Pan-Chinese Muslim cuisine — the Hui people (China's largest Muslim ethnic group) spread this cooking across all of China
Bao chao yang rou: the rapid stir-fry of thinly sliced lamb with cumin, dried chili, and spring onion over extreme heat. The Hui Muslim technique imports Silk Road spicing into Chinese wok technique. The dish is cooked and served in under 2 minutes — any longer and the lamb toughens.
Smoky, cumin-forward, slightly spiced, clean lamb with wok-breath char
{"Extreme heat — wok must be at maximum temperature before lamb is added","Thin-slice lamb against the grain for maximum tenderness","Cumin is added twice: once in the marinade, once during cooking","Motion is everything — constant movement prevents sticking and ensures even cooking"}
{"A small amount of bicarb soda in the marinade tenderises tough lamb cuts","Add sliced onion with the spring onion for more sweetness","Serve over plain rice or with flatbread (nang) for a complete Hui Muslim meal"}
{"Cold wok — produces stewed rather than stir-fried lamb","Thick-sliced lamb — chewy and tough at high heat","Insufficient cumin — the dish should be distinctly cumin-forward"}
Shark's Fin and Sichuan Pepper — Fuchsia Dunlop