To say which Chinese mutton is stronger, it is estimated that every place shouts that it is still the best to say that it is still the best.
After all, a docile and super survivable sheep, in the eyes of Chinese, has thousands of ways to die---- frying, roasting, roasting, sauce, shabu, boiling, boiling... There is an endless stream of sheep that can die for what it deserves.
However, just as the so-called:"one side raises sheep in water and soil", due to the existence of geographical conditions, climate and temperature, there are large differences, which also leads to the mutton in different regions in the taste and taste of different aspects.
What are the benefits of eating lamb in winter?
First, get rid of the cold and warm up
Drinking some mutton soup properly can indeed play a very good health care role. Lamb has a warm and cold effect.
Due to the very low temperature, the yang in the human body will be hidden inside the body, resulting in insufficient yang qi and poor circulation of qi and blood.
You can drink some mutton soup appropriately, which can enhance the yang in the body, increase the heat energy in the human body, and have the effect of dispelling cold and warming up the body.
Second, warm up the qi and blood
Especially for some women, it is easy to have anemia and the phenomenon of loss of qi and blood. After entering the cold season, it will show problems such as cold hands and feet all day and cold body.
Lamb contains a large number of protein, vitamins, niacin, sugars, riboflavin, iron, calcium and a series of nutrients, which can play a role in warming qi and blood.
For a series of abnormal phenomena caused by insufficient qi and blood or anemia, it has a relatively good improvement effect.
3. Nourish the lungs
Mutton soup has a very strong tonic effect, and has a relatively good improvement effect for some cold deficiency diseases.
Especially for a series of lung problems such as tracheitis, tuberculosis, asthma, etc., it has a relatively good improvement effect. For repeated coughs caused by lung weakness, it has a better conditioning effect.
It can be seen that drinking some mutton soup appropriately in the cold winter does have a better health effect.
Which groups of people are not suitable for lamb?
1. Gout patients should not drink too much mutton soup
Many people love to drink delicious mutton soup, especially those that are boiled to a milky white. The milky white color of the mutton broth is actually the result of the emulsification of the fat in the soup.
Since the fat becomes small particles in the churning boiling water during the heating process of the soup, with the help of emulsifiers such as proteins, the broth that was originally "separated by water and oil" gradually generates stable droplets of fat that can be suspended in water.
Therefore, the more fat there is, the easier it is for the soup to boil to a milky white.
Therefore, for patients with high uric acid and gout, this kind of soup is not recommended to drink.
2. People with hot constitution
From the perspective of Traditional Chinese medicine diet therapy, mutton is sweet and hot, and mutton belongs to the sweet and warm hot food, which has a very strong tonic effect.
If people with a hot constitution eat lamb, it will produce too much internal heat in the body, resulting in a series of internal fire phenomena such as dry mouth, sore throat, and sore mouth and tongue.
From the south to the north, the lamb eating method has become "random flowers and charming eyes"
How to eat lamb is the best to eat? Each side has its own answer.
Xinjiang people like to use huge pits to "treat" lamb, bake at high temperatures, and then hang flour, eggs and batter with various spices, the whole roasted whole sheep presents a red brown oil bright posture.
Inner Mongolia likes to cut the lamb with fat and tender meat, chop it into large pieces, boil it until it is cut off, and then pair it with leek sauce and salt, and the meat will spread the aroma of oil and fat in the mouth in an instant.
For Beijingers, they like to use sesame sauce to accompany the cut lamb, eating the fresh sweetness of the lamb itself.
However, for Shaanxi people and the northwestern provinces, lamb steamed bun can be described as an authentic delicacy that must not be missed, a half-haired crescent steamed bun, coupled with a large piece of lamb in the bowl, can eat unlimited flavor.
Compared with the arrogance of the northerners, the southerners are relatively delicate, the lamb noodles in Jiangsu and Zhejiang, with braised lamb as the topping, carbohydrates and animal fat collide, can you still produce more satisfying food?
And Sichuan Jianyang also loves to drink mutton soup, select the local big-eared sheep, fat and thin, with pork bones, crucian carp boiled together, milky white, the entrance taste is thick, and then with a dry sea pepper dish, so that it can be worthy of this cold winter.
In short, if you ask where the best lamb is in China, I am afraid that no one is qualified to define it.
Your favorite is the best lamb in China.