Roast lamb is a hallmark of Northern Chinese cuisine, spreading from Inner Mongolia out to the Far Northwest. These ribs are probably the most classic (well... perhaps second only to bbq skewers), and one of my favorite dishes, period.As promised, the recipe for the seasoned chili flakes is:- 3 parts chili flakes- 1 part chili powder- 1 part salt- OPTIONAL: Half part Sichuan peppercorn powder- OPTIONAL: sprinkle of MSG pounded into a powder (be sure not to overdo it with the MSG as it can easily overpower the rest... like if you're using 1/2 tsp salt, go with literally like ~8 crystals of MSG)The thing we actually were eating this with in the video is a special mix from Yunnan that's... particularly awesome. It uses smoked chilis, and also amps things up with a touch of powdered fennel, white pepper, and ginger.Written recipe's over here on /r/cooking:https://www.reddit.com/r/Cooking/comments/ctwsaj/recipe_chinese_cumin_roast_lamb_烤羊排/And check out our Patreon if you'd like to support the project!http://www.patreon.com/ChineseCookingDemystifiedOutro Music: "Add And" by Broke For Free https://soundcloud.com/broke-for-freeABOUT US-----------------------------------------------------------------------------------------Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
