Baishui Yangtou (白水羊头) is a traditional Beijing halal snack made from lamb’s head that is boiled in plain water and then sliced into thin pieces. It is known for its clean white appearance, delicate texture, and rich lamb flavor without a strong gamey smell. It is traditionally served with specially prepared pepper and salt (jiao yan).

The name Baishui Yangtou literally means “white-water lamb’s head,” referring to the traditional cooking method of boiling the lamb’s head primarily in water rather than using a heavily seasoned broth. This simple method allows the natural flavor of the lamb to remain prominent.

History

Baishui Yangtou has a long history in Beijing’s Muslim culinary tradition. According to traditional accounts, the dish was first developed in Beijing during the Daoguang period of the Qing Dynasty (1821–1850). The Ma family, later associated with the famous name “Yangtou Ma” (Lamb’s Head Ma), became particularly well known for the dish. The tradition was passed down through several generations and became one of Beijing’s distinctive traditional snacks.

Another well-known tradition is associated with Li Ji Baishui Yangtou, which has also been passed down through generations and became famous in Beijing for its distinctive preparation methods.

How It Is Made

Preparing Baishui Yangtou requires considerable attention to the quality of the ingredients and the cooking process.

Traditionally, lamb’s heads are thoroughly cleaned and soaked in water to remove blood and impurities. The head is then repeatedly scrubbed until the skin becomes clean and white. The lamb’s head is simmered in water, with the cooking time and temperature carefully controlled.

Once cooked, the edible parts are removed from the skull and separated. These may include the cheek meat, tongue, brain, eyes, ears, and soft cartilage. Different parts have different textures and flavors.

One of the most distinctive features is the knife work. The meat is sliced into large, extremely thin pieces. Skilled cooks traditionally use a slanting cutting technique to produce slices that are thin but do not fall apart. Some traditional descriptions compare the slices to paper-thin pieces.

How It Is Served

Unlike many heavily seasoned meat dishes, Baishui Yangtou relies on a simple combination of boiled lamb and seasoned salt.

The sliced lamb is traditionally sprinkled with or dipped in jiao yan, a special mixture based on salt and pepper, sometimes prepared with additional spices. The seasoning adds saltiness and fragrance while allowing the natural flavor of the lamb to remain the main focus.

The finished dish is characterized by its white color, thin slices, crisp yet tender texture, and rich aroma. It is traditionally enjoyed as a snack, a side dish, or with alcoholic drinks.

A Classic Old Beijing Snack

Baishui Yangtou is regarded as one of the representative traditional foods of Old Beijing. Although the ingredients are relatively simple, the dish requires careful cleaning, precise cooking, skilled meat separation, and exceptional knife skills.

Its combination of simple preparation and sophisticated craftsmanship reflects an important characteristic of traditional Beijing cuisine: making ordinary ingredients distinctive through careful technique.

Chinese name: 白水羊头
Pinyin: Bái Shuǐ Yáng Tóu
English name: Baishui Yangtou / White-Boiled Lamb’s Head
Type: Traditional Beijing halal snack
Main ingredient: Lamb’s head
Cooking method: Boiling
Seasoning: Pepper and salt
Texture: Tender, crisp, and slightly chewy
Flavor: Savory, aromatic, and rich
Cuisine: Beijing / Chinese Muslim cuisine