Text | Haiyan County Archives
A famous lamb shop in Shiwa
As early as the 1930s, there were already dozens of mutton restaurants in the town.
Over the years, travelers to and from the Shanghai-Hangzhou Highway, when they arrive in Weipu, have to come down to taste the famous local "Pupu Crispy Lamb".
In the old days, the People of Weipu opened a number of mutton restaurants in Shanghai, and the raw materials came directly from Weipu, and the signs were "Pupu Crispy Lamb".
It is said that in the fierce competition of shanghai, the business of restaurants is booming, and until now, many old Shanghai will still bring their children and daughters to come to taste.
Many Shanghainese only need to mention the place name "Haiyan", and they think of the fragrant flavor of "Pupu crispy lamb". It can be seen that The lamb has long been well known among diners.
At the Shiwa Lamb Festival, customers taste the Mutton of Wewa
Nowadays, any hotel or farmhouse restaurant in the Scenic Area of the North and South Lakes can taste the delicious taste of braised lamb.
However, if you want to eat lamb with a unique flavor, you have to find a small shop in the alley, which is cooked according to traditional craftsmanship.
Showcasing lamb in a large pot of braised lamb
Legend has it that when Su Dongpo was an official in Hangzhou, he once came to Weipu to taste braised lamb, which he greatly appreciated, and immediately wrote a couplet: there are thousands of beautiful things in the world, nothing more than drinking; the world's first class cuisine, when counting lamb.
The preparation method is to take some lamb, wash it, put it in the water in an iron pot, cook it with firewood, drain the foam, add rice wine, or add a few red dates or lobbs to remove the gas.
Open the lid and burn it violently, pick up the red dates or radish when it is slightly cooked, simmer the lid for a long time with a simmer, add red soy sauce (preferably without salt) when chopsticks can penetrate the skin and meat, simmer over low heat to make it extremely crisp and soft, add brown sugar to make the marinade cream, and sprinkle the minced garlic leaves when serving.
For hundreds of years, braised lamb has been used as the main dish for local banquets and new year's festivals, and is famous in the Hangjia Lake area for its bright red color, fragrant aroma, crisp but not rotten, oily but not greasy.
Theatrical performance of the Pupu Mutton Festival
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