Printed August 31, 2026
Song Dynasty Mutton in Pear Soup
This elegant 11th-century dish from imperial China simmered lamb with fragrant pears in a delicate broth that balanced richness with fruit-forward brightness. Palace cooks perfected the technique during one of Chinese cuisine's most refined eras.
Ingredients
- 1.5 pounds boneless lamb shoulder, cut into 1-inch cubes
- 3 Asian pears, peeled, cored, and quartered
- 6 cups water or light lamb stock
- 2 inches fresh ginger, sliced
- 3 scallions, white parts only
- 2 star anise
- 1 small stick cinnamon
- 2 tablespoons rice wine
- 1 tablespoon white vinegar
- Salt and white pepper to taste
- Cilantro leaves for garnish
Preparation
The Song Dynasty (960-1279 CE) represented a pinnacle of Chinese culinary sophistication. Urban restaurants proliferated, food writing flourished, and palace kitchens developed dishes of remarkable subtlety. This mutton and pear soup appears in period texts as autumn fare, when both ingredients reached their peak.
The combination might surprise modern cooks, but reflects Song-era principles of balance and harmony. Lamb's warming properties needed tempering with cooling fruits, while pears provided natural sweetness without cloying heaviness. The result was considered both delicious and medically beneficial.
Preparation
- Bring a large pot of water to boil. Add lamb cubes and blanch for 2 minutes to remove impurities. Drain and rinse the meat under cold water.
- Return the lamb to the pot with 6 cups fresh water or stock. Add ginger, scallions, star anise, and cinnamon.
- Bring to a boil, then reduce to the barest simmer. Skim any foam that rises. Cover and cook for 1 hour.
- Add the pear quarters, rice wine, and vinegar. Continue simmering gently for another 45 minutes until the lamb is very tender and the pears have partially dissolved into the broth.
- Remove the ginger slices, scallions, star anise, and cinnamon stick. Season with salt and white pepper to taste.
- The broth should be clear and delicately flavored, with subtle sweetness from the pears balancing the lamb's richness.
- Ladle into bowls, ensuring each serving contains lamb and some of the softened pear. Garnish with cilantro leaves.
Serve as a restorative soup course, sipping the broth and savoring the tender meat. The pears essentially disappear, leaving behind their essence without overwhelming fruit flavor—exactly as Song Dynasty diners preferred their subtle, harmonious dishes.
