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Traditional lamb dishes dispel winter's chill
Source: Shanghai Daily |
January 1, 2011, Saturday
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Print Edition
Print Edition
MOST people don't associate lamb with the Chinese cuisine, but sheep meat is considered a very healthy antidote to winter's chill.
Mutton activates blood circulation, generates heat and stimulates the appetite, according to "Bencao Gangmu," a compendium of traditional Chinese medicine written by noted herbalist Li Shizhen.
The meat is believed to be good for kidneys, lungs, liver and eyesight. It's especially recommended for people feeling frail or weak and for women who are pregnant.
Qibao Old Street in the Minhang District is the place to go for this nutritious and tasty winter treat. Qibao mutton is a famous local specialty known for its tenderness and succulent flavor.
The old narrow street is studded with lamb restaurants as well as eateries serving a variety of snacks. On weekends and holidays, the street is packed with people drawn by the temptations of food.
Qibao's plain sliced lamb and red-braised mutton with soy sauce are the two most famous dishes served up on the street. The lamb is served with a special sauce whose recipe is a closely guarded secret.
Locals traditionally eat mutton beginning as early as 4am in the winter, said Wu Deshan, manager of Tianxianglou, one of the most famous lamb eateries in Qibao.
"We use the meat of sheep raised in the Taihu Lake area because it's more tender," Wu said. "The pot we use is large enough to cook several big slabs of mutton at a time. Fat and bones are removed after the broth is done, and our chefs start stewing the meat with spices like fennel, clove and star anise."
Wu said plain sliced lamb meat is usually served cold after being refrigerated overnight, but most locals prefer eating it hot, accompanied by yellow wine, or huangjiu. A lot of people come in to the restaurant to take Qibao's plain sliced lamb home.
The other famed lamb dish in Qibao, namely the red-braised mutton, is said to be one of the favorite cuisines of Qing Dynasty Empress Dowager Cixi. The meat is cooked with ginseng, red dates, sugar and soy sauce for about four to six hours.
Enjoying lamb in the winter is not only a taste treat, but also a taste of history!
Mutton activates blood circulation, generates heat and stimulates the appetite, according to "Bencao Gangmu," a compendium of traditional Chinese medicine written by noted herbalist Li Shizhen.
The meat is believed to be good for kidneys, lungs, liver and eyesight. It's especially recommended for people feeling frail or weak and for women who are pregnant.
Qibao Old Street in the Minhang District is the place to go for this nutritious and tasty winter treat. Qibao mutton is a famous local specialty known for its tenderness and succulent flavor.
The old narrow street is studded with lamb restaurants as well as eateries serving a variety of snacks. On weekends and holidays, the street is packed with people drawn by the temptations of food.
Qibao's plain sliced lamb and red-braised mutton with soy sauce are the two most famous dishes served up on the street. The lamb is served with a special sauce whose recipe is a closely guarded secret.
Locals traditionally eat mutton beginning as early as 4am in the winter, said Wu Deshan, manager of Tianxianglou, one of the most famous lamb eateries in Qibao.
"We use the meat of sheep raised in the Taihu Lake area because it's more tender," Wu said. "The pot we use is large enough to cook several big slabs of mutton at a time. Fat and bones are removed after the broth is done, and our chefs start stewing the meat with spices like fennel, clove and star anise."
Wu said plain sliced lamb meat is usually served cold after being refrigerated overnight, but most locals prefer eating it hot, accompanied by yellow wine, or huangjiu. A lot of people come in to the restaurant to take Qibao's plain sliced lamb home.
The other famed lamb dish in Qibao, namely the red-braised mutton, is said to be one of the favorite cuisines of Qing Dynasty Empress Dowager Cixi. The meat is cooked with ginseng, red dates, sugar and soy sauce for about four to six hours.
Enjoying lamb in the winter is not only a taste treat, but also a taste of history!
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