Just entered November, I received one cold wave warning after another, uncle meat in the north, at this time feels that one foot has entered the winter, there is no heating of the southern friends, presumably not very warm.
When the cold wave strikes and the temperature plummets, what kind of food can keep (nourished) warm (fat)? Only lamb! In the increasingly cold weather, how can you get mutton soup, mutton powder, lamb pot, braised lamb, hand-grabbed lamb, lamb skewers, lamb noodles, haggis soup, roasted whole lamb, lamb steamed buns, lamb hot pot... What about gastronomic comfort?
Ecological lamb from the prairie
Green grass such as Yin, Baiyun Jingzhu, Inner Mongolia Autonomous Region Xilin Gol League 192,000 square kilometers of natural grassland gave birth to the grassland treasure - Xilin Gol sheep, where the sheep leisurely, you can enjoy the delicious and rich forage, there are shallots, licorice, chai hu, etc., as well as legumes, drink natural mineral water, a full meal and then do a "sunbathing" ~ this is the day of the Happy Growth of Xilingol sheep on the Chinese ecological sheep
The small lamb skewers here are tender and juicy, full of high protein, low fat, and a faint milk flavor ~ how to do it is delicious ~ ~
Old Beijing signature copper pot shabu lamb
Copper pot shabu-shabu is as barbecue for northeasterners and hot pot for Chongqing people, and three meals a day is not too much.
Authentic old Beijing shabu lamb has rules, sheep have to be Zhangjiakou sheep, drink water must be the water of Yuquan Mountain in western Beijing, the meat is fine and tasteless, fresh and tender. A few pieces of lamb in the boiling soup base, fished out and dipped in half a mouthful of sesame sauce, with a few cloves of sugar garlic, the lamb in the mouth is fat and lean evenly, biting down the fat seeped into the middle of the lean meat, and the happiness of eating meat burst out. Cool down the first choice copper pot shabu lamb!
Xinjiang lamb is grilled
When it comes to eating sheep, Xinjiang has no reason not to be on the list! The growth environment of sheep in Xinjiang is unique, eating rare Chinese herbs, drinking Tianshan ice and snow water, and the meat quality will not be bad!
But in the Xinjiang mutton cuisine, or Xinjiang's red willow branch roast lamb is the most gripping, truly interpreting the charm and true meaning of Xinjiang's authentic lamb skewers, after the wood barbecue, the lamb is tender in the mouth, and the fat is overflowing. A bite will flow oil, but not greasy at all, the entrance does not have the smell of lamb, slightly spicy with fresh flavor, this bite down, still afraid of what cold wave?!
A little bit of Ningxia lamb
Deeply loved by Chen Xiaoqing, the Ningxia Beach sheep is not greasy, plump and delicious, known as drinking mineral water to grow up, born to be the material for hand-grabbed lamb.
Hand-grabbed mutton in Ningxia, which has a history of nearly a thousand years, has almost become a representative work of Hui food culture. The sheep selected in the "Ningxia Hand-caught Lamb" are less than one year old, and according to local parlance, they have not eaten grass. Wash the lamb ribs and put them in a pot of white water and simmer for an hour or two. After the meat is cooked, it can be eaten after being smeared with table salt, and there is no smell at all.
Original Qinghai yellow braised lamb
Qinghai is located in the west of China, dominating the northeast of the Qinghai-Tibet Plateau, the roof of the world, such a geographical location makes the sheep here extremely nutritious value, different from the sheep in other areas, the growth environment here is a natural saline-alkali pasture, the pasture is rich in minerals, high salt content, its pasture has goji berries, Suoyang, astragalus and other plants, salt lake water nourished sheep, naturally has a slight salty taste.
And the way to keep this meaty and delicious is of course yellow stew, the rustic Qinghai people use this most simple and primitive method, retaining the unique innocence of the plateau sheep, soy sauce is only used for seasoning and not for coloring, the stewed lamb, the entrance is melted, only the endless fresh fragrance echoes between the lips and teeth.
One bite of Shanxi lamb roasted wheat
Shanxi is located in the north of the west of China, the right jade mutton here can be called a "local treasure", in addition, there are cypress seed sheep, Huairen sheep, Shenchi sheep, Yanggao Great Wall sheep and other varieties. Cypress seed sheep grow in the mountains with ancient cypress forests, feeding on cypress seeds and cypress leaves; this kind of lamb is fine, the texture is clear, the food is tender and fragrant, there is no fishy smell, and there is a sweet fragrance of cypress trees.
The most famous Shaanxi lamb steamed bun
Shaanxi is located in the central part of China, and the meat quality of Hengshan sheep, Tongyang, Dingbian sheep, Jingbian sheep, And zhidan sheep in this area is superior.
Most of the sheep in Shaanxi grow between the ravines of Weibei Gaoyuan, drinking mountain springs, eating wild grasses, and various Chinese medicinal materials are mixed in, making the lamb here have a unique flavor of herbs, and the meat is good, tender and juicy, easy to cook, delicious and light. The famous flavor foods in The Guanzhong region of Shaanxi Province, such as "Lamb Steamed Bun", "Water Basin Lamb" and Cured Lamb, have always been selected as the raw materials for the same lamb. Of course, Dingbian lamb, Jingbian lamb and Zhidan lamb are also well-known in the Shaanxi-Gansu-Ningxia area.
I have eaten unforgettable Guizhou Shuicheng lamb powder
The first time I know this place of Liupanshui, it is because of a bowl of mutton soup powder, the essence of the food is that the sheep must use the Guizhou Water City Black Goat! Add more than a dozen spices and Chinese herbs to stew together, eat it without being dry, and ensure that you forget the cold of winter
You see, what could be more enjoyable than a big bite of lamb in a cold weather?
As someone once said:
"In the human world, because there is winter,
There will be lamb soup, a stove, osmanthus wine, and friends. ”
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Edit / Uncle Meat
Image source / network pexels
This article is originally produced by the China Meat Association