The Most Crave-Worthy Winter Treat—In Just Two Words

Be sure to have a steaming hot meal

You can also stack the "Spend 99, Save 10" coupon—click to claim

A heavy snowfall in Beijing yesterday sparked a viral image online:

Sheep🐑: The sky has collapsed...

These two short lines perfectly illustrate 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, before the lamb even reaches the winter dinner table, the aroma wafting from the kitchen already makes mouths water~

Among all lamb varieties, only Ningxia Yanchi Tan sheep have graced the tables of international summits four times. *A Bite of China* also praised it: "The Yellow River rushes past 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—a China Geographical Indication product—are naturally free of gaminess. Renowned for their delicious flavor and tender texture, they’ve long been hailed as the "holy grail of lamb."

This time, after thorough research in core production areas and multiple comparisons, we’ve sourced authentic Yanchi Tan sheep with complete certifications. On the final day of our Double 12 promotion, you can stack the "Spend 99, Save 10" coupon on the trial price—starting at just 89 yuan! With only hours left, don’t miss out!

Click to claim the "Spend 99, Save 10" coupon

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

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

"The finest ingredients require only the simplest cooking methods"—Ningxia Yanchi Tan sheep embody this perfectly.

More accurately, boiling Tan sheep in plain water is the most authentic local Ningxia method. One bite of its natural flavor explains why.

The tenderness of Tan sheep means no blood foam when boiling or hot-potting. It melts with minimal chewing, filling the mouth with 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, riblets, French-cut chops, neck chops—these expert-selected premium cuts can handle boiling, stewing, braising, frying, grilling, or even starring as a centerpiece for New Year’s feasts. However you cook them, they’re a rare delicacy.

A lamb feast—joyful and warming

Truly top-quality lamb must pass the boiled-in-water test.

After cooking Yanchi Tan sheep, the pot releases no gaminess—just an overwhelming aroma. Each bite melts tenderly between teeth, bursting with rich, buttery creaminess amid the savory freshness.

Braising is the highest praise for lamb

A few sprigs of cilantro and scallions floating in the milky-white broth resemble emerald boats, enticing diners' taste buds to dock! The fresh sweetness of radish permeates the tendons of the lamb, cutting through the richness while preserving its natural flavor. The delicate, pure texture warms the body and soothes the stomach.

On a chilly, windy day, a bowl of this instantly brings comfort. At the tasting event, a pot of braised lamb disappeared in moments. The team feasted to their heart's content, leaving everyone glowing with warmth and happiness. 🥰

Super-fresh braised lamb chunks, making cooking even easier

This year, we’ve specially prepared pre-cut lamb chunks, sized perfectly for braising, to simplify your cooking process.

Even better, we’ve slashed the price—1,250g (2.5 lbs) is now ¥79 off, and you can stack it with a ¥20-off coupon for orders over ¥159, bringing the final price to just ¥219! Simply rinse and cook—could it be any more thoughtful?

Click to claim your ¥10-off coupon for orders over ¥99

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

This hearty Northwestern-style lamb pilaf is a must-try!

Sear lamb ribs (with a balanced fat-lean ratio) until dry, then caramelize them in their own fat. Add carrots and onions, soften slightly, then layer with rice and simmer in boiling water. Once cooked, you’ll have a bold, rustic Northwestern feast.

Aromatic lamb pilaf is about to ambush your taste buds

This "rockery" of lamb and rice arrives fragrant and glistening with lamb fat. Each grain stands distinct, infused with onion and meaty sweetness. The carrots turn tender and sugary, while the rice plumps up with flavor. The star—succulent lamb ribs—grows more addictive with every bite, making you wish you could devour the bones!

French lamb chops, the gold standard of cuts, boast impeccable marbling and rich bone-in flavor, ideal for pan-searing.

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

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

As fat renders at high heat, smoky aromas tease your nose. The Maillard reaction works its magic, locking juices and spices deep into the meat.

Perfectly seared chops glisten with a caramelized crust. Take a hot, juicy bite—the tender flesh "slides" onto your tongue, releasing waves of savory goodness with every chew.

Every part of Yanchi lamb is edible, but locals especially prize two cuts: ribs (above) and neck (aka neck chops). The latter’s active muscles yield lean, tender meat, so in some parts of Wuzhong (home to Yanchi County), there’s even a "son-in-law eats neck chops" tradition.

Neck chops shine in any dish, but we recommend braising—a homely method that highlights their natural tenderness.

Neck chops and braising are a match made in heaven!

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, stir evenly, and pour in a small amount of water along with soy sauce or a seasoning packet. Simmer over low heat for 20 minutes. When the liquid is almost reduced, add salt and stir-fry until well combined.

The lamb neck chops, free of excess fat, are perfect for meat lovers—tender and juicy with the rich essence of marrow, delivering an intoxicating aroma.

