Six-Finger Lamb

Six-Finger Lamb

　　When autumn winds blow, the sheep grow fat. Autumn and winter are the best times for nourishing the body, and lamb, as a light tonic food, is highly favored. Goat meat is high in protein and low in fat, rich in vitamin B as well as iron, zinc, and selenium. Moreover, goat meat is tender and easy to digest and absorb, and eating more of it helps boost the body’s immunity. Eating lamb often in the cold winter helps invigorate qi and nourish deficiency, promote blood circulation, and enhance cold resistance. It can also increase digestive enzymes, stimulate appetite, strengthen the spleen, aid digestion, and benefit kidney and liver health. When paired with seasonal freshwater crabs, it helps dispel cold and warm the spleen and stomach, earning it the nickname “crab’s companion.”

　　Six-Finger Lamb uses premium locally sourced adult male goats. The traditional steaming method is employed: the goat is skinned and cleaned, then steamed with refined salt, yellow wine, and white sugar. Once boiling, it is simmered over low heat for about 40 minutes. After removing it from heat, the bones are taken out, and the meat is rolled into a cylindrical shape and tightly tied with steamed straw. Once cooled, the straw is removed, and the lamb is sliced thinly and arranged on a plate, served with a sweet and spicy sauce. Six-Finger Lamb features bright color, rich flavor, firm texture, and a strong savory taste.

　　Shanghuang Six-Finger Lamb has actively participated in various local specialty and signature dish selection events organized by the Liyang City Tourism Bureau. In 2008, it was nominated for Liyang’s Classic Signature Dish Award, and in 2009, it won the title of Liyang’s Best Tourism Commodity.