Hey friends, if you have been following our channel, you should be familiar with our friend Feng. He is Er Bo's disciple, and San Shu's successor. He has also opened more than twenty lamb spine restaurants in China. Feng will teach us how to make "Jiangtang" Style Lamb Spine at home. This video is full of real and useful skill. Previouly, people have commented that they want to see how we make lamb spines. Here it comes. How to make the sauce? How do we get rid of the lamb odor? What are some secret tips when making the broth? If you have these questions, watch the video and you will love try it yourself.
Below are the links to the previous lamb chops and lamb bones:
Lamb Chops: • 【国宴大师•烤羊排】零失败烤箱烤羊排，外酥里...
Lamb bones: • 【国宴大师•羊棒骨】三叔熏制秘诀大公开，熏酱...
Hello everyone! We are Lao Fan Gu, three old men from Beijing that excel at eating, cooking and chit-chatting.
Our dishes are good-looking, delicious and hardcore. All the three of us used to work as chefs of China state banquets catered to government guests. Now we are retired at home. Together with our old friends, we want to share the dishes we studied and practiced when we were young, so everyone can prepare them at home and try what country leaders are catered when they visit China.
Da Ye (Zheng Xiusheng): Executive Chef of Beijing Hotel, hosted China's 50th Anniversary dinner.
Er Bai (Sun Lixin): Planned dinner menus multiple times for China state banquets hosting foreign country leaders.
San Shu (Wu Jianli): Golden Cook of China. 3rd Generation successor of Caigoupu smoked meat. Developed 'Wu type smoky sauce'.
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