In the town of Ye xie in Matsue
There is a "mutton street"
Every year it comes to three volt days
With the opening of the Lamb Festival
Diners from all over the world will smell the fragrance
Order a plate of rotten lamb
Bring a bowl of haggis soup
Pour another glass of shochu
In the aroma of meat and wine, the fireworks of the world are stirred up
It's really refreshing
The last hour has arrived
"Mutton Street" is still very popular
There are old food that has been eaten several times
There are also new customers who come to try it out
Everybody says it bluntly
I've eaten lamb and drunk haggis soup
This summer is complete
Komatsu, who loves food
Naturally, it is also necessary to grasp the tail of the heavens
Go shopping on the "Mutton Street"
New Ming wooden barrel lamb
24 years of adhering to the traditional production process
A large half-meter-high wooden barrel is fixed to the farmhouse stove, the stove belly is glowing with a slight firewood flame, and the lamb in the barrel is boiled to no smell, wafting out of the fresh aroma.
In the evening, Komatsu came to an old shop on the "Mutton Street", the Shinmei wooden barrel mutton, and as soon as he entered the shop, he was attracted by a large wooden barrel. "Roasting lamb in wooden barrels is a traditional cooking method that has been passed down from the Zhangze region, and a wooden barrel can cook 4 sheep at a time." In 2017, Zhang Ze's mutton making process was included in the representative list of intangible cultural heritage in Songjiang District, and as the only inheritor of this district-level intangible cultural heritage, Shou Xinming, the treasurer of Xinming Wooden Barrel Lamb Shop, is familiar with the production process.
Shou Xinming insisted on getting up at two o'clock in the morning every day and began to prepare for the lamb. From carefully selecting lamb to cooking, he personally controls every process, which is 24 years. "The waist and abdomen of the sheep are very delicious, the hind legs are made of white cut lamb, the front blade is made of rotten lamb, and the original soup is yellow to indicate that it is in place."
It is this perseverance that Shou Xinming made the wooden barrel lamb crisp and tender, delicious and delicious, and even picky diners are greatly appreciated. "I've eaten it several times this summer, and I like rotten lamb the most, soft and fragrant. And you can feel the strong city wind here, which is very special. Wang Peng, who lives in Dongjing Town and works in Yangpu District, rushed over immediately after work that night to have a drink with friends in the store.
"This year's Mutton Festival is very popular, and the shop is very busy." Shou Xinming said that in the past month, the most passenger flow reached more than 80 tables and more than 600 people on a day, and an average of more than a dozen sheep were slaughtered every day. According to Shou Xinming, the whole body of the sheep is a treasure, which can be cooked into ten kinds of delicacies such as braised lamb, lamb, haggis, etc., forming a table of "whole sheep feast" to meet the tastes of different diners.
Salty shop lamb
The 13 private rooms represent 13 administrative villages
With its quaint façade and fresh and bright dining area, less than a 5-minute walk east from the Shinmei wooden barrel lamb shop, a new lamb shop with a unique style has caught Komatsu's attention.
It is understood that the salty shop mutton shop opened for trial operation on June 19 and officially opened on July 1, with a total of 23 tables. On the first floor are 10 open tables, which can accommodate 40 to 50 people at the same time, and the overall environment is pleasant. On the second floor are 13 private rooms, the smallest is a table for 8 people, the largest is a table for 16 people, which needs to be booked in advance.
Walking into the store, the light decoration color is refreshing and beautiful, which reduces the dryness of summer. On the wall, the shop thoughtfully hung bamboo handicraft products, and the words "taste of home" and "auspicious and rich" were embedded in it, blessing every diners who came to the store. A row of colorful oil-paper umbrellas hanging from the top is even more eye-catching, setting off the store's strong Jiangnan style.
Coming to the second floor, a cultural atmosphere came to the face. The corridor wall hangs a brief display box of 8 intangible cultural heritage projects in Yexie Town, and what is surprising is that 13 private rooms are named after the 13 administrative villages of Yexie Town, and each private room will put the village location, cultural history, characteristics and characteristics of each village on the wall, so that people can satisfy their appetites at the same time, but also have an overall impression of Yexie Town. "Eating lamb is a living habit that has been passed down for hundreds of years in The Zhangze area, and we want to inherit this gastronomic culture, and we want more people to know and understand Yexie Town." Sun Xiaoying, the relevant person in charge of the Xiandian mutton shop, said.
When Komatsu was still immersed in the strong humanistic atmosphere of the store, under the leadership of chef Li Jianxi, Komatsu came to the back kitchen to see that almost every order had signature dishes such as "lamb pot sticker", "rotten mutton" and "white cut lamb" on it. "The lamb is grilled in wooden barrels, the taste is authentic, and other lamb-related dishes are also very particular about the heat, such as this lamb pot sticker, which cannot be completed in 7 minutes." Li Jianxi said.
If you love lamb, what are you waiting for? Hurry to the "Mutton Street" to warm your stomach. "Mutton Street" parking is also convenient, close to the intersection, there is a town south road parking lot, the fee is not expensive, 1 hour free, more than 1 hour to charge 2 yuan / half an hour.
Text, pictures, editors: Lu Jia