Beijing culinary tradition
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.
Cool, rich sesame coating sweet lamb — the vinegar brightens, chilli oil warms, garlic sharpens
{"Lamb cooked gently in plain water until just done — not overcooked","Cool quickly in cold water to stop cooking and firm the texture","Sesame paste sauce: Chinese tahini thinned with lamb broth, Zhenjiang vinegar, light soy, sesame oil, garlic, chilli oil","Slice very thin across the grain after chilling"}
{"Cucumber julienne underneath or alongside for crunch and freshness","Balance sesame paste sauce: rich but must have acidity from vinegar to cut the fat","White sesame paste from Chinese supermarkets is more delicate than Middle Eastern tahini"}
{"Dressing the lamb while hot — dilutes the sauce and softens the meat excessively","Thick slices instead of shaved-thin presentation","Using peanut butter instead of proper sesame paste — completely different flavour profile"}
Land of Plenty — Fuchsia Dunlop