Fengning traditional roasted whole lamb is unique in terms of lamb selection, sauce configuration, baking utensils, baking methods, eating methods and other aspects, and has a history of 200 years. "One sheep and five eating" is the characteristics of Fengning roasted whole lamb: one eat crispy skin, the sheep is closer to the charcoal fire, the fire is fast, make full use of the covering effect of the fascia, so that the fat overflowing of the lamb is fried on the fascia and the surface of the sheep body, diners take advantage of the hot picking style to taste the crispy outer layer of the lamb, re-change the knife, put on the shelf and then roast, wrapped with local special suzi leaves plus onion and garlic slices to taste more fragrant; two eat fragrant fatty lamb; three eat caramelized lamb chops and bone meat; four eat large bunches of lamb leg meat; five eat stewed dried fragrant lamb bones. Each layer tastes different. In the first four rounds of roasting, you can taste the unique taste of the puff pastry, tender meat, tender meat, lamb chops, leg of lamb and other parts of the lamb, and the last round of stew can also taste the delicious taste of the lamb bones. The remaining accessories of roasted whole lamb are used to the fullest, and all of them can be processed into dishes, made into sheep's head meat, haggis soup, coriander belly silk, sheep blood sausage, roasted lamb trotters and other dishes, creating a veritable whole sheep feast. It is the first choice for visitors to Laifeng and gatherings of relatives and friends during the New Year! #I'm the Great Meihebei Recommendation Officer# #头条带你乐享河北 #
