Scallion-Braised Mutton 葱扒羊肉
Scallion-Braised Mutton is featured among the local specialties of Henan.
Scallion-Braised Mutton (葱扒羊肉) is a Henan dish of cooked mutton and scallion (大葱) finished in stock by pa (扒), a braising method typical of eastern Henan cooking.
How it is made
Mutton and scallion are the two main ingredients, and the mutton goes in already cooked. It is then braised with stock and seasonings by the pa (扒) method.
Flavour and texture
Chinese Wikipedia describes the finished dish as red and glossy in colour, with soft, tender mutton. The scallion is cut into lengths that soak up the stock as they braise, which gives them a mellow, full flavour; they are a main ingredient on the plate, not a garnish.
Where it comes from
The same encyclopedia article on Yu cuisine (豫菜), the regional cooking of Henan, lists Scallion-Braised Mutton among the cuisine's ten famous dishes (十大名菜), next to Yellow River carp with baked noodles and Kaifeng's pan-fried and pa-braised black carp head and tail. It names pa-braised dishes as typical of the eastern Henan branch of the cuisine, represented by Kaifeng (开封), a branch that holds strictly to tradition.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-24. Recipes and servings vary between kitchens.