Paper-Wrapped Lamb

Last updated 2026-11-15 — Paper-Wrapped Lamb. Judecheng improved upon the Cantonese technique of paper-wrapped chicken to create paper-wrapped lamb. The paper must be soft yet tough, oil-resistant, and not prone to crumbling when fried. The preparation, wrapping, and frying processes all involve unique techniques. When served, the paper is opened to release an irresistible aroma. In October 1943, Baotou was liberated for the first time. On November 17, Commander He Long of the United Defense Forces and Commander Yang Chengwu of the Third Corps of the North China Military Region came to Baotou to visit the soldiers. Zhao Guanying, commander of the Baotou Garrison District, specially invited them to Judecheng to try the paper-wrapped lamb. After tasting it, He Long and Yang Chengwu were full of praise: "The flavor of the paper-wrapped lamb is exquisite. We truly had our eyes opened and enjoyed a feast for the palate." (Yang Chengwu: "Commander He's Inspection of Baotou’s All-Vegetarian Banquet").