Yinchuan Lamb

Yinchuan Lamb

　　The lamb from Ningxia benefits from the region’s unique water and soil, resulting in meat that is free from strong gamey flavors. Lamb from 2–3-month-old lambs is considered the best — tender and juicy without being greasy. The lamb is chopped into small square pieces and can be stir-fried, steamed, or braised in soy sauce. When served with Ningxia’s specialty goji berry wine, it takes on an even more distinctive flavor.

　　Ingredients: lamb, celery, cellophane noodles, red chili peppers, scallions, salt, monosodium glutamate, vegetable oil

　　Preparation: Heat an appropriate amount of vegetable oil in a wok. Add the chopped lamb and stir-fry over high heat. As it cooks, add ingredients such as celery and cellophane noodles. Stir-fry until the lamb is just cooked. Serve with steamed rice.

　　Characteristics: Bright red color, tender texture, and rich, savory flavor. (Yinchuan)