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

Of course, Yanchi Tan lamb dishes are never confined to one style. With just simple seasonings, you can savor the authentic flavor of the meat—mildly gamey with a natural milky sweetness, leaving an unforgettable impression as the "white moonlight" among lamb varieties.

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

why is Yanchi Tan lamb hailed as the "holy grail of lamb"?

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

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

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

Yanchi lies at the junction of four provinces (Shaanxi, Gansu, Ningxia, and Inner Mongolia) across seven counties. This land, one-third larger than Shanghai, is home to only 170,000 people and over 3.1 million (annual stock) renowned Yanchi Tan sheep. Combined, their numbers don’t even reach a fraction of Shanghai’s permanent population (24.23 million).

It turns out that the best sheep often come from semi-desert grasslands, 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 sheep.

Tan sheep grow up grazing on medicinal herbs and drinking alkaline water.

Yanchi has many salt lakes. In the arid northwest, weathering enriches the land with minerals. Combined with terrain effects and groundwater flow, sodium- and potassium-rich minerals—commonly called "salt"—accumulate in the soil. With scant rainfall 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, sudangrass, astragalus, alfalfa, and plantain. Yanchi boasts many high-quality plants, serving both as medicinal herbs and premium forage. Statistics show 175 species are suitable for Tan sheep feed.

These alkali-resistant plants absorb soil minerals, which then neutralize the acidic compounds responsible for gaminess in lamb, naturally yielding tender and delicious meat.

Thus, these Tan sheep, "raised on medicinal herbs and alkaline water," roam freely on eco-pastures and custom tracks along the golden 38°N latitude, developing a rich, aromatic flavor perfectly suited to modern palates.

Tan sheep enjoy relatively larger "roaming" spaces.

More importantly, this unique taste is nearly impossible to replicate outside Ningxia. Despite attempts to introduce Yanchi Tan sheep to over a dozen regions, none succeeded due to differing growth conditions. Factoring in soil and water, Tan lamb simply wouldn’t taste as divine if not raised in Ningxia—proof that this land is the foundation of its deliciousness.

Lamb is easy to find, but premium lamb is rare. Yanchi Tan sheep are a unique breed, descended from Mongolian sheep adapted to local conditions and meticulously bred by herders over generations. Each ewe produces only three lambs every two years, making Tan lamb a scarce and luxurious delicacy.

Enjoy authentic Ningxia Yanchi Tan lamb starting from just ¥89!

The chill of cold temperatures has gradually arrived, and the Yanchi Tan lamb from Ningxia, tender and free of gaminess with a rich milky aroma, has graced the tables of international summits four times, becoming a favorite among countless food lovers.

However, the Yanchi Tan lamb market is mixed with fakes. To buy authentic lamb, the key is to check two certificates: one is the authorization to use the Yanchi Tan lamb geographical indication, and the other is the Yanchi Tan lamb certification trademark license.

The supplier found by Fengwu Jun has both certificates, ensuring authenticity.

After extensive comparisons, Fengwu Jun found a supplier with its own farm and modern processing line, fully certified. While guaranteeing authentic flavor, they only select lambs raised for 8 months this year, weighing 35 jin, making the meat more tender, juicy, and significantly less gamy compared to 1-2-year-old adult sheep.

When Yanchi Tan lambs are raised slowly for 240 days before slaughter, the real "beauty contest" begins—selecting healthy lambs near the slaughterhouse becomes the focus.

Only healthy Tan lambs that pass rigorous screening are processed.

Three steps ensure quality: each lamb undergoes regular health checks during farming, marked by ear tags; professional shepherds manually select them; finally, the chosen lambs are observed for days in specific pens, with final checks on their vitality, grazing, and drinking.

Only after such thorough screening can the lambs earn their "admission ticket."

A 100,000-class purification workshop ensures 10°C constant-temperature cutting throughout.

After daily fresh slaughter, scientific acid removal is performed. Processes like segmentation, precise cutting, trimming, and packaging are all done in a professional purification workshop at 10°C, ensuring cleanliness, hygiene, and strict quality control.

After cutting, the meat is flash-frozen at -40°C to lock in freshness, then shipped via SF Express/EMS/JD Air Freight from Yinchuan to ensure it arrives fresh.

To let everyone taste the true deliciousness of Ningxia Yanchi Tan lamb, Fengwu Jun spares no effort! On freezing winter days, treat yourself to a tender, succulent lamb feast—baa baa so cute, don’t forget to invite me when eating!

Snowy days especially crave that steaming hot lamb!

Compared to Ningxia Tan lamb priced at hundreds in the market,

Fengwu Jun offers a special trial price of just 99 yuan,

stackable with a 99-10 yuan coupon.

460g of whole lamb cuts, only 89 yuan after discount!!

Whether for yourself or as a gift, it’s a steal!

Click to claim the 99-10 yuan coupon.

Edited by | Xiao Lüzao, Quinoa

Some images in this article are provided by suppliers.