Songshan Earthen Oven Lamb Introduction
Boss Zhou Kunzheng initially made a living by selling goat milk, and later transformed his business by inheriting his grandmother's stewed lamb recipe, which led to the development of lamb hot pot, winning praise from many food enthusiasts. The lamb is carefully selected, using meat from male goats aged 8 months to 1 year. After marinating, it is seasoned with a unique blend of herbs passed down from his grandmother, along with wine and water, before being placed in a clay pot. The pot is covered with a lid and sealed with red clay. It is then buried underground, covered with coarse chaff, and cooked over high heat for three days and nights at temperatures reaching up to 800 to 1000 degrees. This process infuses the pot with the aroma of red clay and minerals, resulting in extraordinarily tender lamb. Additionally, the noodles are mixed with lamb fat, providing a unique texture.
