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。
【柳蒸羊】
取一只带毛的整羊。
以上材料，在地上挖一个三尺深的坑作为炉灶，四周用石头围砌，烧得通红。将铁耙架在坑上放置羊肉，用柳树枝叶覆盖遮盖，再用泥土密封，直到烤熟为止。
【馅料制作】
羊肉、羊脂、葱、生姜、陈皮（各切成细末）。
以上材料，加入调料、盐和酱，搅拌混合做成馅料。
可以做成仓馒头，也可以做成皮薄的馒头，都可以。
【鹿奶肪包子】
鹿奶脂肪、羊尾油（各切成指甲片大小）、生姜、陈皮（各切成细末）。
以上材料，加入调料和盐，搅拌混合做成馅料。
【茄子蒸羊肉包】
羊肉、羊脂、羊尾油、葱、陈皮（各切成细末）、嫩茄子（去掉瓤）。
以上材料，与肉一起做成馅料，然后塞入茄子内部进行蒸制，食用时搭配蒜酪和香菜末。
【花样胭脂馒头】
羊肉、羊脂、羊尾油、葱、陈皮（各切成细末）。
以上材料，按照方法加入调料、盐和酱拌匀做馅，包裹成馒头，用剪刀剪出各种花样，蒸熟后，用胭脂染花。
【豆粉皮羊肉包】
羊肉、羊脂、羊尾油、葱、陈皮、生姜（各切成细末）。
以上材料，加入细调料、盐和酱拌匀，用豆粉做皮包裹。
【米粉面皮羊肉包】
羊肉、羊脂、羊尾油、葱、陈皮、生姜（各切成细末，或者加入瓜哈孙——即山丹根）。
以上材料，加入调料、盐和酱拌匀，用小油和米粉和面，共同制成外皮。
【酥蜜羊肉包】
羊肉、羊脂、羊尾油、新韭菜（各切成细末）。
以上材料，加入调料、盐和酱拌匀，用白面做皮，上锅蒸熟，其次可用酥油和蜂蜜调味，或者用葫芦瓠子做馅也可以。
【蜜油搅皮羊肉包】
羊肉、羊脂、羊尾油、葱、陈皮、生姜（各切成细末）。
以上材料，加入调料、盐和酱拌匀，用白面、蜜和小油拌入锅内，用滚水搅拌煮熟做成皮。
或者做成蟹黄馅也可以。藤花包子的做法相同。
【天花包子】
羊肉、羊脂、羊尾油、葱、陈皮、生姜（各切成细末）、天花（用滚水烫熟，洗净，切成细末）。
以上材料，加入调料、盐和酱拌成馅料，用白面做成薄皮，蒸制。
[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.