Lamb

Chengdu · Everything on bamboo skewers takes a dip in bubbling chili oil

Hohhot · Whole lamb roasted over charcoal, crisped skin and juicy meat — the grandest Mongolian feast

Hohhot · Hohhot-style shaomai with paper-thin wrappers, generously filled with mutton and scallion

Lanzhou · Lamb ribs boiled in plain water, dipped in spiced salt for the pure taste

Urumqi · Charcoal-grilled lamb skewers with cumin and chili powder

Urumqi · Braised rice with lamb, carrots, and raisins

Urumqi · Tandoor-baked lamb-filled buns, crispy skin, fragrant meat

Xi'an · Hand-torn flatbread soaked in lamb soup, served with sweet garlic and chili paste

Xining · Boiled lamb on the bone, eaten with bare hands and a sprinkle of salt — pure plateau flavor

Xining · Rich, peppery broth simmered with lamb tripe, liver, and heart — a high-altitude warmer

Xining · Thick hand-pulled noodles tossed with lamb, peppers, and onions over blistering heat

Yinchuan · Tender boiled mutton ribs eaten by hand, pure and unadorned — the pride of Hui cuisine

Yinchuan · Thin-sliced lamb flash-fried with cumin, onion, and green peppers

Zhengzhou · Layered sesame flatbread hot from the clay oven, crispy and flaky—perfect with soup or lamb