Any Way Ewe Slice It: Finding The Right Lamb Cuts in China
Though the Sunday roast might be a rare occasion in Beijing, no one should be denied the pleasure of a pan-fried lamb chop. Rocking up to Jenny Lou’s has its comforts, but what you know is a bad habit for your wallet becomes worse when you learn the local market around the corner will sell you a domestic loin chop for RMB 35 per jin instead of RMB 79. So, how do you get the meat you want on the cheap?
A version of this article appeared in the Beijinger March 2014 issue.
Images: Micky Pan
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britomart
Submitted by Guest on Thu, 03/27/2014 - 16:26 Permalink
Re: Any Way Ewe Slice It: Finding The Right Lamb Cuts in China
Rocking up to Jenny Lou’s has its comforts, but what you know is a bad habit for your wallet becomes worse when you learn the local market around the corner will sell you a domestic loin chop for RMB 35 per jin instead of RMB 79. So, how do you get the meat you want on the cheap?
The question is... what have those domestic mutton chops been eating before they ended up at the local butcher? There's a very good reason for paying RMB 79 per jin. If you do a taste/texture/color comparison, it's pretty obvious. (And I have a strong feeling that the RMB 35 chop would fail miserably in the health and sanitation sector, if the WHO started running tests on the poor lil lambs at the Chinese butcher.)
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