Barley Soaked Rice with Lamb Milk

Barley Soaked Rice with Lamb Milk

　　Barley soaked rice with lamb milk is a rare and highly cherished delicacy in Ansai, especially popular among honored guests.

　　Ansai is located across the rolling hills of the Loess Plateau in northern Shaanxi. Aside from a small amount of flat terraced land used for farming, most of the area consists of wild slopes ideal for grazing. The lamb from Ansai is widely famous—compared to lamb from other regions, it is not only more tender, but also richer in flavor, devoid of any gamy taste, and not greasy at all. You could easily eat your fill and still ask for an extra bowl. The reason behind this lies in a wild plant that grows abundantly on the local mountains. It’s a small-leafed, long-stemmed herb with orchid-like flowers called “dijiao” (prickly ash), known for its fragrant aroma and vibrant color. Locals also use it as a seasoning. This herb covers the hillsides, and the sheep absolutely love it. The exceptional quality of Ansai lamb is likely thanks to this plant.

　　 Not only is the lamb delicious in Ansai, but the lamb milk is even more fragrant, and barley soaked rice with lamb milk is truly unique in character.

　　 Soaked rice is a common home-cooked dish in northern Shaanxi. Although considered a simple meal, great care is taken in its preparation. People select premium millet, remove the husks, sift out the chaff, and filter out broken grains, leaving only plump, unblemished grains to cook. Once the grains begin to bloom, they are quickly scooped out with a strainer and placed in a basin to steam uncovered. The result is golden, round, and fluffy grains of rice—soft yet not sticky. This is the traditional millet soaked rice of northern Shaanxi.

　　 Once the soaked rice is ready, a teapot is brought out and someone heads to the flock to milk a ewe that has given birth that year and is currently nursing. Milking, however, requires some skill. For a novice, just catching the ewe can take half a day, and even then, after managing to hold one, they might not get half a pot of milk after milking ten. But for the seasoned herders, it’s a breeze. With a single move, they can grab a lactating ewe, squat down, and use the crook of their right leg to pin one of the ewe’s hind legs, while gently pinching the teat between their right thumb and forefinger…

　　…and give it a slight pull downward. The milk comes gushing out with a “whoosh whoosh.” In no time, a teapot full of snow-white, fragrant lamb milk is ready. The milk is filtered and poured into a pot, brought to a boil, and seasoned with salt, spices, scallions, and Chinese chives. The sweet, inviting aroma wafts through the entire cave dwelling. A portion of the soaked rice is scooped into a bowl, and then two spoonfuls of lamb milk are poured over it. At this point, white, yellow, and green blend together seamlessly. The dish is tender and smooth to eat, fragrant and refreshing to drink, with a lingering aroma of lamb.

　　 Barley soaked rice with lamb milk isn’t just delicious—it’s also rich in protein and vitamins, offering high nutritional value. Regular consumption can lead to rosy cheeks and improved health and vitality.

　　 If you visit Ansai and happen to meet herding youths in the hills, valleys, or at noon, they’ll treat you to barley soaked rice with lamb milk cooked in their own aluminum pots. During the meal, you might also hear young girls singing from the hilltops: “The shepherd boy has gone up the mountain, singing endless Xintianyou tunes. Why does he sound so enticing? It’s because he’s eaten barley soaked rice with lamb milk. The lamb milk soaked rice is so fragrant, it makes his sister think of him all the time…”