The traditional Chinese solar calendar divides the year into 24 solar terms. Major Snow (Chinese: 大雪), the 21st solar term of the year, begins this year on Dec 6 and ends on Dec 20.
During Major Snow, snow becomes heavier and starts to accumulate on the ground, while the temperature drops significantly.
Lamb is a favorite food for the Chinese people during this time. It's excellent for nourishing the body, promoting blood circulation and providing protection against the cold.
From the stewed lamb soups of Chongqing to the yam-infused recipes of Nanjing, each region showcases its unique take on the dish. Shanghai is no exception, with its rich culinary traditions and a variety of lamb dishes tied to the local heritage.
Whether you're new to lamb or a seasoned enthusiast, here's your guide to savoring this comforting dish in Shanghai:
Recognized as an intangible cultural heritage item of Jinshan district, Zhangqiao lamb is the highlight of the annual Jinshan Lamb Festival, which runs from Nov 22 until January 2025. Beyond the savory lamb dishes, the festival features events like citrus tastings, culinary competitions and scenic runs. It's a full cultural immersion event with lamb at the heart of the celebration.
Zhenru lamb is a celebrated delicacy dating back over 200 years to the time of Emperor Qianlong of the Qing Dynasty (1644–1911). This dish comes in two main styles: braised lamb, known for its tender, flavorful broth and white-cut lamb, served simply to highlight the meat's natural taste. Honored as part of Shanghai's intangible cultural heritage, Zhenru lamb offers a taste of history in every bite.
Fengxian's Zhuanghang lamb is known for its fresh, pasture-raised flavor. The standout preparation is white-boiled lamb, best enjoyed piping hot to preserve the tender fat's richness. A dish steeped in local history, it has been preserved as part of the region's culinary traditions, passed down through the centuries.
With over 400 years of culinary tradition, Zhangze lamb dishes blend classic and modern techniques. The signature bucket lamb soup is simmered for hours until the meat is perfectly tender. Served alongside white-cut lamb or melted lamb stew, it's a comforting meal for chilly winter evenings.
Qibao lamb, particularly the white-cut lamb, is famous for its succulent texture and unique cooking process. The red-braised lamb variation is said to have originated in the Qing Dynasty's (1644–1911) imperial court and was favored by Empress Dowager Cixi (1835–1908). This dish — often slow-cooked with rock sugar, ginseng, red dates and soy sauce for 4-6 hours — is in equal parts both nourishing and flavorful.
Zhoupu's culinary tradition focuses on simplicity to bring out the best in lamb. The local favorite, white-cut lamb, is slow-cooked overnight over a wood fire, resulting in soft, gelatinous meat that melts in your mouth. It's a soulful dish with rustic charm.
Known for its diverse preparations, Jinze lamb features prominently in dishes like red-braised lamb and lamb offal soup. White-cut lamb remains a classic here, celebrated for its rich texture and pure taste, complemented by a dip of soy sauce for a warm and flavorful meal.
(Sources: chinadaily.com.cn, Shanghai Municipal Administration of Culture and Tourism, VCG)
