How Many Sheep Do Chinese People Really Need on a Snowy Day

Be sure to have a hot meal

Double 12 special offer makes a grand return!

Discount ends at 23:59:59 on December 16

Click to claim the exclusive Yanchi Tan Sheep coupon package

The recent snowfall in Beijing sparked a viral image online:

Sheep 🐑: The sky is falling......

These two short lines perfectly capture the inseparable link between snowfall and eating lamb. In fact, it’s not just Beijing or snow—across northern China and even the whole country, as soon as the weather turns cold, the thought "have a hot lamb meal" seems to automatically pop into people’s minds!

While cooking, even before the lamb reaches the winter dinner table, the aroma wafting from the kitchen is enough to make mouths water~

Among all types of lamb, only Ningxia Yanchi Tan Sheep has graced the tables of "international summits" four times. *A Bite of China* also praised it: "The Yellow River carves through the Helan Mountains, shaping the Ningxia plains. Almost all Chinese gourmets agree that the lamb here (Ningxia) has superior texture."

Yanchi Tan Sheep, featured in *A Bite of China*

Raised on medicinal herbs and spring water, Yanchi Tan Sheep is a Chinese geographical indication product, naturally free from any gamey taste. Known for its delicious flavor and tender texture, it has long been revered as the "holy grail of lamb."

This time, after thorough research in the core production area, we’ve sourced authentic Yanchi Tan Sheep with complete certifications. On top of the trial price, you can use the exclusive coupon package, starting at just ¥89. The offer lasts only today and tomorrow—don’t miss out!

Click to claim the exclusive Yanchi Tan Sheep coupon package

Stewed, in pilaf, pan-fried, braised...

This time, we’ve truly mastered the art of cooking lamb in every way!

"The finest ingredients require the simplest cooking methods," and Ningxia Yanchi Tan Sheep embodies this perfectly.

More accurately, boiling Tan Sheep in plain water is the most authentic local Ningxia way. One bite of its natural flavor is all it takes to understand why.

The tenderness of Tan Sheep means no blood foam when boiling or hot-potting. It melts in your mouth with just a few chews, offering a pure lamb fragrance and almost no gaminess. A hint of salt is enough to enhance its freshness—extra seasonings would only weigh it down.

Lamb cubes, lamb ribs, French-cut chops, neck chops—these premium cuts, handpicked by connoisseurs, can be boiled, stewed, braised, simmered, pan-fried, or grilled. They’re even worthy of a starring role in Lunar New Year feasts. No matter how you cook them, they’re a rare delicacy.

A lamb feast—joyful, warm, and utterly satisfying

High-quality lamb must withstand the test of being boiled in plain water.

After cooking, Yanchi Tan lamb releases almost no gaminess but fills the room with an overpowering aroma. Each bite melts tenderly between the teeth, bursting with a rich, buttery creaminess.

Stewing in clear broth is the highest praise for lamb.

A few cilantro leaves and scallion bits float like emerald boats in the milky-white soup, enticing diners' taste buds to dock! The sweetness of radish seeps into the lamb's fibers, cutting through the richness while preserving its freshness and locking in the juices—delicate and pure, warming both body and soul.

On a chilly day, a bowl of this instantly soothes. At the tasting event, a pot of stewed lamb vanished in moments, leaving Fengwu Jun and colleagues thoroughly satisfied, warmed to the core, and brimming with happiness. 🥰

Ultra-fresh stewed lamb chunks, making cooking even easier.

This year, we’ve specially prepared pre-cut stew-sized lamb chunks for your convenience.

Better yet, we’ve slashed the price: 1250g (2.5 lbs) is now ¥79 off, and with the Yanchi Tan lamb exclusive coupon bundle, it’s just ¥219! Simply rinse and cook—couldn’t be more thoughtful!

Click to claim the Yanchi Tan lamb exclusive coupon bundle.

When lamb meets carbs, magic happens. By noon, lamb-infused rice pilaf takes center stage on Ningxia tables, making mouths water uncontrollably.

