Winteristhetimeforheartyfare,anddinersinthecapitalhavemadeoneanimalaseasonalfavorite.
Agoodpieceoflambhasalwaysbeenagreattemptation,especiallyinthecoldseasonsofBeijing.Quiteafewgooddishesofthiskindcommandrespectinthecapitalcity-boiledgoatinbronzepotatInnerMongoliarestaurant99Yurt,grilledsheeplegatBigBearRoastLegofLambrestaurant,andgrilledAustralianrackoflambpreparedbyChinesechefFuYangatMyHumbleHouseinParkviewGreen.
ButifyoutrythelambchopatBeijingNingxiaHotel,youwillwanttoaddthattoyourlistof"bestlambinBeijing".
ExecutivechefMaJianhuaexplainsthattherestaurantusestanyang,akindofsheepraisedinaridorsemi-aridgrasslandintheNingxiaHuiautonomousregion.Thesheepisfamousnotonlyforitsjade-whitefur,butalsoforitstastymeat.
Masaystanyangfeedsonmanyherbsonthesaline,alkalinelandindesertregionsnearthebanksoftheYellowRiver.Thegeographicconditionsarespecial:dry,windyandsunny-andtherearealotofmineralsinthesoil.
Ahelpingofselectstewedlambchopweighs200gramsandcosts168yuan($27.70)perperson.Onesheeponlyproduceseightsuchwholechopsfromtheribs.Toppedwithfragrantfriedpiecesofgarlic,itisasignaturedishoftherestaurant.Another,moreordinaryversionofthestewedlambchopissmaller,weighing450gramsaplate.Itispricedat128yuan.
Thelambdishesmightnotseemcheap,buttheirhighqualitymakesthemreallygoodvalueforthecapital.
Thelambisflash-frozentominus12-15C,andtransportedbyairtoBeijingfromNingxia.Thechefsthensoakthelambinwaterfor10hoursbeforeboilingitwithmineralwater.
XixiaPalaceisaMuslimrestaurantandMa,himselfaMuslim,saysthelambhereisallprocessedbyIslamicmissionariesknownasahung.Apartfromlambandbeef,therestaurantuseschicken,duckandfishonlyfrom"trustworthy"sources,allpreparedaccordingtohalalprocedures.
MiaosayssouthNingxiapresentsmoreauthenticHuiethnicfoods,whilenorthernandeasternareashavebecomemorefusioninstyle.TherestaurantinBeijing,hesays,offersamore"refined"versionofNingxialocaldishes.
"Ingeneral,Ningxiacuisinehasmoresourandspicytastingfoods.Themosttypicalcookingmethodsareboiling,frying,stewingandsteaming,"chefMasays."Mosthouseholdsusebenneoiltofrydishes."
Apartfromlambandthesesame-likebenneoil,Ningxiapeopletypicallydrink"eight-treasure"tea,witheightkindsofingredientssuchasjujube,driedlonganandrocksugar.Localpeoplemakeverytastysheephasletsoup,andinnightmarketsyoucanfindsheepheadsandsheepnecksofverygoodflavor.
Alsowellworthtryingarenoodleswithmincedlamb,andhandmadeyogurt,asgoodasanyyoucanfindinBeijing.Ifyougoinabiggroup,considertheboiledmuttonwithsour-tastingpickledvegetablesincasserole.Forcoldappetizerstherearecrispshreddedchickenandassortedvegetablesalad.Forahotvegetabledish,stir-friedlotusrootwithwhitefungusisrathergood.
WhileXixiaPalaceismoreofafinediningrestaurant,DeyuanrestaurantonthefirstflooroffersNingxiasnacks,suchasbraisedmuttonandpitabreadinmuttonsoup.Thefirstfloorhasashopsellinglocalspecialtiessuchasgouqiaswellasmuttoninagiftbox.