Braised Lamb and Fried Tofu Stick Claypot

Why people make this hotpot

When the temperature drops, Bro Niu reaches for lamb. In Chinese food therapy, lamb is considered one of the most warming foods available — it is traditionally used to fortify the spleen and stomach, support kidney yang (the body’s inner warmth), and benefit those who feel the cold acutely, have a weak digestion, or suffer from lower back discomfort in cold weather. This claypot version pairs the lamb with fried tofu sticks (fu zhu) that have been soaked until silky soft, water chestnuts to help cut the gamey flavor, and winter bamboo shoot for texture. Everything comes together in a claypot on the table, bubbling hot.

Who it suits / who should be cautious

• Suited to people who feel cold easily, have a pale complexion, or experience fatigue and low appetite in cold weather
• Good for those with cold-type spleen and stomach weakness, or lower back discomfort associated with cold and damp
• Caution: lamb is a warming food and is not suitable for people who are already experiencing heat signs (fever, sore throat, active inflammation, hot flushes). Do not pair lamb with pumpkin in the same meal — this combination is traditionally considered to cause qi stagnation
• Not recommended during hot weather or febrile illness; please see a doctor if you have persistent symptoms

Why these ingredients (the food-therapy logic)

• Lamb (yang rou): Sweet in flavor, warm in nature; traditionally used to warm the middle warmer (spleen and stomach), nourish yang, support kidney function, and warm the blood — particularly valued after childbirth for postpartum cold-type conditions
• Fried tofu sticks / fu zhu (zhi zhu): Made from dried soy milk skin; neutral, nourishing and easy to digest; soaks up the lamb broth beautifully
• Water chestnuts (ma ti): Cooling and sweet; traditionally used to help remove the gamey aroma from lamb while adding a pleasant crunch
• Winter bamboo shoot (dong sun): Adds a clean, slightly earthy note; aids digestion
• Ginger and garlic: Enhance warmth and help with digestion and absorption

Ingredients (3–4 servings)

Ingredient	Amount	Notes
Grass-fed lamb or goat belly	600 g	Cut into pieces; blanch to remove impurities
Fried tofu sticks (fu zhu / zhi zhu)	2 sticks	Soak in cold water until soft, then cut
Water chestnuts (ma ti)	6 pieces	Peeled
Winter bamboo shoot (dong sun)	1 piece	Shell, blanch in boiling water, slice
Large spring onion	1 section
Red chili	half	Julienned
Garlic slices	to taste
Ginger slices	to taste
Cooking oil, rice wine, soy sauce, seasoning	to taste

Method

1. Cut the lamb into pieces and blanch in boiling water for a couple of minutes; drain and set aside.
2. Soak the dried tofu sticks in cold water until softened; drain.
3. Peel the water chestnuts. Remove the shell from the bamboo shoot, blanch briefly in boiling water, then slice.
4. In a wok, heat oil over medium-high heat. Add the ginger and garlic slices and stir-fry until fragrant.
5. Add the lamb, bamboo shoot and water chestnuts and stir-fry together. Splash in rice wine.
6. Season with soy sauce and other condiments, add water to cover, and braise on low heat for about 90 minutes until the lamb is tender.
7. Transfer the soaked tofu sticks into a claypot. Add the large spring onion and julienned red chili. Pour in the braised lamb and all its braising liquid.
8. Bring everything to a simmer in the claypot for about 10 minutes, then bring to the table and serve bubbling hot.

Bro Niu’s tips

Do not serve lamb with pumpkin in the same meal — this pairing is traditionally considered to cause bloating and qi stagnation. Adding water chestnuts during braising is an effective way to reduce any gamey aroma from the lamb — Bro Niu recommends this trick whenever cooking lamb.

Community questions answered (selected)

• Q (reader, Yang Tai): I am making lamb hotpot tonight and also want to cook a soup to go with it. Are there any soups that pair well with lamb? Bro Niu: You can simply make a lamb soup by adding Chinese yam (huai shan), chestnuts, red dates and longan to the pot along with the lamb. It will strengthen the spleen, support the kidneys, nourish the blood and calm the mind — a natural companion to a lamb hotpot meal.

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Published March 10, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.