1 Bone Dish
[Ingredients]
Pig spine bones ………………………………. 3000 grams
Prickly ash powder ………………………….. 50 grams
Pig chest bones with meat …………………… 2000 grams
Chili powder ………………………………… 100 grams
Salt …………………………………………. 200 grams
Sichuan peppercorn powder …………………. 100 grams
[Cooking Method]
- Place the pig spine bones and chest bones with meat on a chopping block. Use the back of a knife to crush the bones, then finely chop them with the blade. Transfer to a bowl, add salt, chili powder, Sichuan peppercorn powder, and prickly ash powder. Mix well and marinate for 3 to 5 days.
- Wash the squash leaves thoroughly, blanch them in boiling water, drain and dry them. Wrap each piece of meat and bone mixture in the leaves, then place them in a clay pot and cover for storage.
- When ready to serve, remove from the pot and stir-fry, steam, or boil as desired.
[Key Techniques]
It is crucial to finely chop the pig spine bones for better flavor infusion.
[Flavor Characteristics]
This dish is best made in late winter or early spring, and can be stored for 2 to 3 months without spoiling. It features a spicy, numbing, and fresh flavor, unique and characteristic of the Blang ethnic cuisine tradition.
2 Marinated Fried Liver
[Ingredients]
Fresh pig liver ……………………………… 1500 grams
Salt ……………………………………………. 50 grams
Chili powder …………………………………. 80 grams
Pork lard ……………………………………. 5000 grams
[Cooking Method]
- Rinse the liver thoroughly with clean water, remove the bitter gall, and boil in boiling water until cooked through.
- Heat a pot over high heat, add the pork lard, and heat until it reaches 50% hot. Fry the pig liver in the hot lard until partially cooked, then transfer everything into a crock.
To serve, remove the liver, cook it in broth again, then cool and slice. Heat a pot over high heat, add oil, stir-fry the chili powder until fragrant, add the liver slices and salt, stir-fry evenly, then plate and serve.
[Key Techniques]
“Fry-dip” method involves slowly frying the ingredients in warm oil, being careful not to burn them.
[Flavor Characteristics]
This dish is commonly prepared by the Buyi ethnic group during the slaughter of sheep and pigs. The pork liver, marinated in oil, can be preserved for a long time without spoiling, and is enjoyed immediately upon serving. The finished dish has a spicy and aromatic taste, with a glossy appearance.
3 Ming Kai Ye He
[Ingredients]
Raw lamb meat ……………………………….. 100 grams
Salt …………………………………………… 10 grams
Eggs ………………………………………….. 150 grams
Monosodium glutamate (MSG) ………………. 5 grams
Cornstarch …………………………………… 20 grams
Sichuan peppercorn water ………………….. 10 grams
Chopped green onions ……………………….. 5 grams
Ground pepper ……………………………….. 10 grams
Ginger paste …………………………………. 5 grams
[Cooking Method]
- Mash the raw lamb meat into a paste. Add beaten eggs, a little cornstarch, salt, Sichuan peppercorn water, MSG, chopped green onions, and ginger paste. Mix well to form balls about 1.5 centimeters in diameter. Place them on a plate and steam until cooked.
- Whisk the egg whites until foamy enough to hold up chopsticks. Add cornstarch and mix well. Divide into 11 portions and spread each portion into a flat mound about 2 centimeters in diameter. Press a meatball into the center of each mound.
- Mix a few peas with soy sauce until blackened, and place one pea on top of each meatball.
- Trim and clean the upper and lower eyelids of the lamb carefully without altering their shape. Place an eyelid on each “eyeball,” leaving a slight opening to reveal the “eyeball.”
- Steam the prepared “lamb eyes” for 5 minutes. Adjust any uneven parts and arrange on a serving plate.
- In a pot, combine clear soup, MSG, Sichuan peppercorn water, and salt. Bring to a boil, skim off any foam, and thicken slightly with cornstarch solution. Drizzle with chicken oil and sprinkle with ground pepper. Pour over the “lamb eyes” in the serving dish.
[Key Techniques]
- Ensure the right amount of cornstarch in the lamb meat mixture; too much will harden the texture, and too little won’t provide adequate binding.
- Use a second-grade cornstarch for the thickening sauce.
