The people of the whole country feel that their own lamb is the most delicious, and the king gun is not exempt from the vulgarity.
But after a trip to Xinjiang on National Day last year, guns and guns re-understood the status of mutton in Xinjiang. Regardless of the cooking method and taste preference, on the frequency and weight of lamb in the daily diet, Xinjiang people are eligible for a national war.
If you ask guns, what are the precautions for going to Xinjiang to eat lamb?
Guns and guns can only say: get more people!
Otherwise, I can't really eat!
Photo: Three cooks
<h1 class="pgc-h-arrow-right" data-track="63" what sheep are in Xinjiang >01? </h1>
If you want lamb to be delicious, you can't do less than the resources of lamb varieties. Xinjiang is one of the regions with the richest resources of sheep breeds in China, and almost every region has unique sheep breeds.
According to the National Inventory of Livestock and Poultry Genetic Resources (2021 Edition)[1], there are 13 local breeds of sheep and 4 breeds of sheep in Xinjiang. Almost every region has its own sheep breed. These sheep breeds can be divided into wool (carpet wool), meat (coarse hair, fat tail), fur and lamb skin according to their use.
Kazakh sheep figure/network
Kazakh sheep is one of the primitive sheep family in Xinjiang, distributed in Xinjiang, with a large number of Hami areas and the edge of the Junggar Basin. Kazakh sheep is a fat-tailed sheep (also called big-ass sheep), one of the three major coarse wool sheep breeds in China, which is resistant to high cold, tolerant to rough feeding, able to climb mountains and mountains, and has high meat fat production performance.
Altay big-tailed sheep picture/【Chinese image Fang Zhi Fuhai article property record】
Altay big-tailed sheep should be one of the most well-known sheep breeds in Xinjiang, also known as Fuhai big-tailed sheep due to their origin and breeding base in Fuhai. Altay big-tailed sheep are fat-rumped sheep, known for their large tails and storing fat in their tails, and are an excellent group of Kazakh sheep. Relying on grazing all year round, it has the characteristics of large physique, fast growth and development of lambs, rapid fat gain, and high meat fat production.
Altay Big Tail Sheep Transition Photo/Tianshan Net
Every year there is a species migration wonder of the "Great Transition of a Million Altay Big Tail Sheep". The so-called transition is that the herders will transfer the pasture for the big-tailed sheep in an orderly manner according to the growth cycle of the pasture, which is to prevent the sheep from eating the grass roots and leaving a breathing space for the grassland. Li Juan, a writer living in Altay, has repeatedly described in the book the scene of the transition with the herders.
Bayinbrook Blackhead Sheep Photo/Three Cookers
Han Han's movie "Flying Life" brought Bayin brook to fire. Bayinbrook Grassland is the largest subalpine grassland in the country and is home to a species of black-headed sheep.
Bayinbrook sheep belong to the Mongolian sheep family. The body of the sheep is white, the head and neck are black, some are yellow, the physique is strong, the physique is medium, and it can adapt to the local plateau basin ecological environment, but the wool production performance is low, and the meat production performance is not high.
Balchuk Sheep Photo/Xinmin Evening News
The Balchuk sheep in Bachu County, Kashgar Region, are covered in white hair, and the rams are hornless, with the iconic black eye circles and black mouth wheels. Bachudo lowland meadows, the soil of lowland meadows is again saline. It is generally believed that the meat of lamb standing on the saline ground is more delicious.
Tashkurgan sheep Photo/Video "The original Tashkurgan sheep grew like this"
Tashkurgan sheep, also known as Bash sheep, belongs to the type of fat and fat fat, with large, early ripening, tolerance to extensiveness, fast fat gain and other characteristics, mainly distributed in Tashkurgan Autonomous County, Xinjiang Autonomous Region.
Bashbai Sheep Photo/https://www.iqiyi.com/w_19rvaz95qd.html
Bashibai sheep in Tacheng area is a breed of hybrid breeding between wild pan sheep and Yumin native sheep, which has the characteristics of early maturation, tolerance to rough feeding, strong adaptability, brownish red coat, more dry and dead hair.
Hetian Sheep Photo/Winter Health Consumption Survey: How to Choose Good Lamb? 》
Hetian sheep are mainly produced in the southern Xinjiang region of Xinjiang, and their hair is long and elastic, and they are high-quality raw materials for spinning carpets and jacquard blankets.
Duolang Sheep Photo/"Nongguang Tiandi"
The Daolang sheep in Megheti County, southern Xinjiang, also known as the Dolang sheep, are crossed from fat-rumped sheep imported from Afghanistan with local native sheep. It is a sheep breed with combined meat and fat. It is found in the southwestern edge of the Taklamakan Desert and in the Yarkand River basin.
<h1 class="pgc-h-arrow-right" data-track="63" >02 In Xinjiang, lamb is everywhere</h1>
On lamb, you can experiment with almost all cooking methods, roasting, steaming, stewing, boiling, stir-frying, frying, etc. And in Xinjiang, you can experience it all.
Kebabs
Kebabs Photo/ Three cooks
The basic law of lamb, the basic cuisine of the lamb class is none other than kebabs.
Compared with lamb kebabs in other places, Xinjiang kebabs are big Mac level. The meat is thick, the skin is charred and crunchy, and the inside is juicy. The spices usually have chili peppers and cumin. Another method is to roast it, put only salt, and eat the original taste of lamb.
