Why boiled mutton tastes so delicious?

The Hui people have a rich culture and diverse diet. Their love for boiled lamb can trace back to more than 300 years ago. In 2021, the beef and lamb boiling technique (Ningxia lamb boiling) was listed as a national intangible cultural heritage.

It may seem easy, but strict procedures must be followed for the cooking of the cuisine: the lamb can’t be too large or small, the water temperature, the fire and boiling time must be carefully controlled, and the lamb must be sliced with a traditional knifing skill ......

On every major festival, the locals would cook the delicious cuisine, which has also become the signature dish of many restaurants as it’s loved by gourmets from both home and abroad. As the inheritor of Ningxia lamb making skills, Mao Qiang has brought the cooking technique out of Ningxia and into the country. Lamb boiling has also become an important means to promote the Hui ethnic cuisine in Ningxia# The greatest masters are just among us.

Producer: Yang Gu

Chief Supervisor: Chen Jiandong, Song Leyong

Chief Planner: Che Jingwen, Jin Linghan

Script Writer: Yue Pei

Coordinator: Zhou Shuodi, Tao Yanyan, Yang Jingyi

Co-produced by: China Internet Development Foundation and GMW.cn