I tried the China Chilo this week, eager to explore this vintage stew, and I must say, the slow simmer was a revelation. The key detail that surprised me was the use of raw, minced mutton fat — it added an unmistakable richness that modern recipes often overlook. I found the process of shredding the lettuce and onions by hand to be surprisingly satisfying, a stark contrast to my usual chop-chop-and-go routine. The stewpan became my time machine, transporting me back to a era where patience and precision were the order of the day. This dish is perfect for the weeknight cook who enjoys a hands-on approach and isn't afraid to get a little old-school in the kitchen. The result is a hearty, comforting stew that's surprisingly light, thanks to the lettuce and peas. I served it with a simple border of rice, as suggested, and it was a hit with my family. The China Chilo might not be the quickest dish to prepare, but the effort is well worth it for a taste of history in a bowl.