The long history of Guangdong has nurtured a unique food culture. As the birthplace of Cantonese cuisine, Guangzhou boasts many delicious dishes. Today we are checking out the famous charcoal pot by Chef GAO LAO，a master of lamb cuisine for over 20 years.

This lamb pot is served only during dinner time. Chef GAO LAO processes the lamb in the early morning with seven or eight sauces, hanging it up like making Cantonese barbeque“Cha Shao”.

The best lamb for this pot is around 20 to 25 KG; the cheeks，brisket，and boots are the most delicious. 

After the customer orders, Chef GAO LAO chops the lamb into small pieces and stir-fries with the secret sauce before serving.

Chef GAO LAO will first bring out a charcoal stove with a clay pot full of lamb soup that has been stewing for several hours. After the soup boils, the stir-fried lamb is poured in and simmered for 30 minutes before it is ready to be enjoyed.

With the “GAO LAO secret sauce”, this lamb is cooked very well in the charcoal pot, fragrant, delicious, and tender.

The chef's dedicated attitude towards lamb cuisine has earned him countless loyal fans. Many regular customers have followed him for over a decade to savor his delicious lamb hotpot.

南粤大地悠久的历史孕育出独特的饮食文化，作为粤菜发源地的广州，美食种类之多不胜枚举，今天打卡“专业烹羊20年”的高佬炭炉羊肉煲。 

想吃高佬羊肉煲，只能在晚饭时分。每天一早，高佬会亲手加工羊肉，用七八种酱料将羊肉烹入味，像制作广式叉烧那样把羊肉吊挂起来。 

四五十斤重的羊是最适合的，羊脸颊、羊腩肉和羊靴这三个部位最好吃。 

食客下单后，高佬会把羊斩成小块，再用“秘制酱料”爆炒后上桌。 

高佬会先端上一枚炭炉，在炭炉上是一个瓦煲，里面盛满熬制了数小时的羊肉汤，煲中汤滚开后，把爆好的羊肉倒下去焖煮30分钟，就可以大快朵颐了。

高佬对待羊肉的认真态度，也让他多年来收获了无数“忠粉”，很多熟客跟着高佬吃羊肉煲一吃就是十多年。  

策划｜夏世焱
文案｜陈斌 翟千惠
英文｜梁美琪
出镜｜尤金
拍摄｜夏世焱 郭思杰 龚吉林
剪辑｜郭思杰 翟千惠
出品｜新快报 羊城晚报对外传播部
来源｜新快报
责编｜杨帆
翻译审核｜高轶军