Name: Lamb Pot (涮羊肉)
Yield: Serves 8, as a main course.
Cuisine: Chinese
Ingredients: Salt; 3 to 6 cloves garlic, mashed; 3 to 6 tablespoons chili-pepper oil; 1 to 2 tablespoons roasted and crushed Szechuan peppercorns; 1 teaspoon sesame oil; 3 to 4 tablespoons chopped fresh coriander; 1 pound cooked egg noodles or linguini; 1 tablespoon light soy sauce; 2 pounds fresh spinach; 1 small peeled knob ginger (about 1 inch square), smashed; 1½ pounds celery cabbage; 4 squares fresh bean curd; 10 cups lamb stock made from the bone; 4 tablespoons light soy sauce; 1 leg of lamb, about 5½ pounds; 1 small turnip, peeled; 2 ounces transparent noodles; 6 whole scallions, finely chopped

Preparation info

Serves
8
, as a main course.

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

This is a characteristically northern fire-pot dish—very robust. It is hearty enough to make a substantial meal, but you may precede it with some hors d’oeuvres, such as Fish or Shrimp Toast, or a platter of assorted cold appetizers, such as Scallion-Oil Shrimp, Chicken in Sesame-Paste Sauce, Spicy Minced Watercress, and Peppercorn-Oil “Choked” Celery. Just as with the Chrysanthemum Pot, allow ½ pound solid meat per person.