Air-Dried Mutton 风干羊肉

Air-Dried Mutton (风干羊肉) in Ordos (鄂尔多斯) is meat cut into strips in early winter and hung in the shade to dry naturally until February or March. The Inner Mongolia regional government lists Arbas air-dried mutton (阿尔巴斯风干羊肉) among its 'Ordos Warm 10 Flavours' (鄂尔多斯温暖10味); it comes from Arbas Sumu (阿尔巴斯苏木), a township in Otog Banner (鄂托克旗) on the Ordos Plateau.

How it is made

Each year in early winter, when the temperature is below freezing, herders cut freshly slaughtered meat into small strips and hang them in a shaded spot to dry in the open air. The meat is ready to take down in February and March of the following year. A village first secretary posted to Otog Banner, promoting it in an online livestream reported by Farmers' Daily (农民日报), said the meat on offer had dried naturally for four months.

Where it comes from

The meat in the Ordos listing comes from Arbas goats (阿尔巴斯山羊), which are raised in Arbas Sumu. The regional government's feature notes that their cashmere is called 'soft gold' and their meat 'ginseng among meats'. Farmers' Daily calls Arbas goat meat famous far and wide.

How it is eaten

Once dried, the meat is roasted, stewed or eaten as it is. Stewed Arbas air-dried mutton is very chewy, salty and savoury without being greasy, and releases its juices at the first bite, with a flavour that lingers.