In weather this cold, nothing beats a steaming pot of lamb.【滇西小哥】

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Sugar Tangerines are at their sweetest in deep winter—delicate and melt-in-the-mouth, with thin skins and plump flesh. One bite and the juice bursts in your mouth. Lamb, too, is at its best in winter: rich but not greasy, lean yet tender, with a gentle milky aroma and just the right chew.
So let’s eat them both. Eating together is what truly satisfies. When you’ve had a bit too much meat, peel a Sugar Tangerine, then go back for a few more bites of lamb. Back and forth like this, before you know it, the lamb is gone—and so are the tangerines.

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