White Radish Stewed Lamb Spine

Chinese White Radish Stewed Lamb Spine 

A Warming and Nourishing Winter Stew from Northern China

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Introduction

“Yang Xie Zi”  literally means “lamb scorpion bone”, but don’t worry — it’s not a real scorpion!
It refers to the spine or neck bones of lamb, which contain tender meat, rich marrow, and deep flavor.

When stewed slowly with white radish, ginger, and spices, it creates a clear, aromatic, and nourishing soup that is both hearty and light.
This dish is especially popular in northern China during winter, believed to warm the body and strengthen energy.

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Ingredients

Main Ingredients:

• Lamb spine  — 1.5 kg (about 3.3 lbs)

• White radish — 600 g (about 1 medium radish)

• Ginger — 6–8 slices

• Green onions — 2 stalks

• Cooking wine — 2 tablespoons

• Water — about 3 liters

Spices:

• Star anise — 2 pieces

• Bay leaves — 2 leaves

• Sichuan peppercorns — 1 teaspoon

• Dried chili (optional) — 2–3 pieces

• Salt — to taste

Optional for Richer Flavor:

• A few goji berries or Chinese dates (for sweetness)

• White pepper powder — a pinch before serving

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Instructions

Step 1: Prepare the Lamb Spine

1. Rinse the lamb spine thoroughly under cold water to remove any bone fragments.

2. Soak in clean water for 30 minutes to remove excess blood.

3. Bring a large pot of water to a boil, add the lamb spine and 2 tablespoons of cooking wine.

4. Blanch for 5 minutes, then remove, rinse under warm water, and clean off any foam or impurities.

This blanching step helps make the final soup clear and fresh-tasting.

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Step 2: Start the Stew

1. Place the cleaned lamb spine in a clean soup pot.

2. Add 3 liters of water, ginger slices, green onions, star anise, bay leaves, and Sichuan peppercorns.

3. Bring to a boil over high heat.

4. Once boiling, skim off any foam or scum that rises to the surface.

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Step 3: Slow Simmer

1. Lower the heat to medium-low and simmer gently for 1.5 to 2 hours.

2. During simmering, keep the lid slightly open to allow the broth to stay clear.

3. Add hot water as needed to maintain the soup level.

After about 1.5 hours, the lamb should be tender and the broth milky-white and aromatic.

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Step 4: Add the White Radish

1. Peel and cut the white radish into thick chunks or wedges.

2. Add the radish pieces into the pot.

3. Continue simmering for another 30–40 minutes, until the radish becomes soft and absorbs the lamb flavor.

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Step 5: Season and Finish

1. Taste the soup and season with salt to your preference.

2. Optionally, add a few goji berries or a pinch of white pepper powder for extra aroma.

3. Let it simmer for 5 more minutes before turning off the heat.

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Step 6: Serve

Ladle the lamb spine and radish into a large serving bowl.
The meat should be tender enough to fall off the bone, and the broth clear, rich, and fragrant.

Sprinkle some chopped green onions or cilantro on top for freshness.

Serve hot with steamed rice, mantou (steamed buns), or a small bowl of spicy dipping sauce made from soy sauce, garlic, and chili oil.

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Tips for Success

• Use fresh lamb spine with some marrow for the best flavor.

• Simmer gently — boiling too hard will make the soup cloudy.

• If you prefer a stronger taste, you can add a few slices of dried orange peel or Chinese cooking herbs.

• The flavor deepens overnight — this soup actually tastes even better the next day!

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Conclusion

Chinese White Radish Stewed Lamb Spine  is a perfect example of traditional Chinese home-style cooking —
simple ingredients, slow cooking, and rich, comforting flavor.

Each bite combines the tender richness of lamb marrow and the fresh sweetness of radish,
making it both nourishing and satisfying, especially on a cold winter day.

Warm, hearty, and full of northern Chinese soul — this is comfort food at its finest. 🍲🐑

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