Grilled Lamb by Hand

Grilled Lamb by Hand

　　Grilled lamb by hand is a delicacy served to guests in pastoral areas and also one of the indispensable staple foods in daily life. Trying it for the first time may give you a sense of its primal simplicity, but after a few tastings, you’ll find yourself craving more, leaving a lasting impression. “Grilled by hand” is a uniquely flavorful way of eating in the Qinghai Plateau and enjoys a great reputation across China. Grilled lamb by hand is closely tied to the nomadic lifestyle of Tibetan people, who live by the water and grass. The name comes from the traditional method of eating — using one hand to hold the meat and the other to hold a knife, slicing, carving, and picking off every bit of meat from the bones until nothing is left. The preparation involves boiling freshly slaughtered lamb in a pot for just 30 minutes, after which the hostess removes it, chops it into chunks, and serves it steaming hot to guests (the lamb breast is offered to guests, while the shoulder meat is given to elders). Guests then pick up large pieces of lamb by hand and simply dip them in a bit of “Qing salt” before eating — the flavor is extraordinarily delicious. Alongside the grilled lamb, guests are also served freshly made “blood sausage,” “flour sausage,” and “meat sausage.”

The grilled lamb by hand on the grasslands represents the bold, hearty, warm, devout, and hospitable character of the herders through its color, aroma, taste, and presentation. People of all ethnic groups in Qinghai — whether Hui, Han, Mongolian, or Salar — serve grilled lamb by hand as an esteemed dish for honored guests. In recent years, with the booming tourism industry, hotels across Qinghai have listed grilled lamb by hand as one of the region’s signature flavors.　( Golmud)