Beijing, China
Beijing Mutton Hotpot
涮羊肉
Paper-thin lamb swirled for seconds in a plain broth heated by a charcoal chimney pot, then dipped in sesame paste with fermented bean curd and chives.
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Xinjiang, China
Cumin Lamb (Ziran Yangrou)
孜然羊肉
Ziran yangrou stir-fries lamb with cumin seed and chilli; it arrives as a dry northwestern plate rather than skewers.
China
Scallion Lamb
葱爆羊肉
Lamb slivers seared with great quantities of spring onion, garlic and a splash of vinegar, thrown together in under a minute.