[Flavor Characteristics]
This dish is a traditional Muslim cuisine served during a whole lamb feast, known for its delicate and fresh taste. The appearance closely resembles lamb eyes, hence its poetic name “Ming Kai Ye He” (eyes opening at dawn, closing at dusk).
4 Wang Feng Po
[Ingredients]
Raw lamb meat (nose) ……………………….. 150 grams
Salt …………………………………………… 10 grams
Cooked eggs ………………………………… 100 grams
Sichuan peppercorn water ………………… 20 grams
Raw eggs ……………………………………. 200 grams
Monosodium glutamate (MSG) …………….. 4 grams
Cornstarch …………………………………. 30 grams
Ground pepper ……………………………… 5 grams
Cilantro ………………………………………. 5 grams
Chopped green onions …………………….. 4 grams
Ginger paste ……………………………….. 4 grams
[Cooking Method]
- Trim and clean the lamb nose meat neatly, keeping its original shape, and arrange it on a plate.
- Whisk the egg whites until thick enough to stand chopsticks upright. Stir in cornstarch until smooth. Spread the egg mixture evenly over each piece of lamb nose meat.
- Smash the raw lamb meat into a paste with a knife. Add beaten eggs, a little cornstarch, salt, Sichuan peppercorn water, chopped green onions, and ginger paste. Mix into a filling and shape into 5-6 oval balls about 1.6 centimeters in diameter. Steam until cooked, then cool. Slice each ball lengthwise and place a piece in the center of each egg-coated lamb nose meat. Cut the cooked eggs into 10-12 pieces, remove the yolks, and place a piece on top of each meatball, pressing firmly. Steam for 5 minutes. Arrange neatly on another plate, garnished with soaked cilantro.
- Heat clear soup in a frying pan, add salt, MSG, skim off any foam, thicken slightly with cornstarch solution, drizzle with sesame oil, and sprinkle with ground pepper. Pour over the meatballs on the plate. Garnish each meatball with a slice of cilantro on top.
[Key Techniques]
This dish is characterized by its intricate presentation, aiming for a resemblance to natural scenery.
[Flavor Characteristics]
Using lamb nose meat as the “mountain,” egg coating as the “slope,” and meatballs as the “peak,” this dish realistically resembles a distant mountain peak, hence its name “Wang Feng Po” (Looking at the Mountain Peak). It is a renowned dish in traditional Muslim feasts featuring whole lamb cuisine.
5 Yin Jian Tai
[Ingredients]
Cooked lamb jaw meat ……………………………. 300 grams
Egg ……………………………………………….. 50 grams
Sichuan peppercorns ……………………………. 10 grams
Salt ……………………………………………….. 20 grams
Star anise …………………………………………. 10 grams
Ginger slices ……………………………………… 5 grams
Cloves ……………………………………………… 10 grams
Green onion (cut into segments) …………………. 8 grams
Black cardamom pods ……………………………. 10 grams
Garlic slices ……………………………………….. 6 grams
Galangal …………………………………………… 10 grams
White cardamom seeds ………………………….. 10 grams
Black pepper ………………………………………. 5 grams
Vegetable oil ……………………………………. 750 grams
[Cooking Method]
- Clean the cooked lamb jaw meat thoroughly and place it whole in a bowl. Prepare a broth using salt, clear soup, and a small amount of soy sauce. Pour the broth over the meat in the bowl. Add Sichuan peppercorns, star anise, cloves, black cardamom pods, white cardamom seeds, ginger slices, green onion segments, and garlic slices. Steam for 1 hour to allow the flavors to infuse. Remove the meat and discard the spices. Drain excess broth.
- Add a small amount of hot oil to the bowl. Beat an egg and mix with steamed flour and water starch until smooth, forming a batter. Coat the lamb jaw meat evenly with the batter.
- Heat vegetable oil in a frying pan over high heat until it reaches 70% of its temperature. Fry the lamb jaw meat until set, then remove, separate any stuck parts, and clean off any flour residue. Increase the oil temperature to 70% again and fry the meat until golden brown. Drain excess oil using a slotted spoon.
- Trim the fried meat at both ends, pair two pieces together, slice diagonally into pieces, arrange neatly on a plate as originally shaped.
