<h1 class="pgc-h-arrow-right" data-track="2" >1, Beijing</h1>
Copper hot pot in a high-bore oven, neatly stacked lamb rolls, mellow and thick tahini, crisp and refreshing sugar garlic... Old Beijingers are just like this! This is almost a scene of Winter in Beijing, walking by the window of the restaurant, the window glass is steam, the pot inside is more cheerful than people, the lamb is fished up piece by piece, dipped in sesame sauce, and then a few grains of sugar garlic, a little snow drifting outside, Beijing has become Beiping. A local hot pot can best express the urban temperament, and the Beijing temperament can be vividly reflected in the shabu lamb.
Old Beijing copper hot pot shabu-shabu
<h1 class="pgc-h-arrow-right" data-track="37" >2, Xinjiang</h1>
Xinjiang to produce sheep mostly, mention their own mutton, the people of Xinjiang, and even the people of the northwest are always very proud, this pride is of course not unreasonable, compared to most of the sheep in the interior to eat fertilizer to grow up, Xinjiang sheep eat natural grassland, drink is a mountain spring, natural meat tender, fresh taste, fiber is good. In the annual Eid al-Adha, Eid al-Fitr and other festivals, Muslims will also have a variety of religious sense of slaughter and other practices for lamb, simply do some understanding and then eat Xinjiang lamb, the taste will be relentlessly captured by this simple and primitive fragrance.
Xinjiang stir-fried roast lamb
<h1 class="pgc-h-arrow-right" data-track="38" >3, Jiaxing</h1>
The most fashionable way for Jiaxing people to eat is to eat lamb noodles, which is often called crispy lamb noodles. What is crispy lamb noodles? Lamb is chopped into large pieces, tied with string or straw, and simmered in a large pot or clay pot with soy sauce, sugar, monosodium glutamate and deodorant ingredients. Noodles and large pieces of lamb are served separately in two blue-rimmed bowls, one large and one small, also known as "cross-bridge lamb noodles".
Friends who like to drink morning wine, mixed with one or two compartments of bulk five plus peel, drink the wine, leisurely, complete supplement, the taste is great. When the snowflakes are flying, call three or five friends, serve a large plate of lamb, fry a few light side dishes, comment on some clever articles, talk about the wind and snow, and the old wine is drunk until the head sweats... Li Baishiyun "Life must be full of joy, do not make the golden bottle empty to the moon", put the wine in the wind, talk and laugh in the wind, and his joyful life is a big happy thing.
Crispy lamb noodles
<h1 class="pgc-h-arrow-right" data-track="39" >4, Wuzhen</h1>
Wuzhen is an important producer of lake sheep, and to this day, strolling through the countryside. These sheep eat grass, mulberry leaves, and straw, and after a year of growth, they are fattening in winter. Wuzhen folk have always had "eat lamb in a winter, race a few pounds of ginseng", the farmer began to idle in winter, so sharpen the knife to slaughter the sheep, set up a stove to make a fire, ten miles of fragrant, mouth-watering.
Braised lamb
<h1 class="pgc-h-arrow-right" data-track="40" >5, Jianyang</h1>
"The ruins of Longya tell the story of the ancient Jianyang; the ancient crossing of the cattle is passed down, and the sheep fragrance of a thousand years is passed down." After hundreds of years of development, the dregs are exhausted, and the essence is exhausted, and the Jianyang mutton soup, with its soup as white as milk, rich flavor, crisp and soft meat, delicious and delicious, not greasy, and set the traditional health care effect and the modern human color and fragrance of the diet requirements as one of the characteristics, once again stimulating the taste buds of everyone, attracting the national "delicious mouth" flocked to come.
Jianyang mutton soup
<h1 class="pgc-h-arrow-right" data-track="41" >6, Inner Mongolia</h1>
It is said that roasting whole sheep is the highest reward for the warriors who return from victory in Mongolia, and in film and television works, the steppe heroes use sharp knives and blades to divide a roasted whole sheep, and sing to the wine in a rough and elegant way, making people want to be in it.
