Since ancient times, mutton has been a common food on people's tables during the winter season in northern China, but the traditional way of eating lamb varies from place to place in the north. For example, the charcoal fire copper pot shabu lamb in old Beijing (also known as mutton hot pot), the roast lamb leg in Inner Mongolia, the kebabs in Xinjiang, the lamb steamed bun in Shaanxi (also known as lamb bubbles and yokan soup), the fried lamb with green onions in Shandong (one of the classic Lu dishes), the red braised lamb in Henan and so on.
Charcoal fire copper pot shabu lamb (also known as lamb hot pot)
Roast leg of lamb
Kebabs
Lamb steamed bun (also known as lamb bubble, yokan)
Fried lamb with shallots
Red braised lamb
The traditional way of eating lamb in the north is various, so do people in the south often eat lamb? And how to eat it?
In fact, some northerners do not know that southerners also often eat mutton. In Suzhou, there is a long-standing local flavor specialty snack called Tibetan Lamb.
Library of lamb
Bishu mutton began in the Ming and Qing dynasties, and has flourished for hundreds of years, and has been famous in Jiangsu, Zhejiang and Shanghai. Every autumn and winter, there are large and small mutton restaurants all over the streets and alleys, and diners are endless. The tibetan lamb is so famous only because the lamb is tender and delicious, and the mutton soup is rich and moist and fragrant, and it is deeply loved by people.
In Shanghai, where this cuisine is popular, there is also a traditional snack that is famous in Suzhou, Zhejiang and Shanghai, called Zhenru Lamb.
In ancient times, Zhenru Ancient Town had three treasures, namely Zhenru mutton, soy products and Dubu. Today, only the aroma of Zhenru lamb still wafts through the streets of Zhenru Town. Zhenru mutton became famous during the Qianlong period of the Qing Dynasty, and in its heyday, there were more than thirty mutton restaurants on an old street.
There are two varieties of lamb, white cut and braised. White-cut lamb has become popular in the Qing Dynasty, when shanghai's white-cut lamb, the most famous of which was Zhenru Town, was called "Zhenru White Cut Lamb". Later, because the white cut lamb made by Wang Agui of The North Stone Village of Zhenru Town has a unique method in selecting ingredients and cooking, and the taste is the best, so the True Ru white cut lamb is also known as "A Gui lamb". Braised lamb is most famous for the "YuQingxiang Lamb Shop" made by Li Runqiang during the Republic of China period.
Before the liberation of Shanghai, there were six lamb restaurants in Zhenru Town that operated white-cut mutton. In 1958, the six lamb houses were merged into one and named "Zhenru Lamb House". At the time of the merger, zhenru mutton restaurant mainly engaged in white cut mutton, and later it also adopted braised lamb, so that people can eat white cut lamb and braised lamb at the same time in Zhenru lamb house.
Zhenru lamb was created in rather than produced in Zhenru Ancient Town. Although the name is Zhenru Mutton, it does not mean that mutton is a specialty of Zhenru Town, and "Zhenru Mutton" is named after the name of "Zhenru Mutton Restaurant". When the goods were shipped early, Zhenru and Taopu, which is also in Shanghai's Putuo District, had sheep to choose from, but the number was small, and when Zhenru mutton was at its most famous, the purchase of mutton expanded to Changshu and Taicang in Suzhou, and even around Inner Mongolia and Xinjiang.
It's like the face of a lamb restaurant
The original site of the merger of Zhenru Mutton Restaurant was located at No. 83 North Street, Zhenru Town, which was a six-bay bungalow shop. The current site is located at No. 155 North Stone Road, Zhenru Town, also No. 1 Siqian Street, on the first floor of a six-story residential building, about 30 meters south of the south gate of Zhenru Temple. Take Shanghai Metro Line 11, the main line to The north of Jiading or the branch line to the direction of Huaqiao, get off at Zhenru Station, exit the station at Exit 2, and walk west along Beishi Road for about 600 meters to reach Zhenru Mutton House.
Walking into the real lamb restaurant, the lobby is decorated with antique decorations, left-hand side takeaway, right-hand side dine-in. Several of the diners in the museum are shanghai natives, and some of them still come together.
I came to eat alone and ordered a plate of white-cut lamb and a braised lamb noodle.
It's like white cut lamb
White-cut lamb is cooked without a shade. After the lamb is cooked, it is frozen and stored for a long time, and when it is served, it is cut and sold on the spot, which can be tasted in the store or taken away in a box.
White cut lamb, excellent cut, fat and lean, tender and delicious, no smell, dipped in the shop's unique secret sauce, every bite is satisfied.
It's like braised lamb
Lamb noodle soup
Lamb noodles with braised lamb noodles are served separately from braised lamb as a topping, and must be eaten hot. The braised lamb in the small bowl is tied with rope, the meat is not scattered, the oil is red sauce, and the color is bright. Untie the rope, take a bite, crisp but not rotten, fat but not greasy, fragrant but not greasy, brine thick and fresh, slightly sweet, full of authentic Shanghai flavor.
Braised lamb is to my taste, and in order not to be diluted, I did not mix braised lamb and lamb soup noodles, but tasted them separately. The lamb that northerners often eat, cooked with the unique cooking method of southerners, is really like braised lamb, which really has a unique flavor!
Zhenru mutton processing technology was selected into the first batch of Shanghai Putuo District Intangible Cultural Heritage List in March 2007, and then in June 2007, it was selected into the first batch of Shanghai Intangible Cultural Heritage Representative Projects.