June Fresh

June Fresh

　　June Fresh, also known as Water Basin Lamb, is a famous traditional Han Chinese snack from Shaanxi Province, particularly well-known in the Weibei region. It is said to have originated during the Chongzhen era of the Ming Dynasty and was bestowed the name "Mei Er Mei" by Empress Dowager Cixi. It is called “June Fresh” because it is available around the sixth lunar month. The dish is made with tender, well-marbled lamb that is cooked until tender. The meat is soft, the broth is clear, rich but not greasy, and the taste is delicate and delicious, usually served with fresh garlic, cilantro, pickled vegetables, and plain flatbread. Because it is available in the sixth lunar month, it is named “June Fresh.”

　　Cooking Method:

　　1. Debone the lamb, and wash the meat and bones separately.

　　2. Put the lamb into a pot, add water, and bring to a boil. Then add the broken pieces of lamb bone, continue boiling for another half an hour, then remove the lamb and cut it into small pieces.

　　3. Arrange the sliced lamb pieces back into the original pot, pour back the original broth used for cooking the lamb, bring to a boil over high heat, then add spices (wrapped in a cloth bag), scallion segments, ginger slices, and cooking wine. Turn to medium heat and simmer for about 3 hours. Add salt to season, then continue simmering over low heat for 10 hours. Skim off the fat foam, remove the meat and place it on a cutting board, then cut into chunks and arrange in a bowl. Immediately pour the original broth over the meat, and add a little MSG before serving.

　　Key Techniques

　　1. Choose fresh, tender, and well-marbled lamb for the best flavor and tenderness in the final dish.

　　2. Maintain a gentle simmer during slow cooking so that the broth remains lightly bubbling.

　　3. When the main ingredient is nearly done, if there is still too much broth, do not reduce it quickly with high heat. Instead, skim off some broth. If the broth is too little and too thick, you can add some of the original broth mixed with a small amount of hot water and salt, then pour it over the meat.

　　Flavor Profile

　　1. “June Fresh,” also known as “Water Basin Lamb,” is said to have evolved from the more than 1,000-year-old “lamb soup.” It is named “June Fresh” because it is available in the sixth lunar month and is a traditional famous dish from Gansu.

　　2. The meat is soft, the broth is clear, the texture is delicate and refreshing, the aroma is rich, and the taste is delicious. It is especially flavorful when eaten with baked flatbread and served with green garlic, cilantro, and pickled vegetables.