Lijiang Black Goat Hot Pot
Origin and Background
Introduction to Black Goat Hot Pot
Hot Pot Introduction (火锅介绍)
Cooking Methods (烹饪方法)
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Fresh Goat Meat with Radish (鲜羊肉配萝卜): Fresh goat meat is chopped into chunks and cooked directly in a pot, paired with radishes to absorb some of the gaminess and grease, resulting in tender and flavorful meat.
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Braised Goat Meat (红烧羊肉): Fresh goat meat is braised with spices such as grass fruit (草果), star anise (八角), and fennel (小茴香), which eliminate the gaminess and enrich the taste.
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Hot Pot (火锅): This is a popular method in Lijiang, where the goat bones are stewed to make the broth, seasoned, and served with dipping sauces. Most restaurants follow this approach, adjusting flavors with their unique techniques. A particularly outstanding method is using fish aroma to balance the gaminess of the goat meat, known as the “Fish Goat Fresh” (鱼羊鲜), earning widespread acclaim at places like Puji Black Goat (普济黑山羊) and Lijiang Fish Goat Fresh (丽江鱼羊鲜).
Hot Pot Locations (火锅地点)
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Yipin Yang (一品羊)
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Ashou (阿寿)
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Puji (普济)
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Ayidan (艾迪安)
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Alaqiu (阿拉秋)
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Yuanzhi (缘至)
Hot Pot Ingredients (火锅食材)
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Wild Mushrooms: Such as matsutake (松茸), porcini (牛肝菌), and agaric (鸡枞).
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Aquatic Herbs: Like yanghua (洋花), a flexible water grass.
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Tonghao Vegetables (茼蒿): Known for their unique taste and perfect match with goat meat.
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Wild Yam (野生山药): A favored vegetable among locals.
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Red-Skinned Potatoes (红皮土豆): Known as “Red Apricot Out of the Wall” (红杏出墙).