- Remove seeds from Sichuan peppercorns, stir-fry until golden brown in a pan with salt, then grind finely. Mix with black pepper and MSG, and serve in a small dish alongside the lamb.
[Key Techniques]
Lamb jaw meat should be fried twice: first to cook through, and second to achieve a golden brown crispy exterior.
[Flavor Characteristics]
This dish is a prominent Muslim cuisine served during whole lamb feasts, known for its bright yellow color, crispy exterior, and tender, flavorful interior. The jaw meat, used by the lamb for drinking water, gives rise to its name “Yin Jian Tai” (Drinking from the Stream Platform).
6 Hui Yun Tou
[Ingredients]
Raw lamb brains …………………………………. 5000 grams
Salt ……………………………………………….. 20 grams
Sesame oil ……………………………………….. 20 grams
Monosodium glutamate (MSG) ……………….. 5 grams
Cornstarch ……………………………………….. 10 grams
Ground pepper …………………………………… 8 grams
[Cooking Method]
- Place the raw lamb brains into a pot of slightly simmering water. Poach the lamb brains over low heat until cooked through. Remove and peel off the thin layer of skin. Cut the lamb brains in half, then slice into approximately 2-centimeter thick pieces. In a frying pan, add clear soup and blanch the sliced brains twice to remove impurities.
- In another pot, heat clear soup and add the blanched brain slices, along with MSG, ground pepper, and salt to taste. Skim off any foam that forms as the soup comes to a boil. Thicken the soup with cornstarch solution until it reaches desired consistency. Drizzle with chicken oil or sesame oil. Serve hot in soup bowls or plates.
[Key Techniques]
- Ensure the water used to poach the lamb brains is only slightly simmering to prevent the skin from cooking off prematurely and affecting the shape.
- Blanching the brain slices twice in hot water helps to initially remove any undesirable flavors.
[Flavor Characteristics]
This dish is a signature Muslim cuisine served during whole lamb feasts. The broth is clear and white, the brain texture is soft and tender, with a fresh and non-greasy taste that melts in your mouth, suitable for all ages.
7 Pan-Fried Sliced Lamb Tongue
[Ingredients]
Cooked lamb tongue ……………………………. 150 grams
Sichuan peppercorn water …………………….. 10 grams
Salt …………………………………………….. 10 grams
Rice vinegar …………………………………… 10 grams
Sugar ………………………………………….. 10 grams
Diced green onions ……………………………. 10 grams
Sesame oil …………………………………….. 10 grams
Ginger, minced ………………………………… 8 grams
Monosodium glutamate (MSG) ………………. 5 grams
Garlic, minced …………………………………. 6 grams
Cornstarch …………………………………….. 20 grams
Cilantro …………………………………………. 5 grams
[Cooking Method]
- Scrape off the outer skin of the lamb tongue and slice into large pieces. Arrange the slices on a plate in a tiered shape.
- Heat a small amount of oil in a frying pan. Pan-fry both sides of the lamb tongue until browned. Add diced green onions and minced garlic, stir-fry briefly. Pour in rice vinegar, then add Sichuan peppercorn water, soy sauce, a little broth, salt, MSG, and sugar. Cover the pan with a lid and simmer over low heat for 1-2 minutes. Uncover, increase the heat to high, thicken the sauce with cornstarch slurry, stir-fry briefly. Drizzle with sesame oil and garnish with minced cilantro before serving.
[Key Techniques]
- It’s essential to scrape off the sticky outer layer of the lamb tongue.
- Adding vinegar helps to remove any unwanted smell.
[Flavor Characteristics]
This dish is a prominent Muslim cuisine served during whole lamb feasts. It features an elegant presentation with bright colors, and the texture is crispy outside and tender inside. Lamb tongue, referred to as “cutting grass,” adds a touch of sophistication to the dining experience.
8 Braised Lamb Neck
[Ingredients]
Cooked lamb neck, 1 piece …………………….. 2000 grams
Salt ……………………………………………. 10 grams
Soy sauce ……………………………………. 10 grams
Star anise ……………………………………. 10 grams
Vegetable oil ………………………………… 750 grams
Ginger slices ………………………………… 10 grams
Cornstarch …………………………………… 30 grams
Green onions (scallions), segments …….. 10 grams
Sichuan peppercorns ………………………….. 4 grams
Monosodium glutamate (MSG) ……………. 4 grams
[Cooking Method]
- Make a slit along the middle of the lamb neck, cleanly peel off the meat into two pieces along the bone. Trim off any tendons and neatly prepare them in a bowl for marinating.
