As soon as the day becomes cold, the hot mutton soup should be arranged, one is affordable, the other is too delicious, the lamb is tender, the mutton soup is rich, and then sprinkle some green onions, coriander, oil and spicy seeds, on the crispy baked cake, or in the soup completely sucked full of soup mellow bread pieces, huffing and huffing, eating, stomach satisfaction, the whole body is comfortable.
In China, lamb soups in many places are famous, and in each place, they also use locally produced lamb, use local traditional cooking methods, and have local authentic standards, eating methods and tastes wonderful.
Jianyang mutton soup
Whenever the weather gets colder, many lamb stalls gradually appear in the vegetable markets around Sichuan, and major roadside restaurants have also launched lamb soup series of dishes. But when it comes to the ranking of mutton soup here, the first is Jian Yang.
Jianyang's mutton soup uses locally produced big-eared sheep, which is known locally as "fire knotted sheep". This kind of sheep belongs to the "Chinese and foreign mixed race", which is a mixture of American Ubi sheep and local goats introduced by Ms. Song Meiling, the meat is tender, fat and thin, the taste is very light, used to make soup, only choose the small lamb with a net weight of 40 pounds after slaughter, the taste is better.
Jian Yang big ear sheep
Jianyang people boiled lamb soup is lamb and crucian carp boiled together, crucian carp to choose half a pound size, this weight of crucian carp boiled out of the soup, white and clear, taste umami, into the lamb soup, lamb does not have a little smell.
Jianyang people said that the locals eat mutton soup, of course, peppers can not be absent, lamb should have a dry sea pepper noodle plate, or Qinghai pepper plate, so that it is the most authentic way to eat. Moreover, this soup is filled with green onions, generally not in coriander, because coriander will cover up the umami taste of some mutton soup.
Luoyang mutton soup
Luoyang locals, getting up early to drink a bowl of mutton soup is a customary habit. Every morning, if you go to the side of Luoyang Street, you will find many squatting, sitting, holding, eating mutton soup, which is a unique scene of local life.
In order to let people eat delicious mutton soup early in the morning, the owner of the shop generally puts the lamb in a large pot late at night, simmers, the taste is particularly strong, and the lamb soup in Luoyang will also add pepper to it, and the taste is more refreshing.
Locals go to eat mutton soup, like to soak a hard noodle "pot helmet" in the soup, dry and hard pot helmet fully sucked up the strong aroma of the soup, chewing it is more and more "beautiful". In addition, luoyang's mutton soup, a bowl of soup to drink, you can casually ask the boss to "add soup", the boss will not ask for money, it is really refreshing.
Lamb broth with pot helmet
Single-county mutton soup
In Jinan, Shandong, there is an average of one sheep soup restaurant every 500 meters on the street, but among them, there are the most sheep soup restaurants in Shan County.
Shan county mutton soup, the most famous soup, the selection of local unique green goat, lamb fresh and tender, under the pot and lamb bone boiled together, add a variety of seasonings, really to boil for ten hours, "white like milk, water fat blending, pure texture, fresh but not greasy, fragrant but not greasy, rotten but not sticky", the unique flavor has been recorded in the Chinese famous recipe, and in China, the current soup into the Chinese famous recipe is only the single county mutton soup this one, and therefore by the Chinese people called the first soup in China.
Green goats endemic to Heze and Jining regions
Shan County lamb broth is white milky
Single-county lamb soup should be eaten with single-county hanging stove baked cake, if only soup, do not want to burn the cake with, a look will know that it is from other places.
Hailar lamb broth
Many people in Inner Mongolia are arrogant to the point of "going out of Inner Mongolia and never eating sheep." Hailar means "the place where wild leeks grow" in Mongolian, and Hailar mutton soup refers to the sheep that grow up here from the snack wild leeks, and the meat is extremely delicious and tasteless.
For mutton, Inner Mongolian people like to boil directly, and the biggest difference between boiled lamb soup and others is that the soup is so clear that it can be seen at a glance, but the taste is very rich, and it is really powerful. Lamb is tight and tasteless, delicious, and a bowl of lamb soup is large and affordable.
Crystal clear Hailar lamb broth
Locals eat lamb soup standard is the local baked bread, there is brown sugar, pretzel, bean paste, with local sesame oil freshly baked, the skin is browned and crispy, bite down, thick cake also layered, interspersed with golden pastry, and then eaten with mutton soup, beautiful.
Baked bread
Library of mutton soup
Jiangsu collects mutton soup, and the people of the book town have been sticking to the traditional method of boiling that has been passed down for hundreds of years.
Every morning at 4 or 5 o'clock in the morning, the chefs of the lamb soup shop will prepare fresh lamb, together with the bones of the lamb, down into a special wooden barrel, which is called "PotTang" by the locals, and the material is the fir wood of the Library Vault Mountain, which is said to be able to evaporate the fragrance and remove the smell of the lamb during the process of stewing the lamb.
The slow simmering of the mutton broth takes about 3 hours, and only the "salt" seasoning is added during this process until the lamb is thorough and not rotten, and the soup is milky white before it comes out of the pot. The tibetan mutton soup boiled in this traditional method is milky white, fragrant everywhere, the meat is crisp but not rotten, and the taste is fat but not greasy.
Unlike other places, in the bibliothy mutton soup, vermicelli, balls, oil tofu and other dishes are also added, which is absolutely very rare in the north.
Benxi lamb broth
In Benxi, Liaoning, people eat mutton soup all year round, saying that they drink to get rid of dampness in summer and keep warm in winter, and every time they drink it is particularly comfortable. In Benxi, there are also large and small sheep soup restaurants on the street.
Benxi's mutton soup is based on locally produced cashmere goats. Sheep should be raised to about 100 catties, killed and slaughtered, and the meat is moderately fat and lean, fresh and tender. Lamb broth is slowly boiled in a wood pot in the local area, according to the chef here, only the real wood fire boiled lamb soup, the fat into the soup, the soup is white and rich, the meat is softer and more fragrant, and the taste of boiling on the gas stove is indeed different. And according to the locals of Benxi, eating mutton soup, the meat quality of rams and ewes is not the same, the meat of rams is tighter, more chewy to eat, quite relieving.
Cashmere goats
The mutton soup here is also full of meat, haggis, mutton full of a bowl, the soup base is thick, people with small appetites really can't eat a bowl. Locals eat lamb soup, and it is customary to eat it with a few pieces of golden cornmeal beef tongue cake, so that it is delicious enough.
Lanzhou mutton soup
In Lanzhou, Gansu, beef ramen is a household name, but in addition to ramen, there is also a special snack loved by locals - Lanzhou mutton soup.
The delicacy of Lanzhou mutton soup is that the lamb soup of the boiled lamb soup is all derived from the local sheep of Gansu, eating grass, the meat is tender and tender, and the taste is moderate; also in Lanzhou, a bowl of mutton soup is very affordable, it is to cut the cooked lamb into large pieces, put on the vermicelli, garlic seedlings, coriander, pour on the hot lamb soup, the original taste. Drink soup also with steamed bread, is a local kind of noodle cake, can be torn up in one brain and thrown into the soup, a bite of meat, a mouthful of soup, a bite of cake, slowly chewed, and then suck two mouthfuls of vermicelli, eat very beautiful.
Speaking of which, the special mutton soups everywhere make you salivate, and the lamb soups in the country are not only that, but there are many more. Whenever the temperature drops, those who love to eat this bite begin to worry about it. (Edit: Sure enough)