At the table
Separate meat from the bones; small pieces of nang bread can be dipped in the broth.
Check for bones and ask about added vegetables or legumes.
Check for bones and ask about added vegetables or legumes.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Check for bones and ask about added vegetables or legumes.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Bone-in lamb simmered in an enamel mug, with tender meat and a savory broth. The representative version includes carrot.
- Chili heat
- Texture
- Bone-in lamb simmered in an enamel mug, with tender meat and a savory broth. The representative version includes carrot.
- How it’s made
- Slowly simmer lamb and carrot in water in an enamel mug; season with salt.
Check for bones and ask about added vegetables or legumes.
A CONNECTION TO PLACE
Origin & regional roots
Its origins are linked to Xinjiang.
About this regional connection
Xinjiang: Told as a Kashgar food and still cooked in Aksu. Not pinned to one restaurant.
Ask if they have it first
请问你们有缸缸肉吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Xinjiang mug lamb
This account describes a tradition or story, rather than an established historical fact.
Xinjiang cooks use enamel mugs as individual cooking pots; the dish is also served in night-market settings.