A cold wave struck, and the temperature plummeted
Why warm up?
Eat lamb with gusto, of course!
The ancients thought that "sheep are beautiful"
The original meaning of the word "beauty" is a large and fat sheep
People value and love sheep
Give the sheep many beautiful symbols
Such as "beauty", "goodness", "auspicious", "xi" and so on
All are part of the word "sheep"
It shows that the sheep in the minds of the ancients is indeed
A symbol of goodness, kindness, auspiciousness, and a righteous animal
beauty
The interpretation of "beauty" in the "Explanation of Words" is
Gan also, from sheep from large
In China, it is judged by the bones of domestic animals excavated from the site
The domestication of sheep is about four or five thousand years old
In the Shang Dynasty, the sheep in the bronze four sheep square statue
The beard and whiskers look almost indistinguishable from the goats we are familiar with
It can be seen that at that time, this kind of domestic animal has been widely bred and is well known
Lamb has a tonic and warming effect
So mention the ingredients that drive away the cold in winter
The first thing that comes to mind for many people is lamb
However, China is vast
The way lamb is opened in different regions is naturally different
Ning Xia grabbed the lamb by hand
Helan Mountain, Yellow River, Gobi, Ordos Terrace, Wasteland
One of the top ten pastoral areas in China along the Yellow River in Ningxia
Undoubtedly a fine natural meadow
The eastern foothills of the vast Helan Mountains are flat and hard
It is a warm and temperate arid grassland
Especially the beach sheep in Yanchi County on the east bank of the Yellow River
According to the locals, the beach sheep here are
"Grew up eating licorice and drinking mineral water"
Therefore, the meat is strong but not greasy, not greasy and not fishy
The eastern foothills of Helan Mountain are an important production area for Ningxia Tan sheep
It's also easy to test whether lamb is delicious here
I.e. simmer in water
Cut the lamb into large pieces and simmer only with water, green onions and ginger
The part of the hand-grabbed lamb is ribs, which are basically four thin and six fat
Cook and fish out, then use a chopper to cut into strips
When you eat it in your mouth, the fat gravy overflows in your mouth
The texture of the lamb is smooth and tender, and you can't taste any spices
Some are just the fresh flavor of itself
The same way of eating is called hand-held meat in Inner Mongolia
Holding it in one hand and cutting it with a knife in the other hand, he ate it
This way of eating meat with original humor
To the greatest extent, it is in line with the bold and free character of the Northwestern people
Shaanxi water basin sheep meat
The northwest region has flourished since ancient times when beef and mutton were traded
Special minerals in saline alkaline land
and the amount of exercise the sheep do during the feeding process
Both are delicious sources of lamb
Therefore, the carefully boiled lamb soup has naturally become a delicious taste that people cannot do without
In the past, the utensils used by operators to cook meat were shaped like washbasins
As the name suggests, it is called "water basin", so the water basin lamb is also named after the utensil
The draught basin of lamb pays attention to heroism and happiness
The attentive master will first boil the basin with boiling soup
Pour a large spoonful of tumbling hot broth and stir gently
Pour the soup from the bowl back into the pot and then boil the soup
The purpose of this is to
The vermicelli is softer and the flavor of the lamb is stronger
Of course, drinking soup alone cannot satisfy the appetite of the northwestern people
Freshly baked crescent cake crust, soft inside, hot tunic
It should also be served with chili sauce, sugar garlic and greasy side dishes
This is the most classic and delicious way to eat lamb in the water basin
On a winter night when the north wind whistles
It's normal to have a bowl of lamb in a basin of water to drive away the cold
But in the hot summer, Shaanxi people also like to use water pots of mutton to cool off
After the lamb broth is laid down, sweat is flowing freely
Maybe this is their special way of "cooling off"
Guizhou sheep meat powder
Guizhou people love to eat flour, especially lamb powder
There are many high slopes here, and bitter herbs and thorns are overgrown
It creates the fleshy short-legged black goat and the hemp sheep
The climate is moderate and rainy
It also provides a delicate and lubricating taste for rice noodles
Rice grown in Guizhou
One of the most famous lamb meals includes
Zunyi, Shuicheng, Jinsha and Xingyi lamb powder
Although there are slight differences in taste
But the spicy soup base is always the soul of this bowl of lamb powder
The Guizhou region is spicy
The earliest record of eating chili peppers in China is Guizhou during the Kangxi Dynasty
"Soil seedlings use (peppers) instead of salt"
The oil chili here is made from sheep's oil
Together with the broth, it is wrapped in fragrant rice noodles
The new day was thus awakened by the warmth
Not only that
Many guizhou people who travel as far as away will also bring a jar of oil chili peppers before leaving home
Specially designed to ease the longing for home
Guangdong sheep brisket stew
In Guangdong, where the supper culture flourishes, there are too many choices at night
And in autumn and winter, eat lamb brisket
It's definitely the most ritualistic thing to meet the cooling
Most of the raw materials for sheep brisket pots are Eastern goats produced in Wanning, Hainan
Dongshanling, known as the "first mountain in Hainan"
It is an ideal habitat for the East Goat, full of cliffs and caves
It provides a natural place for sheep to exercise
The mountain is densely covered with shrubs, weeds, vines and clear springs
It provides east goats with abundant green food
Simmer over low heat until the skin is crispy
The lamb brisket was simmered "grunting" on a charcoal fire
It emits a hot smell with a rich sauce aroma
The lamb brisket in the pot is connected to the meat
The middle layer of fascia pulls into a mesh, trying to break
Moderate toughness and full of gum
A bite in the mouth of the juice jumped up, a sense of happiness bursting
Deep-fried bamboo with a crispy feeling when soaked in the soup (curd bamboo)
Definitely the best CP for a lamb brisket pot
When the lamb brisket meat is at the bottom, come to a bamboo branch
Pour in the thick soup and definitely serve
Sichuan Jianyang sheep meat soup
Jianyang people have a long history of raising sheep and cooking sheep
In the Han Dynasty, there are already records that "every household has a chicken and a smell of sheep in ten miles"
The reason why Jianyang mutton soup is not milky
Because its raw materials are selected from a locally abundant large-eared sheep
It is a hybrid of the American "Nubi sheep" and the local Sichuan "Huoxu Sheep"
They grow in the Longquan Mountains
The average temperature here is 16 °C, the vegetation is strong and the water source is good
As a result, the flesh of the big-eared sheep is soft and less fat
Sichuan Longquan Mountain
It's also made differently than elsewhere
Jianyang mutton broth needs to be boiled with lamb bones and crucian carp until the soup is thick
Then the lamb, haggis and mutton are stir-fried with mutton oil
Pour the soup twice more so that it boils in the shortest possible time
This way of making the lamb maintains a dry flavor
It's not as wet and soft as it's from "pure boiling."
