Marinate lamb with all ingredients for at least 1 hour.
Place lamb in a heatproof dish and steam over boiling water for 45 minutes.
Serve with steamed rice or flatbread.
This dish was considered warming and ideal for cold seasons.
Notes
The 14th century in China corresponds to the Yuan Dynasty (1271–1368) and the beginning of the Ming Dynasty (1368–1644), a period in which imperial cuisine was refined and deeply influenced by traditional Chinese medicine 🌿.
One of the most important culinary sources from that era is „Yinshan Zhengyao“ (饮膳正要), written by Hu Sihui, imperial physician to the Yuan court. This work was not just a cookbook, but a nutritional guide for the health of the emperor and his courtiers.
Author: Hu Sihui, Yinshan Zhengyao (1330) Beliefs & Benefits: • Lamb was classified as a “hot” food, used to warm the body in cold climates or during winter. • Cinnamon and cloves were aromatic spices believed to stimulate circulation and digestion. • The dish was recommended for people with “cold” constitutions or poor blood flow.
Ingredients
500glamb shoulder, sliced thin
1tspground cinnamon
½tspground cloves
1tbspsoy sauce
1tbsprice wine (or dry sherry)
1tspsesame oil
2garlic cloves, minced
Directions
1
Marinate lamb with all ingredients for at least 1 hour.
Place lamb in a heatproof dish and steam over boiling water for 45 minutes.
Serve with steamed rice or flatbread.
This dish was considered warming and ideal for cold seasons.
Notes
The 14th century in China corresponds to the Yuan Dynasty (1271–1368) and the beginning of the Ming Dynasty (1368–1644), a period in which imperial cuisine was refined and deeply influenced by traditional Chinese medicine 🌿.
One of the most important culinary sources from that era is „Yinshan Zhengyao“ (饮膳正要), written by Hu Sihui, imperial physician to the Yuan court. This work was not just a cookbook, but a nutritional guide for the health of the emperor and his courtiers.
Author: Hu Sihui, Yinshan Zhengyao (1330) Beliefs & Benefits: • Lamb was classified as a “hot” food, used to warm the body in cold climates or during winter. • Cinnamon and cloves were aromatic spices believed to stimulate circulation and digestion. • The dish was recommended for people with “cold” constitutions or poor blood flow.
AuthoradminCategoryAsian Recipes, Lamb recipes, Old RecipesDifficultyBeginner