More Characteristic of Xinjiang is the Red Willow Lamb Skewer, which was not specially eaten in Xinjiang this time. I had eaten it once before at the Urumqi Office in Beijing, but I didn't know what the reason was, and I didn't feel the fragrance of red willow.
Grilled lamb chops
Grilled lamb chops Photo/ Three cooks
Lamb chops are generally made of lamb ribs. Xinjiang roast lamb chops are not marinated or marinated in advance, but directly grilled with salt, pepper, cumin powder, etc. The roasted lamb ribs have been separated, the appearance is crispy, the inside is soft and juicy, and it does not feel fatty at all.
If you add another clove of garlic, it is heaven on earth. (Forgive the guns and guns Gansu people)
Pit meat
Pit Meat Photo/ Three Cookers
The method of pit meat comes from Kashgar, Xinjiang, and is to use the residual temperature of the pit after roasting the bun, without touching the open flame, and hanging the roasted lamb. Generally, there are meat skewers, lamb chops, and lamb necks.
Regarding naan, you can take a look at the last article of the trip to Xinjiang, "What is the taste of Xinjiang?" (Pasta)"
Small breaded meat Photo/ Three cooks
Breaded meat
Bun meat is a typical "two-in-one" way of eating in Xinjiang cuisine, which can be used as a dish or a staple food. Carb + protein + fat can really sublimate the soul, which is also one of Gun Gun's favorite lamb dishes.
Bread bun meat eaten in Beijing Photo/ Three cooks
After returning to Beijing, Gun Gun went to a Xinjiang restaurant and ate the bun meat again, this time the meat looked more like small stir-fried lamb than a large piece of bun meat.
Rack meat
Shelf meat Picture/ Three cooks
Shelf meat is made by skewering meat on an iron rack and putting it into a pit and grilling it, hence the name shelf meat. Rack meat can be grilled lamb chops, can be grilled lamb pieces, before roasting with salt, cumin, eggs to marinate.
The pit and the iron frame are specially made figures/agricultural shadows
Jar meat
Jar meat Picture/ Three cooks
Jar meat, can be understood as lamb and radish in a large pot of stewed broth, divided into enamel jars. Gun gun's hometown also has the practice of stewing lamb, so it is not difficult to accept this way of eating. A bowl of meat in a bowl on a cold day is really very energetic.
Large pot of lamb stew Picture/Three cooks Of large pot stewed lamb Picture/Three cooks
Peppery sheep's hooves
Like all hooves, claws, and necks, sheep's hooves are not much meat, and mainly eat skin, tendons and taste. Hu spicy sheep's hooves are the most energetic snacks in Xinjiang, accompanied by the deadly Big Wusu Top.
Rice intestines with facial lungs
Rice intestine noodle lung figure / three cooks
Rice sausages and noodle lungs are a highly recommended dish for guns and guns, and this dish made entirely from sheep sewage is a feast of fat.
Rice intestines are marinated in chopped lamb liver and lamb hearts, mixed with rice, poured into the intestines, and cooked in water.
The white lump is the noodle lung figure / three cooks
The noodle lungs are washed with water and the starch water left over from the gluten is mixed into the batter to taste and poured into the lungs of the sheep. Put it in a pot and cook it with rice sausages.
The taste of the noodle lungs is very good, like eating a piece of mutton fat jade that melts in the mouth, except that eating too much will be too greasy. The texture of the rice intestines is richer, both the smoothness of the oil, the grainy feeling of rice and sheep's heart, and then mixed with red peppers, the eyes and tongue will be captured.
If you can't accept any water before, you might as well try rice intestines and face lungs. If you're afraid it's too greasy, you might as well serve it with Xinjiang yogurt that's so thick and thick that it makes people scream.
Yogurt Photo/Three cooks
Lamb pilaf
Black pilaf, "black" comes from the color of onion caramelization Photo/"Taste of Xinjiang"
Lamb pilaf should be the most famous Xinjiang dish. A simple pilaf contains almost all of Xinjiang's representative ingredients – lamb, piya seeds, carrots, yellow radish.
There are many types of pilaf, including black pilaf, white pilaf, sweet pilaf, salty pilaf and so on.
White pilaf Photo/ Three cooks
It is often said that the pilaf with yellow carrots is the real Xinjiang lamb pilaf, this time I tasted it carefully, and the yellow radish is really very sweet and soft. However, around Xinjiang there is its own pilaf practice. In the documentary "Taste of Xinjiang", it is said that most of Ili uses carrots, not yellow radishes; southern Xinjiang is more yellow radish and less carrots; and Urumqi is generally halves of yellow and red.
Yellow radish figure/network
Roast whole lamb
Not eating the roasted whole sheep in Xinjiang is really a big regret of the gun trip. The reason for not eating is very simple, one is that my stomach is too indisputable, and I surrendered my weapons before the dietary characteristics of heavy oil and heavy meat in Xinjiang; the other is that as stated at the beginning of the article, I must get more people to go with me!
bibliography:
【1】National Inventory of Livestock and Poultry Genetic Resources (2021 Edition)
http://www.nahs.org.cn/gk/tz/202101/P020210115497616621650.pdf
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Text | King Gun Gun