Don’t miss this hearty Northwestern-style lamb pilaf!

Sear lamb ribs (fat and lean), then stir-fry until dry. As lamb fat renders, add carrots and onions. Once softened, mix in rice and water, simmering until fluffy—yielding a bold, rustic Northwestern feast.

Aromatic lamb pilaf, ready to ambush your taste buds.

This "rockery" of lamb and rice arrives fragrant, each grain glistening with lamb fat. Onions meld into the rice, while carrots turn tender-sweet. The ribs, the star, grow more addictive with every chew—so good you’d swallow the bones!

French lamb chops, a premium cut, boast perfect marbling and bone-in richness, ideal for pan-searing.

Heat oil or butter in a pan (180-200°C). Sear chops 3 minutes per side, season with salt and pepper, then edges for 1.5 minutes. Baste with rosemary, rest 1 minute, and savor the unadulterated richness.

Mouthwatering pan-seared chops you’ll drool over while cooking.

As fat sizzles, smoky aromas tease your nose. The Maillard reaction locks juices and spices deep into the meat.

Seared chops glisten caramel-brown, their lush aroma irresistible. Hot off the pan, tender meat "slides" onto your tongue, juices dancing with each chew.

Every part of Yanchi lamb is edible, but locals prize two: rib chops and neck (or "neck chops"). The latter, lean and tender from constant movement, is so delicious that Wuzhong (Yanchi’s city) has a custom: "Son-in-laws eat lamb neck."

Lamb neck chops are delicious no matter how you cook them, but Fengwu Jun recommends the braised method for a more homely taste that brings out their natural tenderness.

Lamb neck chops and braising are a perfect match!

Heat oil in a pan, add rock sugar and melt it over low heat. Then stir-fry scallions, ginger, garlic, and dried chili peppers. Add blanched lamb neck chops and stir evenly. Pour in a small amount of water, soy sauce, or seasoning packet, then simmer for 20 minutes over low heat. When the liquid is almost reduced, add salt and stir well.

Lamb neck chops with no excess fat are perfect for meat lovers—tender and juicy, with the rich essence of marrow, making every bite irresistible.

The cooked lamb neck chops are soft, tender, and fragrant—utterly soul-satisfying.

Of course, dishes made with Yanchi Tan lamb are never limited by rules. With just simple seasonings, you can taste the authentic flavor of the lamb—slightly gamey with a hint of milky sweetness, leaving an unforgettable impression as the "white moonlight" of lamb.

Click to claim Yanchi Tan lamb exclusive coupon pack.

Featured on *A Bite of China* and served at four international summits,

Why is Yanchi Tan lamb called the "holy grail of lamb"?

As early as 2016, "Yanchi Tan lamb" was approved as a national geographical indication product. Since then, it has frequently appeared at state banquets, including the G20 Summit, further elevating its brand value.

Previously, with the exposure from *A Bite of China*, Ningxia Tan lamb gained nationwide fame. However, many may not know that the more authentic Tan lamb comes from Yanchi County in Wuzhong City.

The more authentic Tan lamb comes from Yanchi County, Wuzhong City.

Yanchi is located at the junction of four provinces (Shaanxi, Gansu, Ningxia, and Inner Mongolia) and seven counties. On this land, which is one-third larger than Shanghai, only 170,000 people and over 3.1 million (annual stock) renowned Yanchi Tan lambs live. That’s right—the combined population of humans and sheep is less than a fraction of Shanghai’s 24.23 million residents.

Facts prove that the best lambs often come from semi-desert grasslands, which is also a key geographical reason why Yanchi Tan lamb is a "treasure." The name "Yanchi" (Salt Pond) hints at its rare saline soil, making it a golden breeding ground for Tan lambs.

Tan lambs that "eat medicinal herbs and drink alkaline water."

Yanchi has many salt lakes. In the arid northwest, weathering enriches the area with minerals. Combined with terrain and groundwater flow, these sodium- and potassium-rich minerals—commonly called "salt"—accumulate in the soil. With little rain and strong evaporation, the soil gradually becomes saline-alkali.