- Heat vegetable oil in a frying pan over high heat until it reaches 80% hot, then fry the neck meat until golden brown. Remove and drain excess oil. Cut the meat into pieces shaped like eyes and arrange neatly in a bowl.
- In the same frying pan, add more oil and fry star anise until it turns dark yellow. Add green onion segments, ginger slices, soy sauce, salt, Sichuan peppercorn water, and clear broth. Once the broth boils, pour it into the bowl with the meat. Add additional clear broth, MSG, and thinly sliced green onions. Thicken the sauce with cornstarch slurry, drizzle with sesame oil for a glossy finish. Serve on a plate.
[Key Techniques]
- Whether cutting or arranging in the bowl, ensure everything is done neatly.
- Use the original juices from steaming the meat to create the sauce for pouring over the meat; this enhances the flavor.
- Adjust the thickness of the sauce appropriately. The slurry should resemble a thin rice soup, with fully cooked cornstarch, and finish with sesame oil to achieve a “bright and glossy” appearance.
[Flavor Characteristics]
This dish is a prominent Muslim cuisine served during whole lamb feasts, known for its rich and savory flavor with tender meat texture.
9 Honey Glazed Lamb Tails
[Ingredients]
Lamb tails …………………………………… 250g
Starch ………………………………………… 10g
Honey ………………………………………… 20g
Egg …………………………………………… 50g
Cooking oil ………………………………….. 750g
Sugar …………………………………………. 100g
Flour ………………………………………….. 10g
[Cooking Method]
- Cut the lamb tails into strips, 3.6 cm long and 0.9 cm wide. Beat the eggs, add water, starch, and flour, mix well to form a batter.
- Heat cooking oil in a frying pan until it reaches 70% heat. Dip each lamb tail strip in the batter and fry until golden brown.
- In a clean frying pan, add sugar, honey, and hot water. Bring to a boil and simmer until thickened into a syrup. Pour over the fried lamb tails and mix well. Serve on a plate.
[Cooking Tips]
Caramelize the sugar over low heat for about 5-6 minutes until it turns golden red for the best color.
[Flavor Characteristics]
This dish is a specialty in halal cuisine, featuring tender lamb tails without any gamy taste. The golden color and sweet aroma make it a delicious treat.
10 Meat Beehive
[Ingredients]
Lean and fat lamb meat …………………….. 500g
Dried small shrimps ……………………….. 10g
Eggs (2) …………………………………… 100g
Chopped green onions …………………….. 10g
Jasmine petals ……………………………. 50g
Minced ginger …………………………….. 10g
Mushrooms ……………………………….. 50g
Salt …………………………………………. 20g
Tofu ……………………………………… 1250g
Monosodium glutamate (MSG) …………….. 8g
Ground pepper …………………………….. 6g
Sichuan peppercorn water ………………… 5g
[Cooking Method]
- Chop the lamb meat into minced meat. Finely chop jasmine petals and mushrooms. Mix with beaten egg yolks, salt, water starch, MSG, Sichuan peppercorn water, chopped green onions, and ground pepper. Soak dried small shrimps in warm water.
- Steam the tofu to remove its bean smell, place it on a plate, and carve out a round hole in the middle of the tofu with a larger opening on top and a smaller opening on the bottom. Carve the edges of the hole to resemble a beehive. Fill the tofu hole with the meat mixture, leaving some space on top, press firmly, and insert half chopsticks into the meat mixture.
- Mix 2 egg whites with dry starch, pour over the meat filling, steam with the lid slightly open for 3 minutes, then remove from the steamer, remove the chopsticks, and remove all the tofu, sprinkle with dried small shrimps.
- In a frying pan, add fresh broth, salt, MSG, Sichuan peppercorn water, bring to a boil and skim off the foam. Thicken with water starch, drizzle with sesame oil, and pour over the “beehive” on the plate.
[Cooking Tips]
Be gentle when carving the tofu to avoid collapse.
[Flavor Characteristics]
This dish is a specialty in halal cuisine, featuring tender and white tofu with a fresh and fragrant taste, shaped like a beehive.