When the weather turns cool, be sure to come to Gansu,
The scenery here is just right, and the lamb is fragrant.
The autumn wind blew through the Jade Gate Pass, and the whole of Gansu wafted the aroma of mutton.
Gansu, located at the confluence of the Loess Plateau, the Inner Mongolia Plateau and the Qinghai-Tibet Plateau, is one of the five major pastoral areas in China, from the Qilian Mountains to the Loess Plateau, from the Hexi Corridor to the Gannan Plateau, and sheep can be seen everywhere.
In the matter of eating sheep, the people of Gansu are known for their heroic momentum of "encompassing The Universe and swallowing up the Eight Wastes".
Picture: "Flavor Origin , Gansu"
In Gansu, buy a sheep and walk from west to east, and the sheep will probably only have a pile of wool left. In this process, you can not only see how Gansu people eat a sheep from beginning to end, from meat to bone, from internal organs to bone marrow, but also see various "sheep eating methods" such as roasting, frying, steaming, boiling, boiling, boiling, brine, stewing, and stir-frying.
1
Roast lamb
Roast lamb is the "belief" of Lanzhou people's nightlife, and the density of Lanzhou barbecue stalls is no less than that of beef noodle restaurants, and the taste is also different. A lot of barbecue, the Yellow River beer with foam rolling, and three or five friends sitting around a table are also very lively. The spice of cumin and the caramelized aroma of lamb charcoal are fully integrated in the flames that are aroused, and when the heat is just right, the roasted lamb is crispy on the outside and tender on the inside, fat and thin, and it is always not addictive.
In Jiayuguan and Dunhuang in the Hexi Corridor area, roast lamb is also one of the indispensable delicacies for people there. The roast lamb in Jiayuguan is often jokingly said that in addition to the wool is not roasted, it can be eaten to any part of the sheep. Jiayuguan roast meat is made of fresh lamb cut into small pieces, which is exquisite and delicious to eat.
Meat skewers made of iron are woven up and down the fiery red charcoal fire, and are constantly accompanied by various spices such as cumin, chili noodles, and pretzels by the grilling chef, while humming in the charcoal fire and emitting a seductive aroma with the rising fireworks. Pork belly, lamb belly, lamb chops, lamb trotters, lamb tendons keep going down... One string, two strings, one hand, two... If you're lucky, you'll be able to eat a very small amount of roast lamb skin that you've acquired by luck.
In Dunhuang, roast lamb is no longer skewered with iron, but replaced by branches of red willow that grow on the Gobi Desert, and when plants and meat meet, it makes another gastronomic encounter.
2
Sheep's head, haggis
In the eyes of many people, haggis is probably not elegant, but for Lanzhou people, sheep's head and haggis are indispensable fireworks in life. Therefore, the haggis sellers are usually on the side of the road, around the corner, or in the alleys of the street night market, two low tables, a few benches, the owner burns a large pot on the side, boils a pot of soup, and when diners come, they cut a bowl of haggis, pour some soup, add parsley, etc. Nibbling on sheep's heads and eating haggis is a way for most Lanzhou people to eat supper to relieve their hunger.
3
Jingyuan lamb
Jingyuan County belongs to the Yellow River impact basin, the territory of the cool climate, growing chai hu, ephedra, mother, dandelion, orange stem and other dozens of herbs, mountain water babbling, mineral enrichment, lamb daily food herbs, night drinking mineral springs, the achievement of meat tender, delicious taste of Jingyuan lamb meat. Its unique beach sheep breed, unique growth environment, coupled with unique processing methods, make jingyuan lamb meat fresh flavor and medicinal food tonic value appear unique and outstanding.
4
Clear broth lamb
Photography / Li Li
Qingyang Huanxian lamb eating method is mainly stewed and steamed, the lamb is cut into small pieces, soaked and washed, stir-fried with sesame oil or rapeseed oil and dried chili peppers, and then add ginger, pepper, pepper, salt stew, out of the pot sprinkled with coriander, chopped shallots, is Qingyang people's favorite clear soup lamb.
