Yang Xie Zi (Lamb Spine Hot Pot)
I'll suck all the way to the bone marrow! A sheep spine pan that dominates Beijing's winter
Description
The ultimate winter tradition of Beijing Halal cuisine. A hot pot of lamb spine braised with dozens of spices until meltingly tender. The true joy is gnawing the meat off the bone and sucking the marrow out with a straw.
Restaurants serving Yang Xie Zi (Lamb Spine Hot Pot)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Lamb spine
- Dried red chilies
- Sichuan pepper
- Star anise
- Doubanjiang
- Sweet bean sauce
- Soy sauce
Instructions
- [Authentic Recipe]
- (Bone Prep) Saw lamb spine (Yang Xie Zi) into chunks. Soak in cold water for hours to purge blood.
- Pre-boil with scallion, ginger, and wine to remove all scum.
- (Spice Pot) Heat oil in a giant pot. Fry scallion, ginger, massive dried red chilies, Sichuan pepper, star anise, cinnamon, black cardamom, and fennel.
- Add Pixian Doubanjiang, sweet bean sauce, soy sauce, and rock sugar to build the base.
- Drop in the spine and flood with water.
- Simmer on low for
- hours until the meat is near melting off the bone.
- Transfer to a tabletop stove. Eat while boiling, adding cabbage, glass noodles, and dried tofu skin.
Learn more Spice, substitutes, tips
Key spices
Complex spice aroma of star anise and Sichuan pepper、Lamb bone depth
Substitutes at Japanese supermarkets
(Substitute with pork spine or spare ribs)
Pairing
Cold Beer / Suan Mei Tang(Sour plum drink)
Trivia
[Trivia] Named 'Scorpion' (Xie Zi) because the spine shape resembles one. An ultimate B-grade hot pot invented by Hui Muslims using spices to turn cheap bones into a masterpiece.
Eating tips & etiquette
[Unique Eating] Wear plastic gloves, grab the bone, and gnaw. The ultimate highlight is sticking a straw into the bone cross-section (or using your lips) and loudly sucking out the boiling hot marrow.
Allergen
Mutton, Soybeans, Wheat (Soy sauce)