Barbecue
Spicy and flavorful Chinese lamb skewers, crispy outside and tender inside, with aromatic cumin crumbs, one of the most popular street foods.
Red Braised Lamb
Red braised lamb is a classic Hunan dish. The lamb is tender, the soup is red and spicy, perfect for warming up in winter.
Twice-Cooked Lamb
Sichuan-style twice-cooked technique elevates lamb with a spicy, aromatic kick. Crispy edges, tender meat, and vibrant leeks make it an irresistible rice companion.
Huangmian Kaorou (Xinjiang Yellow Noodles with Roasted Lamb)
A Xinjiang speciality: chewy yellow noodles tossed with roasted lamb, onions and cumin, bursting with aromatic and savory flavors.
Fish Embracing Lamb
A classic Huizhou dish where fish and lamb unite in one pot — the fish is tender, the lamb melts in your mouth, and the sauce is rich and aromatic.
Yang Fang Cang Yu (Lamb Stuffed with Fish)
An ancient dish from Xuzhou, it combines lamb and fish in one pot, creating an incredible umami flavor with tender meat and rich broth.
Xiaochao Paomo (Stir-fried Bread with Mutton)
A classic Xi'an street food, crispy golden bread cubes stir-fried with tender mutton, black fungus, and daylily buds in a tangy, spicy sauce; a delightful twist on the famous Paomo.
Instant-Boiled Lamb (Shuan Yangrou)
A traditional Northern Chinese hot pot, thinly sliced lamb quickly blanched in a flavorful broth, dipped in sesame sauce. Warming and satisfying.
Beijing Lamb Head Meat
A classic Beijing cold dish: boiled lamb head sliced thin, served with Sichuan pepper salt. Crisp texture, pure flavor, perfect with drinks.
Beijing-style Copper Pot Lamb Hotpot
An authentic Beijing hotpot with clear broth and hand-sliced lamb, dipped in a rich sesame sauce. It warms the heart and body, perfect for winter.
Beijing Scallion Stir-fried Lamb
Tender lamb slices quickly seared with fragrant scallions in a savory soy glaze. This classic Beijing dish showcases the art of high-heat wok cooking.
Beijing Boiled Lamb Head
Beijing boiled lamb head, white broth, tender meat, served with garlic sauce, pure and classic Beijing snack.
Beijing-Style Instant-Boiled Mutton
A traditional Beijing hot pot featuring fresh lamb sliced paper-thin, cooked in a clear broth and dipped in savory sesame sauce. Perfect comfort for winter.
Beijing Grilled Meat (Beijing Zhizi Kaorou)
A traditional Beijing grilled meat dish, lamb is quickly seared on a hot iron plate with scallions and cilantro, highly aromatic and tender.
Beijing Roasted Lamb Rack
Crispy outside and tender inside, spices penetrate every strand of lamb. Aromatic while roasting, perfect for a feast.
Beijing Clay Pot Lamb
Tender lamb in rich broth, slow-cooked in a clay pot for intense flavor, perfect winter warmer.
Beijing-Style Braised Lamb Strips
Beijing-Style Braised Lamb Strips is a classic Beijing dish, with lamb slowly braised until tender and flavorful, red-bright color, rich scallion aroma, perfect for winter nourishment.
Beijing Sweet and Sour Lamb (Tasimi)
A classic Beijing halal dish, shiny red, crispy outside and tender inside, sweet and sour, named for its honey-like appearance.
Lamb Hot Pot (Shuan Yangrou)
A classic northern Chinese winter dish, featuring paper-thin lamb slices quickly boiled in a fragrant broth and dipped in a savory sesame sauce.
Plain Boiled Lamb Head with Spiced Salt
A traditional Beijing dish, lamb head simmered in clear broth until tender, served with Sichuan pepper salt. It's a winter nourishing favorite and a perfect drinking snack.