Lin Tang Lamb Rafts

Lin Tang Lamb Rafts

　　Making lamb rafts is an extremely meticulous process. Fresh whole lamb is used, starting with the large intestine, which undergoes multiple hand-cleaning steps until thoroughly washed and ready for use. The heart, liver, kidney, and selected cuts of meat are finely chopped into a filling, mixed with finely sliced scallion whites, minced ginger, fine salt, and pepper, blended well, and carefully stuffed into the intestines. The steamed meat-filled sausages are then cut into segments about one inch long, and when the iron wok is hot with oil, scallions and fresh ginger strips are added, stir-fried until lightly golden, then scooped into a bowl. Topped with mashed garlic, chili oil, and aged vinegar, it releases a rich and enticing aroma.