In Xinjiang
You can eat noodles and pilaf anywhere
But eat shelf meat
Don't miss the delicious taste of Sangong Town in Changji City
Today
Xiaobian will recommend the shelf meat of Sangong Town to everyone
The secret to the delicious meat of the shelf
The key is the marinatation of the meat
And the control of the temperature in the pit
Sangong shelf meat barbecue meat is selected from the wooden sheep baby meat
Just sit down and you'll hear
"Boss, come 1 kg", "Boss comes 3 kg"
At a constant temperature
Heat evenly
The roasted meat is full of color, aroma and taste
A fragrant rack of meat out of the pit
The color is golden, and the outside is tender on the inside
Tender and delicious, the meat is fragrant
Mouth-watering
Generally the best place for shelf meat is lamb chops, first choose bone lamb chops, cut into pieces into pots, and then cut 1 onion into pots, put in the appropriate salt, beat 1 egg, and then stir, marinate for 3 hours and then put into the pit, about 40 minutes.
In addition to rack meat, there are also special barbecues such as pit meat, grilled fish, and grilled buns. After the pit meat is slowly simmered, the meat is browned yellow, the oil is shiny and shiny, and the aroma is fragrant. Chunky lots of feet, fresh and oily.
The lamb baby meat is roasted under the charcoal fire, "nourishing" the oil, and the aroma is fragrant. With a bowl of yellow noodles, it's amazing!
Delicious tips
Recommended restaurant: Changji Sangong shelf meat
Address: Changji City Sangong Town District Railway Bridge Cave South Exit East (the first)
Phone: 18699413383
Opening hours: 10:00-24:00