Xunhua Salar Hand-Grabbed Mutton 循化撒拉族手抓

Xunhua Salar Hand-Grabbed Mutton (循化撒拉族手抓) is a central meat course in the Salar banquet tradition of Xunhua (循化). China News Service describes it through the preparation of Zhang Haining (张海宁), head of the new-dish development committee of the Qinghai hotel and culinary association.

How it is made

Zhang puts the mutton into cold water and skims off the foam as the water heats. Salt and Sichuan pepper season the pot; chilli and rock sugar add flavour, while scallions and ginger temper the mutton smell. The banquet preparation uses boiling rather than a spiced braise, excluding star anise, cassia bark and tsaoko.

How it is eaten

China News Service contrasts firm kaiguo mutton (开锅羊肉) with a version slowly simmered until tender. Garlic slices, pepper salt or chilli sauce accompany the slower-cooked version. Zhang favours whole ribs as long as chopsticks, eaten by tearing along the grain. In the banquet sequence described by China News Service, a hotpot follows the hand-grabbed mutton.