Whole Lamb Feast (Halal)

Whole Lamb Feast (Halal)

　　Hair Vegetable Mountain

　　Premium cooked tender lamb leg meat is sliced into thick slices about 1 cm thick, marinated with salt, MSG, prickly ash water, and pepper. The hair vegetable is cleaned and soaked until soft. For plating, the lamb is cut into jagged, peak-like mountain stone shapes. The hair vegetable is spread at the bottom of the plate, with each layer of sliced meat alternating with a pinch of hair vegetable, and sharp-edged meat pieces skewered atop the hair vegetable, ensuring most of the hair vegetable remains visible, with the sharp meat pieces suspended like bizarre rocks on the hair vegetable. Finally, two slender coriander sprigs are inserted into the hair vegetable and lamb mountain, adorned with carrot carvings around the edges.

　　This dish can be served hot with clear broth or cold with triple-flower oil. The meat is tender, aromatic, refreshing, and delicious.

　　Braised Kirin Top

　　Braised Kirin Top is the signature dish of the Whole Lamb Feast. The sheep's head is scalded to remove hair and scraped clean, then boiled until cooked. The bones and tongue are removed while keeping the face and lower jaw meat intact and undeformed. The face meat is colored and seasoned with soy sauce, deep-fried until golden, and placed in a bowl. The sheep’s eye (with the black pupil removed) is placed in the eye socket, and the tongue slice is arranged in its original shape on top of the face meat. The lower jaw meat is pressed around the mouth in its original form, maintaining the complete shape of the sheep's head. Salt, soy sauce, prickly ash water, scallion segments, garlic slices, ginger, and one star anise are added, then steamed over high heat until tender. The seasonings are removed, and the sheep's head is flipped intact onto a concave plate, with the face pressed onto the lower jaw and a coriander sprig placed in the mouth, the tip sticking out. Hair vegetable, carrot-carved red chrysanthemums, and other flowers are arranged around the plate. This dish features a golden color, vibrant hues, an intact head shape, and tender, flavorful meat.

　　Tiger-Skin Meat

　　Premium cooked lean lamb is sliced into thick pieces. Half are coated with soy sauce and caramel color, and the other half with egg yolk and edible yellow dye. When the oil reaches 70% heat, the soy sauce-coated meat is fried until slightly blackened, then removed. At 50% heat, the yellow-coated slices are fried until golden and removed. The meat slices are cut into strips 1.5 inches long and 1 cm thick. Black and yellow meat strips are alternately arranged in a soup bowl, with prickly ash, star anise, cardamom, cinnamon, scallions, ginger, garlic, and one star anise added. After steaming, the seasonings are removed, the liquid is drained, and the meat is flipped onto a plate. A thin starch slurry is prepared in a wok with clear broth, topped with a drizzle of hot oil and sprinkled with pepper before serving. This dish has an attractive color, tender meat, rich aroma, and a tiger-skin-like black-and-yellow pattern.

　　Meat Pineapple

　　Lamb leg meat is trimmed into neat, elongated strips. Diamond-shaped knife marks are made on the surface at 1 cm intervals, cutting 4/5 into the meat without severing it. A touch of edible yellow dye is applied, and the meat is deep-fried in 80% hot oil until the knife marks puff up and color. It is then transferred to a bowl. A seasoning packet (a small amount of sugar, salt, star anise, ginger slices, cinnamon, apple, cloves, cardamom, MSG, prickly ash, etc.), scallion segments, and garlic slices are added to the bowl and steamed until tender. For plating, the ends of the meat are rearranged at the base of the plate to resemble a pineapple shape. The original broth is poured over, and a spinach tip is inserted at the top to resemble a crown. This dish is shiny, tender, aromatic, and pineapple-shaped.

　　Lamb and Kidney Bean Rolls

　　Lamb is diced into 1 cm cubes and seasoned with salt, prickly ash powder, MSG, pepper, and ginger powder. Half is mixed with soy sauce, and the other half is coated with egg white and starch slurry. Dried magnolia slices are diced and separately sautéed in warm oil. White kidney beans are washed and made into bean paste. Red and white bean paste meat rolls are formed by wrapping alternating red and white ingredients (white meat cubes, magnolia slices, red meat cubes, and bean paste) in egg wrappers, then cut into 8 segments. They are arranged in two layers on a plate with pointed tops to complete the dish. This dish is soft, tender, fragrant, and rich in bean flavor. Best served steamed directly on the original plate.

　　Lamb Loquat

　　Lamb is deboned, minced, and placed in a bowl. Two beaten egg yolks, a touch of edible yellow dye, salt, MSG, scallion segments, ginger powder, and dry starch are added and stirred into a thick mixture. The mixture is shaped into loquat-like meatballs, about 1.8 cm in diameter, with a peanut inside. A small piece of dried wood ear and an 8 mm-thick tofu strip are inserted into the round end of each. Twenty-two "loquats" are arranged per plate, then deep-fried until firm and removed. They are plated in a circle with stems facing inward. The exterior is crispy, the interior tender, and the flavor is enhanced with a sprinkle of salt and pepper.

　　Meat Cauliflower

　　Lean and fatty raw lamb and rehydrated magnolia slices are minced into filling, mixed with egg yolk, starch slurry, MSG, prickly ash water, scallion, and ginger. Dried tofu is cut into chopstick-thick strips and seasoned. A 1 kg square block of tofu is steamed and placed on a plate, with an irregular cauliflower-shaped hollow model carved out in the center. The hollow is filled with the meat filling, and about ten half-chopsticks are inserted 1.3 cm deep into the filling. After steaming, the chopsticks are removed, tofu strips are inserted, and the outer tofu mold is peeled off. Egg wash is applied to the tofu strips, steamed for 3 minutes, and the egg wash is textured with a wire. A thin starch slurry is prepared with clear broth and poured over the plate. The gaps are decorated with a bit of spinach before serving. This dish resembles cauliflower, is white in color, and has a tender, fragrant taste.

　　Meat Coral

　　Lamb is cubed into 2 cm squares, blanched in boiling water to remove blood, then returned to boiling water. The water level should cover the meat, and a seasoning packet is added. The mixture is brought to a boil, scum is skimmed, and scallion segments and salt are added. It is simmered until tender. Wolfberries are cleaned, their ends removed, and threaded onto thin vermicelli to form 7.6 cm-long coral-like strands, which are placed in the meat pot. Once the water boils again, the meat and broth are transferred to a soup bowl. This dish is nutritious, visually appealing, and features a red-and-white color scheme. The meat is tender, aromatic, and the broth is savory.

　　Golden Robe Lamb Tail

　　Deboned, cooked lamb tails are sliced into strips 3 cm long and 7.6 cm wide, coated with a mixture of beaten egg, starch slurry, flour, and edible yellow dye. The strips are fried in 60% hot oil until firm, then excess residue is removed. They are refried in 80% hot oil until golden and plated. A suitable amount of sugar is sprinkled on top. The dish is crispy outside, tender inside, sweet and fragrant, with a bright golden color.