However, Yanchi isn’t entirely desert. Riverbanks formed by the Yellow River and sparse rainfall allow vegetation to thrive. Unsurprisingly, the plants that grow here are drought- and salt-tolerant species—like sand sagewort, bitter bean, Sudan grass, astragalus, alfalfa, and plantain. Yanchi boasts many high-quality plants, serving as both medicinal herbs and premium forage. Statistics show 175 species are suitable for Yanchi Tan lambs.

These alkali-resistant plants absorb soil minerals, and when consumed by the lambs, the alkaline substances neutralize the acidic compounds responsible for gaminess, naturally making the meat tender and delicious.

Thus, these Tan lambs, raised on "medicinal herbs and alkaline water," roam freely on eco-pastures and custom tracks, "strolling" along the golden latitude of 38°N. This lifestyle develops a rich, flavorful meat perfectly suited to modern palates.

Tan lambs enjoy relatively larger "strolling" grounds.

More importantly, this flavor is nearly impossible to replicate outside Ningxia. Although Yanchi Tan sheep have been introduced to over a dozen regions, none succeeded due to differing growth conditions. The truth is, considering factors like soil and water, Tan sheep simply wouldn't taste as delicious if raised elsewhere—this land is the foundation of their exceptional flavor.

While mutton is easy to find, premium sheep are rare. Yanchi Tan sheep are a unique breed, descended from Mongolian sheep adapted to local ecological conditions and meticulously bred by generations of herders. Each ewe produces only three lambs in two years, with just one lamb per birth, making Tan sheep a rare and luxurious delicacy.

Click to claim your exclusive Yanchi Tan sheep coupon bundle!

Enjoy authentic Ningxia Yanchi Tan sheep starting at just 89 yuan!

As the cold creeps in, Ningxia's Yanchi Tan mutton—tender, non-gamey, and rich with a milky aroma—has graced international summit tables four times, winning the hearts of countless food lovers.

However, the Yanchi Tan sheep market is mixed with counterfeits. To ensure authenticity, check two certifications: the Yanchi Tan sheep geographical indication authorization and the Yanchi Tan sheep trademark certification.

The supplier we found holds both certificates, guaranteeing authenticity.

After thorough comparisons, we selected a supplier with its own farms and modern processing lines, fully licensed. They exclusively choose lambs raised for 8 months (weighing 35 jin) for their tender, juicy meat and minimal gaminess—far superior to 1-2-year-old adult sheep.

After 240 days of slow rearing, the real "beauty contest" for Tan sheep begins—selecting the healthiest for slaughter becomes the priority.

Only Tan sheep that pass rigorous screening are processed.

Three strict checks: regular health inspections with ear tags during rearing, expert herders' manual selection, and final observation in dedicated pens—monitoring vitality, grazing, and drinking.

Only after these layers of scrutiny do Tan sheep earn their "admission ticket."

Processed in a 100,000-class purification workshop with 10°C precision cutting.

Freshly slaughtered daily, scientifically aged, and processed (cutting, trimming, packaging) at a constant 10°C in a sterile workshop—every step hygienic and quality-controlled.

After cutting, flash-frozen at -40°C to lock in freshness, then air-shipped from Yinchuan via SF Express/EMS/JD Logistics for guaranteed freshness upon delivery.

We’ve spared no effort to bring you genuine Ningxia Yanchi Tan mutton! As winter winds howl, treat yourself to a feast of tender, succulent lamb~ Baa-aa, so adorable—invite me when you dig in!

Snowy days call for steaming-hot mutton cravings!

Compared to market prices of hundreds for Ningxia Tan sheep,

We offer 460g of premium lamb cuts at a special trial price of 99 yuan.

Click to claim your exclusive Yanchi Tan sheep coupon bundle!

Only 89 yuan after coupon!!

Whether for yourself or as a gift, it's totally worth getting!

Click to claim the exclusive Yanchi Tan Sheep coupon package

Editors | Chlorella, Quinoa

Some images in this article are provided by suppliers