The traditional Chinese calendar divides the year into "24 solar terms". Major Heat, or da shu, the 12th solar term, begins this year on July 22, ushering in Shanghai's hottest period.

Traditionally, this time of year is marked by enjoying lamb, a dish believed to induce sweating and expel toxins. This culinary tradition is deeply rooted in history, with sayings like "A bowl of lamb soup on the hottest days keeps the doctor away" reflecting its long-standing significance.

Shanghai boasts a diverse range of lamb dishes, each showcasing a distinct regional cooking style. Many of these dishes' cooking techniques are recognized as intangible cultural heritage at either municipal or district level. Here's a guide to experiencing these lamb delicacies during the Major Heat.

Zhuanghang lamb (municipal intangible cultural heritage)

In Fengxian district's Zhuanghang town, the tradition of enjoying lamb has been cherished for generations. Zhuanghang lamb is known for its simple, plain-boiled preparation. The lamb is soaked to remove impurities, then boiled without any seasonings to maintain its natural flavor. It is typically served with liquor and seasonal pears, offering a distinct taste.

Zhuanghang lamb. [Photo/General Office of the Shanghai Municipal People's Government]

Zhenru lamb (municipal intangible cultural heritage)

With a history spanning over 200 years, Zhenru lamb from Putuo district was added to the Shanghai Intangible Cultural Heritage list in 2007. It is prepared using a special iron pot and aged broth, which contribute to its unique flavor. The white-cut lamb, also known as Agui lamb, is named after Wang Agui from Beishi village in Zhenru town. Renowned for its distinct color, aroma, freshness, and tenderness, this dish is a local favorite. Equally noteworthy is the braised lamb, prized for its rich and sweet texture.

White-cut Zhenru lamb. [Photo/General Office of the Shanghai Municipal People's Government]

Chongming lamb (district intangible cultural heritage)

Chongming Island's unique environment is perfect for raising high-quality white goats, a nationally protected livestock breed. Chongming lamb is renowned for its traditional cooking techniques, which focus on meat quality, ingredient selection, and precise heat control. Whether braised or white-cut, these methods ensure the lamb remains tender and flavorful.

The most popular home-cooked method for Chongming lamb is braising. [Photo/General Office of the Shanghai Municipal People's Government]

Zhangze lamb (district intangible cultural heritage)

Zhangze lamb from Songjiang district is sourced from one-year-old local goats, with a focus on prime cuts like ribs and belly. Traditional cooking methods include steaming and stewing in wooden barrels and earthen stoves. The combination of stewed lamb, white-cut lamb, and lamb offal soup with special soy sauce has become a local favorite.

Innovative dishes such as pan-fried lamb dumplings have also been well-received in Zhangze town. [Photo/General Office of the Shanghai Municipal People's Government]

Zhangqiao lamb (district intangible cultural heritage)

Dating back to the Ming Dynasty (1368-1644), Jinshan district's Zhangqiao lamb is steeped in history, with large feasts featuring "thousand-person pots" to honor soldiers. The preparation of Zhangqiao lamb blends traditional methods with modern culinary innovations, resulting in dishes that are visually appealing and flavorful. Known for its whole lamb feast, it combines the classic flavors of the Jiangnan region (south of the lower reaches of the Yangtze River) with contemporary tastes.

Zhangqiao lamb. [Photo/General Office of the Shanghai Municipal People's Government]

Sources: Official WeChat account of the General Office of the Shanghai Municipal People's Government at "shanghaifabu", information offices of the districts mentioned above

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