羊肉是冬令進補的食療佳品，既能禦風寒，又可補補身子，紅燒羊肉是蘇浙一帶特別家常的做法，選用蘇南一帶的散養山羊，膻味不重。擅長淮揚菜的大廚阿德有幾個妙招：羊肉先要煸出油，再焯水洗淨，這樣能更好地去除膻味；最後的青蒜葉必不可少，用少許油炒過能更好地激發香氣；燉煮的時候還可以加一些黨參，除了有藥補功效，還能適當去膻；期間加入冰糖和紅棗，能提色，增加口感層次，這樣燒出來的的羊肉色澤光亮，鹹中帶甜，濃郁香濃。

Lamb is a nourishing food in winter, which can not only keep you warm, but is good for your health. Lamb braised in soy sauce is a typical home-cooked dish in Suzhou and Zhejiang cooked with free-range goats that are less smelly in southern Suzhou. Huaiyang cuisine chef A De has some tricks in cooking this dish: First stir-fry lamb chunks till the fat melts a little, then blanch and rinse to better remove the unpleasant smell; Green garlic leaves slightly sautéed can enhance the flavor; Add pilose asiabell root while simmering can also counterbalance the smell besides its nourishing effects; Sugar and dates are added for coloring and enriching the flavor, lamb cooked this way is shiny, savory, sweet and in a word, just plain delicious.