Qianjiang Evening News hourly news reporter Huang Baoqing
Recently, some readers asked in the background, which places in Hangzhou are white-cut lamb more delicious?
Speaking of which, the brine shop that specializes in selling lamb, foodie reporters have not found anything particularly eye-catching. If you have such a small shop around you, welcome to give us a feed, foodies to help foodies, and go foraging together.
However, when it comes to mutton, the Qianjiang Evening News and Hourly News reporter immediately thought of a place - when the temperature plummets, the business of Zhou's Mutton Shop at No. 121 Xinghuo South Road in Linping District will be particularly good.
Everyone watched the boss Zhou Rongjin in the shop busy, but he said: "This little busy is not nothing, only sold seven or eight pots a day, about 500 pounds less than a little, the New Year is called busy, sell more than 20 pots a day, to ask 5 college students to help to get busy." ”
Linping's braised lamb is widely spread in the foodie circle, and even shen Hongfei, a food celebrity, once issued a sigh of "the most difficult to rest" on Weibo against Linping braised lamb. Braised lamb in many small restaurants has become famous, Tangjia, Zhou's, Yunhe, Wuhang Wanshida, Stepping Stall, Yongxing... Foodies drive tens of kilometers, even from Xiaoshan, Shaoxing, Shanghai, to eat a bite.
Lao Zhou told the Qianjiang Evening News hourly news reporter that this year his store opened on September 27 because the weather in Hangzhou has been very hot. According to the habits of Hangzhou people, the hot day does not eat mutton, and the old Hangzhou people think that mutton is hot and can only be eaten when it is cold.
Lao Zhou said that he had already checked the data and studied it, and also asked several old Chinese medicine doctors, saying that mutton is warm and can be eaten all year round. Foreign customers do not have this habit, once in September on WeChat to urge him to quickly open the fire, more people urge, the old Week can only wait for the cold to open.
Before lao Zhou roasts mutton, he will first send a circle of friends to advertise "lamb is boiling", and then burn a pot of lamb to sell. As the news went away, the guests relayed to each other that the sales of lamb would slowly rise. On the third day, two pots will be burned, and then sales will continue to grow.
In the past few days, the temperature has cooled down sharply, and it can already sell seven or eight pots a day. Lao Zhou told the Qianjiang Evening News and Hourly News reporter that one-third of the lamb roasted out should be sold to other places, and he is now a "big customer" of express delivery, and every evening, SF's brother will drive a "special car" to pick up the goods on time.
The box of lamb in Lao Zhou is square, and inside is a sealed food box with waterproof packaging. Lao Zhou said that the courier brother likes to receive his pieces, in addition to himself from time to time to ask the brothers to taste the lamb in the shop, his home's express packaging is regular, there will be no leakage, the number of key pieces is more. Every day, the little brothers came to the door with a smile, and then happily loaded the car and pulled away.
The lamb roasted by Lao Zhou is attractive in color, not fishy, fragrant and soft, which is the ancestral craft of the family. His father, Zhou Genhua, is 77 years old and has been a chef for a lifetime, and his braised lamb skills are also handed down from his ancestors. More than a dozen people in the Zhou family are good at roasting mutton, and it has been passed down to the 6th generation of old Zhou.
Braised lamb is the traditional hard dish of Linping, the old bottom Linping people ask the chef to come to the door to do the banquet, braised lamb must be the chef's specialty dish, if the braised lamb is not good, such a chef is certainly no one please, it can be seen that the status of braised lamb in the hearts of Linping people.
Lao Zhou roast lamb has 3 major characteristics. First, do not use MSG, only use home-made basic spices, seasoning all rely on ancestral craftsmanship, MSG has never been bought; second, no spices, what star anise, cinnamon, large ingredients and other spices, never put; third, is to use wood to burn, so that the taste of lamb is authentic, it is best to be hard mulberry wood, which is also a secret of Zhou's braised lamb.
The three wood stoves of Lao Zhou look like dirt to slag, but they are rare old objects, wood stoves are not like gas stoves and induction cookers, and the control of fire depends on experience and feeling. Nowadays, there is no kitchen in the city to burn firewood, but Lao Zhou still tries his best to insist on burning firewood all the time, and many old gourmets are rushing to Linping to buy it.
Relying on this roast lamb craft, Lao Zhou became a popular man in Linping, often representing the canal streets where he was located to participate in various appraisals and food exhibitions. Every time it is time to eat lamb, various media will also rush to Linping to interview him.
Many customers have chosen Zhou's lamb for many years, in addition to the store has been open for 17 years, but also because of a "special" word. Other restaurants are restaurants that use braised lamb as their signature dish, while Lao Zhou's shop only sells braised lamb, and no other dishes.
Zhou's lamb is probably the store with the longest holiday in the entire Linping District, and it only does half a year of business every year, and the rest of the half year is closed. It usually opens in mid-to-late September and sells until the end of March next year.
The vast majority of bosses said that the closure of the store would certainly not let the store be closed, generally selling lamb in the cold and selling crayfish on the hot day. When Lao Zhou closed his business, he never thought of renting out the shop, or doing some other business, he really was completely on vacation, the store door was locked, and he was willfully empty for half a year, and many bosses were envious.
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