Tangwang Hand-grabbed Lamb

Tangwang Hand-grabbed Lamb

　　Tangwang Hand-grabbed Lamb gets its name from Tangwangchuan in the Linxia Hui Autonomous Prefecture. This area has a traditional dish called “Pinghuo Hand-grabbed Lamb,” a unique ethnic cuisine introduced to China and developed by the Sarta Central and West Asian ethnic groups who migrated eastward. Wang Yuyuan, an inheritor of the “Tangwang Hand-grabbed” tradition, came to Lanzhou in 1978 to run his business, and around the Xiaoxihu area in Qilihe District, he helped establish a food market where hand-grabbed lamb became the main specialty. Tangwang Hand-grabbed Lamb is made from high-quality meat of castrated sheep that is both fat and lean, with no gamy taste. The lambs are slaughtered and cooked on the same day, seasoned with premium spices in perfect proportions, and cooked over the right heat—resulting in tender, flavorful meat that is rich yet not greasy. (Lanzhou)