Stewed Lamb,”Guest”from Imperial Cuisine Kitchen

As the account in Essentials of Medicine Medica goes, “Ginseng replenishes the vital energy for humans while the mutton nourishes the body.”Mutton has always been used as a raw material for cooking to keep out the cold of the bodies and replenish the vital energy.For the fact that the mutton can warm the torso,replenish the vital energy,nutrish the body,keep out of the cold and develop muscles adding strengths to the body,since Song Dynasty the mutton has been used as the main ingredient for court cuisine.Particularly in Qing Dynasty,the royal court loved a lot of the mutton.The stewed lamb is one of the dishes made of mutton then,with Lanzhou Stewed Lamb most famous across the nation.

One living in Lanzhou cannot resist the food of mutton.Lanzhou people are not only fond of mutton,but also skilled in cooking dishes of mutton.Since the sheep in Northwestern China has been growing on feeding the grass by Yellow River,the lamb would taste very palatable with little typical odor found in sheep from other areas.The cooking of lamb with additions of potatoes,green peppers and hand- made rice noodles would make a perfect match of both mutton and vegetables,not only upgrading the taste but also achieving a more balanced dietary pattern.It is noteworthy that the rice noodles in the dish are hand-made locally,an ingredient that can be enjoyed safely and taste really nice.As the staple food in the stewed lamb,the rice noodles would taste to the best extent if one dips the noodles into the juice of stewed lamb.

hancheng

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