Garlic chive flower sauce

This piece, named after the flower, has characters intact and is as comprehensible as contemporary language, invoking a sense of familiarity.

[The piece mentioned the sentence] "助其肥羜", in which "羜" is five-month-old lamb, which is not necessarily what Yang had actually eaten, but more likely an allusion from the "既有肥羜" verse in Lumbering, Xiao Ya, Shi Jing.

Beijingers cannot part from garlic chive flower sauce when eating instant-cooked mutton, a tradition [I] previously thought to have originated from Mongol or Western minorities, but it appears that it already existed during the Wudai period.

Yang Ningshi lived in Shaanxi, and serving garlic chive flowers alongside mutton is a tradition that started near there also.

It is used in small quantities and usually mixed with sesame paste or rice vinegar (among others) to avoid an overwhelmingly salty taste.