Lamb or mutton is a less common meat in China, and is only commonly used where there are large areas of pasture, such as in Inner Mongolia and Xinjiang.
However, expensive restaurants and Muslim restaurants in larger cities throughout China can now offer lamb and mutton on the menu because of China's well-developed infrastructure.
According to traditional Chinese medicine, lamb is an excellent meat for warding off the cold and keeping warm. It has functions of warming and nourishing the ‘qi’ and blood, strengthening the spleen, and stimulating the appetite. Therefore, lamb is the best and most recommended meat to eat in winter.
There are many ways to cook lamb, including roasting, frying, deep-frying, stir-frying, stewing, smoking, boiling, and braising. The most popular Chinese lamb dishes include mutton hot pot and roasted whole lamb.
Mutton hot pot is the most popular and easiest way to enjoy mutton, no matter whether eaten at home or in a restaurant. It can be cooked in spicy or clear broth, including other meats and a variety of vegetables. The most popular mutton hot pot is Beijing mutton hot pot.
Roast whole lamb is Mongolia's traditional food. It has a yellow color with crispy skin and soft meat. It is popular in Inner Mongolia and Xinjiang, and can be found in major cities across China. It is a decent dish prepared for a group of people at a banquet and is served to honored guests.
|Xinjiang roast whole lamb||Xīnjiāng kăo quán yáng||sshyin-jyang||
|northeast mutton slice hot pot||dōngběi shuài yángròu||dong-bay shwann yang-roh||
|Inner Mongolia roast mutton||Ménggŭ kăoròu||mnng-goo kaoww-roh||
|snowflake mutton||xuěhuā yángròu||sshwair-hwaa yang-roh||
|Urumqi hand-torn mutton||Wūlŭmùqí shŏu zhuā yángròu||oo-loo-moo-chee shoh jwaa yang-roh||
|Yan’an mutton soup||Yán'ān yáng xīng tāng||yen-ann yang sshing tung||
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