Sichuan Toothpick Lamb (Ya Qian Yang Rou / 牙签羊肉)

Modern Sichuan restaurant cuisine — late 20th century development

Modern Sichuan restaurant dish of very thin lamb slices threaded onto wooden toothpicks, deep-fried until crisp, then tossed in a wok with dried chillies, cumin, sesame seeds, and Sichuan pepper. The toothpicks allow easy picking up and eating. Combining Xinjiang cumin lamb flavour profile with Sichuan wok technique.

• Turkish adana kebab (ground lamb on skewer)
• Japanese yakitori (skewer technique)
• Indian seekh kebab

Crispy, spiced, cumin-forward with Sichuan depth from dried chillies and pepper — a playful, modern dish that bridges Xinjiang and Sichuan cuisines