Lao Tongjia Preserved Lamb

Lao Tongjia Preserved Lamb

　　Xi’an’s Lao Tongjia Preserved Lamb boasts a history of over 300 years. Legend has it that in 1900, during the invasion of Beijing by the Eight-Nation Alliance, Empress Dowager Cixi and Emperor Guangxu fled to Xi’an. After tasting Lao Tongjia’s preserved lamb, they were highly impressed. Xing Tingwei, teacher of the Minister of War Zhao Fuqiao, inscribed the three characters “辇止坡” (which means “Chariot Stopping Slope”), which were then made into a plaque and hung at the entrance. Since then, Lao Tongjia Preserved Lamb has become widely renowned.

　　Made from bone-in lamb, and seasoned with mirabilite, cinnamon, star anise, Sichuan pepper, black cardamom, fennel, and Qinghai salt, the lamb is carefully processed through curing, boiling, and braising techniques. It features a glossy red color, tender and flaky meat, distinct layers of fat, rich aroma without greasiness, and a delicious taste. For over 300 years, it has remained popular for its unique flavor.

　　The preserved lamb is made with carefully selected ingredients, refined techniques, complete seasoning, and proper cooking. The resulting meat is glossy red, tender, fragrant, and delicious—making it an excellent dish to accompany meals or drinks, as well as a great gift for family and friends.

　　Production Process: Fresh, fatty lamb is selected and slaughtered, then prepared with green salt, mirabilite, star anise, cinnamon, black cardamom, Sichuan pepper, and fennel. Through processes such as ingredient preparation, curing, and coloring, the final product is made. During the curing stage, the lamb is folded skin-side together and placed in large jars, with well water added along with green salt and mirabilite. It is cured for 2–5 days until well-penetrated. When boiling the meat, the aged brine is first poured into a pot, followed by an equal amount of water, and a spice bag is added. The mixture is brought to a boil over high heat, after which an appropriate amount of green salt is added. The meat is then placed on a cutting board, pressed down with a weight, and simmered over low heat for 3–4 hours until the meat is tender and the bones come loose. The meat is removed and placed on a plate, rinsed with the original broth, excess broth is removed, and the meat is dried with a clean cloth.

　　In addition to being rich in protein and fat, lamb also contains compounds that are sweet and bitter in flavor and warming in nature. It helps stimulate the appetite, enhances food intake, nourishes kidney yang, and is considered a strength-building food.