羊（一口，带毛）
上件，于地上作炉，三尺深，周回以石，烧令通赤，用铁芭盛羊上，用柳子盖覆，土封
，以熟为度。
羊肉 羊脂 葱 生姜 陈皮（各切细）
上件，入料物、盐、酱，拌和为馅。
或作仓馒头，或做皮薄馒头皆可。
鹿奶肪 羊尾子（各切如指甲片） 生姜 陈皮（各切细）
上件，入料物、盐，拌和为馅。
羊肉 羊脂 羊尾子 葱 陈皮（各切细） 嫩茄子（去穣）
上件，同肉作馅，却入茄子内蒸，下蒜酪、香菜末，食之。
羊肉 羊脂 羊尾子 葱 陈皮（各切细）
上件，依法入料物、盐、酱拌馅包馒头，用剪子剪诸般花样，蒸，用胭脂染花。
羊肉 羊脂 羊尾子 葱 陈皮 生姜（各切细）
上件，入细料物、盐、酱拌匀，用豆粉作皮包之。
羊肉 羊脂 羊尾子 葱 陈皮 生姜（各切细或下瓜哈孙--系山丹根）
上件，入料物、盐、酱拌匀，用小油、米粉与面，同和作皮。
羊肉 羊脂 羊尾子 新韭（各切细）
上件，入料物、盐、酱拌匀，白面作皮， 上炮熟，次用酥油、蜜，或以葫芦瓠子作馅
亦可。
羊肉 羊脂 羊尾子 葱 陈皮 生姜（各切细）
上件，入料物、盐、酱拌匀，用白面、蜜与小油拌入锅内，滚水搅熟作皮。
或作蟹黄亦可。藤花包子一同。
羊肉 羊脂 羊尾子 葱 陈皮 生姜（各切细） 天花（滚水烫熟，洗净，切细）
上件，入料物、盐、酱拌馅，白面作薄皮，蒸。
[Liu Zheng Yang (Willow-Steamed Lamb)]
Take one whole sheep with wool.
For the above ingredients, dig a pit three chi deep in the ground to serve as a furnace, line the circumference with stones, and heat until red-hot. Place an iron rake over the pit to support the sheep, cover it with willow branches and leaves, seal with soil, and cook until done.
[Preparation of Filling]
Lamb meat, sheep fat, scallions, fresh ginger, dried tangerine peel (each cut into fine pieces).
Mix the above ingredients with seasonings, salt, and soy sauce/jiang to form the filling.
These can be made into Cang mantou (steamed buns) or thin-skinned mantou; both are acceptable.
[Lurui Fang Baozi (Deer Milk Fat Buns)]
Deer milk fat, sheep tail fat (each cut into nail-sized slices), fresh ginger, dried tangerine peel (each cut into fine pieces).
Mix the above ingredients with seasonings and salt to form the filling.
[Qiezi Zheng Yangrou Bao (Eggplant Steamed Lamb Buns)]
Lamb meat, sheep fat, sheep tail fat, scallions, dried tangerine peel (each cut into fine pieces), tender eggplants (pulp removed).
Prepare the filling with the above ingredients mixed with meat, stuff it inside the eggplants, and steam. Serve with garlic yogurt (suan lao) and chopped coriander.
[Huayang Yanzhi Mantou (Floral Rouge Steamed Buns)]
Lamb meat, sheep fat, sheep tail fat, scallions, dried tangerine peel (each cut into fine pieces).
Mix the above ingredients with seasonings, salt, and soy sauce/jiang for the filling. Wrap in dough, cut various patterns with scissors, steam, and dye the floral patterns with rouge.
[Doufen Pi Yangrou Bao (Bean Flour Skin Lamb Buns)]
Lamb meat, sheep fat, sheep tail fat, scallions, dried tangerine peel, fresh ginger (each cut into fine pieces).
Mix the above ingredients with fine seasonings, salt, and soy sauce/jiang. Wrap using bean flour dough.
[Mifen Mianpi Yangrou Bao (Rice Flour Dough Lamb Buns)]
Lamb meat, sheep fat, sheep tail fat, scallions, dried tangerine peel, fresh ginger (each cut into fine pieces, or add Guhasun—Shan Dan root).
Mix the above ingredients with seasonings, salt, and soy sauce/jiang. Use small amounts of oil and rice flour to knead the dough for the skin.
[Suyu Mi Yangrou Bao (Ghee Honey Lamb Buns)]
Lamb meat, sheep fat, sheep tail fat, new chives (each cut into fine pieces).
Mix the above ingredients with seasonings, salt, and soy sauce/jiang. Wrap in white wheat flour dough and steam. Alternatively, use ghee and honey for seasoning, or use bottle gourd flesh as the filling.
[Miyou Jiaopi Yangrou Bao (Honey Oil Stirred Dough Lamb Buns)]
Lamb meat, sheep fat, sheep tail fat, scallions, dried tangerine peel, fresh ginger (each cut into fine pieces).
Mix the above ingredients with seasonings, salt, and soy sauce/jiang. Add white wheat flour, honey, and small amounts of oil into a pot, stir with boiling water until cooked to form the dough skin.
Alternatively, crab roe filling may be used. The method for Tenghua Baozi (Wisteria Flower Buns) is identical.
[Tianhua Baozi (Tianhua/Fritillaria Buns)]
Lamb meat, sheep fat, sheep tail fat, scallions, dried tangerine peel, fresh ginger (each cut into fine pieces), Tianhua (scalded with boiling water, washed clean, cut into fine pieces).
Mix the above ingredients with seasonings, salt, and soy sauce/jiang for the filling. Wrap in thin white wheat flour dough and steam.