Hand-Pulled Lamb (甘肃手抓羊肉) boasts a history of nearly a thousand years and is a beloved dish in Gansu Province, particularly in areas like Baiyin and Linxia. The dish gets its name from the traditional method of eating, where diners would use their hands to grab the meat. While this practice is less common today, the term “hand-pulled” remains. The dish is deeply rooted in the nomadic lifestyle of the Tibetan people, who relied on livestock grazing near water and grasslands. The traditional way of eating involved one hand grabbing the meat while the other hand held a knife to cut and slice the tender lamb, ensuring that every morsel was savored.
Preparation Process
The making of Hand-Pulled Lamb involves several key steps and ingredients:
- Main Ingredient: The primary ingredient is bone-in lamb loin meat, known for its tenderness and flavor.
- Seasonings: A variety of seasonings are used, including cilantro, scallions, shredded ginger, minced garlic, star anise, Sichuan peppercorns, cinnamon, cumin, ground pepper, vinegar, Shaoxing wine, monosodium glutamate (MSG), salt, sesame oil, and chili oil.
Cooking Steps:
- Cut the lamb loin into chunks and rinse thoroughly with water. Clean the cilantro, removing the roots, and cut it into segments.
- In a pot, bring water to a boil and add the lamb. Skim off any foam that rises to the surface, then remove the meat and rinse it clean.
- Replace the water and bring it back to a boil, then add the lamb and all the seasonings.
- Once the soup reaches a boil again, cover the pot and reduce the heat to simmer until the meat is tender.
- Remove the lamb from the pot and place it on a plate, serving it with a dipping sauce.
Flavor Profile
Hand-Pulled Lamb is characterized by its delicate, juicy meat that is fragrant and tender without being greasy or gamey. The cooking process ensures that the lamb retains its natural flavor, enhanced by the aromatic spices.
Serving Styles: There are several ways to enjoy Hand-Pulled Lamb, catering to different preferences:
- Hot: Sliced and steamed, served with a special dipping sauce known as “Three-Flavor Oil.”
- Cold: Sliced and enjoyed with just a sprinkle of salt.
- Pan-Fried: Sliced and fried in a skillet, allowing for a crispy exterior while keeping the inside juicy.
