste, stir-fry until fragrant, then add the meat cubes and stir-fry for 10 minutes. Add warm water and simmer until half-cooked, then transfer to a bowl and steam until fully cooked. When served, garnish with chopped scallions and coriander. The taste is incredibly tender and delicious—words can hardly do it justice; you have to try it yourself. It’s a premium dish served to honored guests in both Dingbian and Jingbian counties.