03x01 - Mutton

[bunniefuu]

MUTTON

Gansu. Spanning more than , km
from east to west.

It's the same distance
from Milan to Istanbul.

With different types of terrains
and a variety of lamb breeds,

people in Gansu vary their cooking
techniques based on the type of lamb,

maximizing its flavor.

The meat of an eight-month-old lamb

is very tender
and must be seasoned with care.

Stir-frying and braising them
are the best ways.

STIR-FRIED MUTTON

BRAISED MUTTON

Farm-raised Dongxiang lamb
have perfect fat to lean meat ratio.

Perfect for a simple boiled lamb.

Lamb over two-years-old

should be stewed for longer
for a heartier flavor.

MUTTON NOODLE SOUP

JIAYUGUAN, GANSU

At a.m.,

Huang Zhitao starts making lamb tallow.

Lamb tallow is a common household
cooking ingredient in Jiayuguan.

Fatty cuts of lamb
are rendered down in low heat.

Spices are then added
to remove the mutton's gaminess.

Below degrees Celsius,
the fat begins to solidify
,

its flavor ready to be unleashed.

Jiayuguan,

a main traffic hub
of the ancient Silk Road,

is now a city on the rise
in northwestern Gansu.

Locals are especially fond of
a hearty mutton dish.

Regular grilled.

Coming right up.

Grilled lamb skewers

are done with a unique method.

Exquisite and glistening, like white jade.

This is the tallow that was rendered
eight hours ago.

As the tallow is heated,

its complex fragrance is released.

The lamb skewers are pre-grilled
for a short time

and dipped in hot oil
in a special metal can.

The rich fats quickly seal
in the mutton's juices,

and enrich its flavor.

The tallow coating allows
for an even coat of seasonings.

The skewers are then returned to the grill
until a crispy crust forms on the surface.

With the tallow as a buffer,

the meat remains
tender and juicy on the inside.

JIAYUGUAN GRILLED LAMB

-Which room?
-Xiongguan Pillars.

Serve it.

Marrow and kidneys are done.

Send them out, continue with the tripe.

The entire lamb is cut into
more than parts.

In the hands of people in Jiayuguan,

every part is given its unique flavor.

The bone marrow is very tender.

After grilling, it becomes
as delicate as butter.

Lamb tripe covered in tallow and grilled.

The oil sizzles, and the texture is chewy.

The lambskin is crystal clear,

its collagen slowly contracting
in the fire.

The lean meat is slowly grilled
in low heat,

fragrant and chewy.

BARBECUED DRIED LAMB

Lamb chops are still the most enticing,
with layers of fat sandwiched in the meat.

Take a big bite of the meat.
It's very enjoyable.

Jiayuguan is a city of migrants.

With different regional backgrounds,

their different preferences

reach an agreement

with a lamb skewer.

km southeast,

on the edge of the Tibetan Plateau,
is the residence of Gannan Tibetans.

August. The water and greenery
is scenic and bountiful.

This is the summer pasture
of the Cairang family.

CAIRANG JIA

FA LAU, WIFE

Herders' lives revolve around lambs.

They migrate to different altitudes

depending on the season.

Mutton is their main source of meat.

The cold weather slows the growth
of Ganjia lambs,

giving them ample time to build flavor.

Fresh mutton has an enticing pink color.

Its fibers are thin. The meat is tender.

The low content of fatty acids
removes almost all gaminess.

All it needs
is a simple marinade with salt.

However,
at almost , meters above sea level,

water boils below degrees Celsius.

Normal methods
cannot fully cook the mutton.

The lamb's tripe is cleaned.
It will be put to great use.

Mutton is placed into the tripe.

Scallions and chili are added for flavor.

The real cooking is about to begin.

Cobblestones are placed in a fire.

They slowly absorb the heat.

After one hour, they are heated
to over degrees Celsius.

Hot cobblestones are then
placed into the lamb tripe.

They begin to radiate an immense heat.

While being grilled on a high heat,
the mutton slowly releases juices.

Cobblestones are added periodically

to sustain the buildup of heat.

The lamb tripe is airtight.

The pressure inside keeps building
like a natural pressure cooker.

A portion of the juices turns into steam.
Grilling, steaming,

and boiling happens at the same time.

The mutton is covered in its juices.

A brown crust forms on the surface,
hastening the cooking process.

This is done in minutes.

At this time,
the mutton is soft and tender.

It gains a unique aroma from the grill.

Rich and flavorful.

Cooking using stones is called
daoshihe
in the Tibetan language.

This method meets the herders' needs
for a cooking device and heat source.

Quick and convenient,

it maximizes the mutton's natural flavor.

It's a unique delicacy
created by local conditions.

DAOSHIHE