After hundreds of years of development, the essence of Jianyang mutton soup
The soup is as white as milk, rich in flavor and crisp and tender in meat
It brings diners a taste of winter happiness
Peking Shabu Lamb Meat
For old Beijingers, winter begins to "count nine"
It means eating "shabu-shabu"
"Shabu-shabu" is the name of hot pot in northern regions such as Beijing and Tianjin
Among the various types of shabu-shabu, especially Beijing's shabu lamb is the most famous
Lamb is preferably Sunit sheep
Their main production areas are Sunit Left Banner and Sunit Right Banner
Mostly desert grasslands consisting of hills, sandy lands and lake basin lowlands
This sheep is also known as the Gobi sheep because it is hardy and drought-resistant
Its flesh is firm and has a strong taste
Bayannur
The core of the shabu lamb is on the "shabu", and the lamb is rolled in boiling water
Usually it only takes four or five clicks, and the meat changes color
The meat should not be clamped too tightly, otherwise the contact point of the chopsticks will be difficult to cook
Compared to other well-known hot pots
Shabu lamb is quite simple in terms of both the soup base and the variety of ingredients
This is because its eating method is more "technical"
Charcoal-fired copper pot, fresh soup base, secret ingredients, precise heat...
This complete set of rules comes from the "Qing Palace Royal Banquet" version of shabu lamb
It flourished in the late Qing Dynasty after it entered the folk
Especially the special copper pot with chimney
It is to be able to bring out a fierce fire to make the lamb tender
It can also ensure that the quality of vegetables is intact
After the pot is boiled, a few pieces of sheep's tail oil are placed before the formal shabu-shabu begins
Vegetables wait until the meat is almost up
By this time the pot was already filled with the umami soup of lamb
Just enough to be sucked in by these vegetarian foods, it is both fresh and refreshing to eat
Finally, there's a sesame roast cake at the bottom
In the aroma of sesame sauce, pretzel and cumin
This authentic lamb shabu is the end of the game
Xinjiang Sheep meat
If you don't go to Xinjiang, you don't know how big China is
But in the eyes of foodies, this sentence may have to be changed to
If you don't go to Xinjiang, you don't know the deliciousness of mutton
If you want to subdivide, the sheep in Xinjiang are also divided into southern Xinjiang and northern Xinjiang
Sheep in southern Xinjiang are mainly grazed in the Gobi Desert and plateaus
In the vast Gobi Desert, they eat red willow, licorice, and poplar leaves
Drink the salt water of the Tarim River and walk more than 20 kilometers a day
Therefore, the meat is leaner and more chewy
Tarim river
Relatively speaking, the northern Xinjiang water is beautiful and grassy, and the water vapor is large
Sheep mostly grow on the grasslands
Therefore, the meat is fatter and tenderer, and it is suitable for stewing
Narathi Grassland
But no matter what kind of lamb
Xinjiang people can always find a way to eat to interpret the delicious taste of lamb
The jar meat is a traditional breakfast in Xinjiang
Cut the lamb into large pieces and place them separately in a jar
The original taste of pure nature is in this way
It is produced during the boiling process of boiling and simmering
The lamb broth is delicious, and the bread is broken into small pieces and placed in the broth
Wait for the bread to melt with the soup
The spirit of the whole day is all in this bowl of meat
The grilled buns are fat and thin, and the thin skin is full of meat filling
After breaking it open, it was still steaming
Take a bite, the skin is crispy, and the mouth is full of oil
The clear grains of rice inside the pilaf have fully absorbed the soup
It has a crystal clear yellow color and is sweet in the mouth
Paired with salty lamb, it's layered and distinct
There are also lamb stews, sac pit roasts, rack meat...
No exaggeration
Half of the taste of Xinjiang is hidden in the mutton
The region has north and south, but there are no boundaries in cuisine
On a cold and windy night, it is boiled, or shabu- or boiled
Wouldn't it be nice to eat a delicious meal of lamb?
The article is reproduced from the WeChat public account: China National Geographic