Many people know that eating lamb in cold winter can help qi and replenish deficiency, prevent cold and warm up, enhance blood circulation, and increase disease resistance. In fact, for people who have a cold physique and stay in the air-conditioned room for a long time in the summer or love to eat cold drinks, eating some lamb on three days is also a good choice.
The lamb at Yanchitan is fresh but not fatty, fat but not greasy. The fat is evenly distributed, the fat content is low, the nutrition is rich, and it is the best quality in lamb.
High-quality salt pond beach sheep is the first choice for foodies, how to eat is the correct way to open the lamb? Native salt pond people teach you to eat beach lamb!
There are many ways to prepare lamb, but the most authentic is to grab the lamb by hand! Three points fat and seven points thin, just the right proportion, sprinkle a little salt, put on a clove of garlic, one bite down, full of fragrance. The meat of the hand-grabbed lamb is delicate and juicy, fat and lean and chewy, and you can grab one with your hands and enjoy the refreshing feeling of eating meat in large bites.
Unsalted is the key to stewing lamb, simmering over a two-hour simmer to soften and saturate the lamb fibers, usually with garlic, paprika or secret sauce, all of which are fragrant with lamb!
There is also a kind of home-style stewed lamb, stewed with water, freshened with white radish, sprinkled with green onions after the pot, not only the meat is fragrant, the soup is more delicious, the radish is refreshing, the soup base is clear, come to a bowl, the whole person is comfortable.
Roast lamb chops, when served with oil, gently sip, it melts in the mouth, releasing the aroma of fat.
A salt pond beach sheep is full of treasures, and every part can taste different tastes
Shabu lamb is a good choice, you can taste the happiness of a whole sheep at a time. Add Lingwu Chang jujube, Wu Zhongsha jujube, Hui'anbao yellow flower, Helan mountain raisins, salt pond licorice and Zhongning goji berries to the water; Without the need for other flavor-heavy seasonings, you can taste the original taste of lamb.
The best lamb is the 4th to 12th rib meat selected from the sheep, each sheep has only 300 grams, which can be described as the best of the sheep, each piece of meat is larger than the face, and it can be eaten in five to seven seconds in the pot.
There are also the most precious and rare parts of the beach sheep, each sheep only produces 8 pairs, and the meat is more fragrant.
Freshly cut hind leg meat, carefully processed after acid removal, the meat is rich, the meat is tender, the taste is smooth, and it is more chewy.
Sliced lamb slices have a clear and natural texture, fat and lean, and can be eaten in three seconds.
There's so much more to eat with the salt pond beach lamb dumplings, carrot lamb dumplings, roasted whole lamb, lamb scorpion hot pot, roast lamb chops and even offal can make the ceiling delicious! Haggis and roast lamb loin dominate local breakfasts and suppers.
The delicious salt pond beach sheep can be unlocked in thousands of ways, and no one can be wrong to open it!