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Beijing culinary tradition Techniques

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Beijing culinary tradition
Peking Mutton/Lamb in Sesame Paste (Zhi Ma Jiang Yang Rou / 芝麻酱羊肉)
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.
Chinese — Beijing — Cold Dishes →