Spicy Lamb Spine

-Spicy Lamb Spine is a traditional Sichuan dish featuring lamb spine bones, known as "yang xie zi" in Chinese, which translates to "lamb scorpion" due to the shape of the bones resembling a scorpion. The dish is prepared using lamb spine pieces with some meat attached, slow-cooked with a variety of spices, chili peppers, and Sichuan peppercorns, resulting in a rich, spicy, and numbing flavor. The broth is vibrant red, with a bold aroma and a savory, spicy kick that leaves a lasting impression. As it simmers, the lamb becomes tender, and the marrow infuses the broth, creating a deep, aromatic flavor that diners can savor by both eating the meat and sipping the bone marrow.

The dish is typically cooked over a slow fire for an extended period, allowing the flavors to penetrate the bones and meat, resulting in a complex and satisfying taste experience. When eating, one can first sip the flavorful and spicy broth, then enjoy the tender meat on the lamb spine, experiencing its melt-in-your-mouth texture. The bone marrow is an unmissable highlight, offering a rich and intense taste.

Spicy Lamb Spine is especially popular during colder seasons, providing warmth and comfort while satisfying a craving for spicy flavors. It is a classic and nourishing dish within Sichuan cuisine, perfect for those who love a bold and hearty meal.