Description
The premium winter soup of Northwest China (Ningxia/Inner Mongolia). Mutton bones and meat are gently simmered on low heat for hours with odor-erasing spices. Skimming the scum flawlessly yields a 'Qing Tang' (Clear Soup) that is completely odorless, water-clear, and intensely sweet.
Restaurants serving Qing Tang Yang Rou (Clear Mutton and Radish Soup)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bone-in mutton
- White radish
- Scallion
- Ginger
- Sichuan pepper
- Coriander
- Salt
- White pepper
Instructions
- [Authentic Recipe]
- (Mutton Selection/Purging) Use odorless bone-in spring lamb. Soak in cold water for half a day, changing the water repeatedly to purge all blood (the absolute requirement for clear broth).
- Boil the mutton. Once boiling, obsessively skim the massive amounts of scum for 'over an hour'.
- (Spices) Once scum stops, add scallion, ginger, and the odor-erasers: 'Sichuan pepper (just dozens of corns)' and 'Angelica root (Bai Zhi)'. *NEVER add coloring spices like star anise or soy sauce.
- Leave the pot uncovered. Simmer silently on 'extreme low heat'—just enough to barely ripple the surface—for 2-
- hours.
- Finally, drop in sweet winter 'sliced white radish' and boil until transparent.
- Season purely with salt and a dash of white pepper.
- Plate and garnish heavily with cilantro and scallions.
Learn more Spice, substitutes, tips
Key spices
Pure amino acid sweetness of mutton、Radish sweetness
Substitutes at Japanese supermarkets
(Simmer JP lamb with salt and ginger on extreme low heat)
Pairing
Shao Bing (Sesame bread) / Boiled mutton
Trivia
[Trivia] While 'Pai Tang' (White Soup) boils aggressively to emulsify fat, 'Qing Tang' (Clear Soup) simmers silently to extract pure umami. Because faults cannot be hidden, it is the ultimate test of a chef's skill. The supreme winter comfort of the Northwest.
Eating tips & etiquette
[Unique Eating] Sip the clear broth first. It looks like hot water, but the intense umami and sweetness extracted from the mutton bone marrow flood your mouth. The melting mutton is eaten by lightly dipping it into a small side dish of 'black vinegar, chili oil, and raw garlic'.
Allergen
Mutton