5
Grab the lamb by hand
Linxia is located at the junction of the Qinghai-Tibet Plateau and the Loess Plateau, with deep mountains and ravines, drought and little rain, but it has raised fat and tender Dongxiang sheep. This kind of captive sheep, in the words of the locals, has a "golden fat-to-lean ratio", the meat is tender, the taste is mellow, and when boiled in water, it is a plate of hand-caught lamb. When eating by hand, dipped in pretzel salt, chili oil and vinegar, and then on the newly peeled garlic cloves, a bite of meat, a bite of garlic, the meat is tender and soft, fragrant and delicious, no smell, suck a little belly, can be called the best in meat.
6
Food and drink
Put the lamb in the lamb tripe, add the spices, and stuff the hot stone into the lamb tripe seal. Under the action of multiple stones, the internal temperature of the lamb tripe can reach more than 200 degrees Celsius, like a pressure cooker, the lamb that touches the stone is full of burnt aroma, soft and rotten and delicious, which is the mouth-watering and amazing Taoist food combination.
7
Shabu-shabu lamb
Shabu lamb, also known as "mutton hot pot", began in the Yuan Dynasty, arose in the Qing Dynasty, and later spread to the market. It was first a northern nomadic legacy, and later studied and evolved to form a special flavor. The meat used in Lanzhou shabu lamb is mostly alkali grass lamb. The quality of alkali grass lamb can be summarized as light fishy taste, high protein content, moderate fat in meat, tender meat and delicious taste. The soup of shabu lamb has red dates, shiitake mushrooms, shrimp skin, shrimp, guiyuan, small peppers, goji berries, green onions, seaweed, ginger slices, rattan peppers and matching spices, etc., so that the soup is both delicious and nutritious, and it is also a good health product for urban people who have eaten fast food. The fragrant soup and mild lamb are definitely the perfect accompaniment to autumn.
8
Lamb soak
Folk proverb cloud: do not eat lamb bubbles, put the flat cool to! Strictly speaking, the lamb bubble here should be called "beef and mutton bubble", and in a pot of soup, beef and mutton are available. The flat cold lamb bubbles, soup and steamed buns are served separately, and the local people call this "single walk". The soup is full of green onions, and then pour some of the locals' favorite spicy seeds, full of color and flavor, so that you can't stop chopsticks after eating!
After eating the delicious lamb, you can also taste the combination of lamb and noodles in Gansu! When Dunhuang's Hu sheep stew cake, Linxia's Hezhou buns, Jinchang's lamb mat rolls... When it is served to the table, the noodles have the aroma of the noodles, the meat has the freshness of the meat, and you know what is called "win-win cooperation".
9
Lamb stew
In ancient times, Dunhuang was a nomadic land for ethnic minorities, and people collectively called them "Hu people". Since the Sui and Tang dynasties, Han culture and Hu culture have been integrated, becoming a typical representative of the development of Dunhuang food culture, and evolving from the dietary customs and practices of the Hu people. When the lamb is cooked until it is almost cooked, the rolled pancakes are placed on top of the meat, and the raw dough cakes are covered with lamb one by one. Large pieces of lamb are spread over the plate, a slice of pasta is soft and smooth, and the sauce is full of color and rich flavor.
10
River State buns
When making Hezhou buns, the main ingredients are leeks and carrots, add minced lamb, add green onion, melt and pour the mutton oil skimmed by boiling lamb, and mix the filling. It is famous for its good dough skin and exquisite filling, and is one of the flavored noodles that the Linxia people are good at making and like to eat. There are many kinds of production patterns of Hezhou buns, including meat buns, vegetable buns, sugar buns and other different varieties, different flavors, which meet the requirements of diners with different tastes and are deeply loved by the local urban and rural people.
11
Lamb mat rolls
Lamb mat rolls are made with lamb, noodle rolls and seasonings as the main ingredients, and belong to the local specialties of the Hexi Corridor region, originating from the Qilian Mountains and Yanzhi Mountains. Lamb mat rolls pay attention to the materials, strict recipes, and excellent craftsmanship. When making, 1-2 years old lamb is selected to be slaughtered, and after unique cooking, the noodles are added to the broth and processed at the same time, which is colored, pure in taste, full of aroma, tender and delicious, and unforgettable.
In Gansu,
Eat up "beautiful drops very" "save energy drops very much",
It is the highest praise for a sheep.
The source | comprehensively sorted out by the editorial department of Weiyou Gansu
Editor | Shanshan
Audit | Kyr121121, Kollud, Bodhi and no tree