This is one of the more typical Beijing dishes. Its success lies in cutting the lamb to paper-thin slices and cooking with masses of green onions to provide that distinctive fragrance. Young leeks are good substitutes. Instead of rice, northerners prefer to eat this dish with steamed buns called mantou, the Chinese equivalent to Western bread. Steamed rather than baked, these buns are simple to make and can be frozen after cooking, just re-steam and use. They can also be bought already prepared from the freezer section of Chinese grocers. — Tony Tan
Cong bao yang rou