Name: Xiao Long Yan Rou (Lamb Steamed with Spice-Flavoured Cornmeal)
Yield: Serves 4 as Part of a Chinese Meal, or 2 as a Single Dish.
Cuisine: China
Ingredients: 2 teaspoons finely chopped garlic; 60 g/2½ oz yellow cornmeal; 2 teaspoons sesame oil; 1 tablespoon light soy sauce; 3 tablespoons finely chopped spring onions; 450 g/1 lb lean lamb (fillet or leg); 1 teaspoon salt; 2 teaspoons ground roasted Sichuan peppercorns; 2 teaspoons five-spice powder; 2 teaspoons finely chopped peeled fresh ginger root; 1 tablespoon rice wine or dry sherry

Preparation info

Serves
4
as Part of a Chinese Meal, or 2 as a Single Dish.

Difficulty
Easy

Appears in

The Taste of China

By Ken Hom

Published 1990

About

This is one of the most unusual dishes I’ve ever encountered in China and delicious as well. A northern Chinese inspired recipe, the tender goat meat was coated with spiced cornmeal and gently steamed, then served in a bamboo steamer lined with linen cloth. On my return home I was surprised at its ease of preparation. I have, used lamb in place of the rather more robust goat meat, although I wish everyone could also taste it made with goat.