At the table
Let the hot bowl cool slightly. Separate the tender meat from any bones and enjoy it with its juices.
Contains lamb; rib pieces may contain bones. Check additions if you have dietary restrictions.
The representative preparation contains no chili. Cuts, garnishes and added sauces vary by kitchen.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Belly and rib meat can be used; red-rooted local scallions are an option.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Lamb juices with ginger and scallion.
- Chili heat
- Texture
- Tender, soft meat.
- How it’s made
- Portion cut lamb with ginger, scallion and salt into bowls, then steam.
Belly and rib meat can be used; red-rooted local scallions are an option.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Ningxia.
Ask if they have it first
请问你们有碗蒸羊羔肉吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Lamb steamed in its own juices
This account describes a tradition or story, rather than an established historical fact.
In Ningxia, this bowl-steamed lamb is associated with Hui cooking in Guyuan and Tongxin. Belly and rib meat are portioned into small bowls with ginger, scallion and a little salt. Long steaming softens the meat while the bowls collect its juices. Goji berries and coriander finish this version.