Ancient scholars interpreted the character for “beauty”
as “a large sheep”
The reason a large sheep is considered “beautiful”
lies in its deliciousness.
From ancient times to the present,
from south to north,
lamb dishes showcase regional specialties:
boiled, fried, stewed, stir-fried, or hot-pot-style—
fresh without gaminess,
with just the right balance of lean and fat.
Steaming hot and fragrant, lamb is the most tempting food in winter.
The northwest's passion for mutton rivals Sichuan and Chongqing's devotion to hotpot, or Jiangnan's love for lotus root and bamboo shoots. The land nurtures its ingredients, which in turn nourish its people—China's culinary culture has always cherished harmony between heaven and humanity. Some say mutton grows more exquisite the further northwest you go, where its flavor and nourishing qualities reach their pinnacle.
The taste of the northwest begins with mutton.
The Hui people residing in Ningxia excel at raising sheep and even more at cooking them, with sheep occupying a significant place in their culinary culture. Among Ningxia's Tan sheep, those from Yanchi County in eastern Ningxia are considered the finest. In recent years, the reputation of “Yanchi Tan Sheep” has gradually spread nationwide, and Yanchi has become known as the “Hometown of China's Tan Sheep,” renowned for its premium lamb.
Only those who have experienced the melt-in-your-mouth richness of its fat, akin to butter, can truly understand the locals' conviction: “Once you've tasted Yanchi lamb, you'll never eat lamb from anywhere else.” Raised in Yanchi—the “Hometown of Licorice”—these Tan sheep drink mildly alkaline mineral water and graze on over 170 types of forage, including licorice and bitter beans. Their meat is rich yet never greasy, and it rarely carries the unpleasant gaminess common in ordinary lamb.
How to savor a whole Tan sheep? — On the table, hand-pulled lamb is tender and springy; stir-fried lamb chops gleam with rich oil; roasted lamb bursts with savory aroma, crispy outside and tender within. Beyond these, lamb liver cold noodles, lamb-stuffed flatbread, lamb mince noodles, offal soup...
01.Flavorful Roasted Lamb Chops
Creating delicious lamb chops is no easy feat. After marinating for a full three hours in our specially blended seasoning mix, the chops absorb all the flavors before heading into the oven for over two hours. Even heat draws out every drop of savory goodness—how could they not be irresistibly aromatic?
Golden and glistening, the aroma fills the air, and each bite delivers tender, crispy perfection. The lamb ribs are roasted to a rich, caramelized finish—the crust is crispy and crunchy, while the meat remains tender and flavorful. Take a bite, and the juices burst out! Creamy and milky, with not a hint of gaminess, it's absolutely mouthwatering.
02. Hand-Gripped Lamb Ribs
Simplicity is the ultimate sophistication—the most straightforward preparation yields the most sublime flavor. The highest tribute to Tan sheep, and a signature dish of Ningxia cuisine, is hand-gripped lamb.
Sinking your teeth into chunks of meat while washing it down with hearty gulps of liquor captures the very soul of Northwest cuisine. The taste is beyond question—the distinctive milky aroma wafts from the ribs as you hold them. Enjoy them plain or dipped in sauce—either way, it's an utterly stunning experience!
Hand-Gripped Yak Beef: A Taste of the Plateau!
Hand-gripped yak beef boasts a rich, robust flavor and satisfying chew. Its firm texture delivers a resilient, springy bite with every mouthful. Lean cuts remain tender and succulent, releasing juices that burst with flavor as you chew, leaving you thoroughly satisfied. The fatty portions, rich yet never greasy, add a distinctive depth to the experience.