Lamb Mutton, Yinchuan
Mutton in Ningxia has no strong smell because of local water and soil. The mutton of a 2-3 months lamb is the best, fresh, tender and not greasy. Cut the mutton into cubes, then roasting, steaming or braising them are all OK. It tastes even better when eaten with special wine made by fruit of Chinese wolfberry. The mutton in bright red tastes soft, tender and mellow.