Peking Mutton/Lamb in Sesame Paste (Zhi Ma Jiang Yang Rou / 芝麻酱羊肉)
Beijing
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Beijing culinary tradition
II
Description
Cold appetiser of thinly sliced boiled lamb dressed in a sesame paste sauce with dark vinegar, garlic, chilli oil, and soy. A refreshing summer preparation that showcases the Northern Chinese love of sesame-lamb pairing. Different from shuan yang rou (hot pot version) — this is cold and served as a starter.
III
The Thread
—Korean mul naengmyeon with lamb (swap)
—Japanese cold soba with sesame dressing (noodle parallel)
—Middle Eastern lamb with tahini
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Flavour Context
Cool, rich sesame coating sweet lamb — the vinegar brightens, chilli oil warms, garlic sharpens
Pillars V — VII
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