To eat authentic roasted whole lamb, you must go to the grasslands of Inner Mongolia. Inner Mongolian-style roasted whole lamb is roasted over an open flame and is full of burnt aroma when eaten. The tempting roasted whole lamb is delivered directly from the oven to the diners' table, and the Shunjing table is a specially tailored rectangular table, with the whole whole lamb placed in the middle, and everyone can directly eat it. The eater has a knife in his hand, which piece of meat he wants to eat, do it himself, and eat enough food, but he still directly pulls the lamb with his hand and sends it directly to his mouth.
Inner Mongolia roast whole lamb
<h1 class="pgc-h-arrow-right" data-track="42" >7, Yinchuan</h1>
Yinchuan's lamb not only tastes pure, but also pays great attention to food supplements. Many of the restaurants in Yinchuan, which are famous for making lamb, are not conspicuous in terms of decoration, and some are even small restaurants that are too simple to be simple. But it is in such an eyeless restaurant that "hides" the most authentic Ningxia cuisine, so you will always see that it is full of people and prosperous business.
The meat quality of the restaurants famous for making mutton in Yinchuan dafan comes from the lamb of Ningxia Yanchi, because the meat of the lamb there is the most tender, and it has the characteristics of not being fat and not greasy. Why the lamb in the salt pond is the best, this has to do with its environment. The territory has a vast pollution-free natural grassland, growing a variety of high-quality pastures, including licorice, mint, chai hu, astragalus, sand ginseng and other more than 110 kinds of Chinese medicinal materials. The shallow water of natural grassland is widely distributed, with high water level, good water quality and rich mineral content in water. The content of calcium and phosphorus in the soil of natural grassland is relatively rich, and the content of mineral elements is more than 40 kinds, "eating Chinese herbal medicines and drinking mineral water." This is a joke that ningxia people are proud of yanchi sheep.
Yinchuan snowflake lamb
<h1 class="pgc-h-arrow-right" data-track="43" >8, Zunyi</h1>
Mutton powder is produced all over Guizhou, only Zunyi mutton powder is well-known, and it was famous inside and outside the province as early as the middle of the Qing Dynasty. Zunyi mutton powder is boiled with fresh mutton soup, poured rice noodles, and eaten with lamb slices and spices. Fresh and fragrant, piping hot and spicy, the soup is not turbid. In the streets and alleys of Zunyi City, the mutton powder restaurants are lined up one after another, and the number of diners is second to none, especially in winter, eating a bowl of piping hot mutton powder, warm. There is a local custom: on the day of the winter solstice, the whole city will eat a bowl of lamb powder. It is said that eating lamb powder on this day is not cold all winter.
Zunyi lamb powder
<h1 class="pgc-h-arrow-right" data-track="44" >9, Hainan</h1>
When it comes to Hainan, most people always think of the blue sea and blue beaches, and if there is a lot of sheep here, it will be a bit of a surprise. However, not only is it rich in sheep, but also the East Goat of Hainan is also known as the four famous dishes of Hainan together with Baiqie Wenchang Chicken, Qionghai Jiaji Duck, and Hele Crab. Dongshan sheep are produced in Dongshanling, Wanning City, and were a tribute to entering the palace since the Song Dynasty, and the Nanjing government included it in the presidential menu during the Republic of China. Because this kind of sheep has long eaten the rare grass and trees on the East Mountain Ridge, the smell is very small, and the skin is thin and thick, and the nutritional value is high.
Stone mountain buckle lamb
<h1 class="pgc-h-arrow-right" data-track="45" >10, Qinghai</h1>
Hand-grabbed lamb is a delicacy for the masses in Qinghai pastoral areas to entertain guests, and it is also one of the indispensable staple foods in daily life. The first time you eat hand-grabbed lamb, you will have an almost primitive feeling, and after many tastes, the more you eat it, the more you eat it, making people unforgettable. Midsummer to early winter is the golden season for grassy sheep fat, and it's also a good time to eat the most tender and delicious hand-grabbed lamb. At this time, if a distinguished guest comes and drinks milk tea, the hospitable shepherd will go to the sheep to select the big sheep with fat and tender flesh; slaughter them on the spot, peel them into the pot, and drink three bowls of milk tea, and a large plate of layered, steaming hand-grabbed lamb will be served in front of you. There are also several sharp Tibetan knives inserted in the lamb, and the boy who eats meat and drinks wine is unmistakable in front of such a natural delicacy.
Qinghai hand grabbed lamb