In the cold and windy winter, drink a bowl of hot mutton soup with some tender lamb when you go out, and after eating it, the whole body is warm and emits heat from the inside out. Friends in the north prefer to prepare some lamb on the big days of winter to entertain important guests and relatives, drink large wine and eat meat, and talk about the world with their chests. All parts of the north have their own unique methods for lamb, I have tasted the practices of shaanxi, Qinghai, Shandong and some places, and today I pick two places with deep memories of lamb reviews.
Grab the lamb by hand
Ningxia mutton has a firm meat and a small taste, of which the Salt Pond Beach sheep is the most famous. However, in terms of the taste of lamb production, Wu Zhong's hand grasp is small and famous. The day after arriving in Ningxia, local friends recommended going to Wuzhong's more famous local hand-grabbed shop. No delicate plating without fancy accessories. A plate of lamb, a plate of raw vinegar, a plate of vinegar with minced garlic, a few cloves of raw garlic, a bowl of lamb broth with green onions.
At first, I was worried that the lamb would be very fatty, because it didn't seem to have too many ingredients. The waiter said that it was best to take the lamb in his hand and dip it with vinegar, so I gave it a try. Lamb does not have too complex taste superposition, is the most direct taste of lamb, a little bit of sweetness, with vinegar slightly sour, fat and lean with just right. Thin but not woody, fat but not greasy, juice flowing through the fingertips, unconsciously the corners of the mouth are close to sucking fingers. One person, one dish, and the food was empty before the chat was over. I wanted to renew the dish, but my friend discouraged it, reminding the lamb that it is hot and easy to eat.
Shan County is a county in Heze, Shandong, accidentally and predecessors work on business trips, out of the hotel to walk around, almost every one or two hundred meters there is one. We casually entered a small street restaurant, about twenty square meters, dimly lit, but it was clean and sanitary. The boss sat in the operation room, raised his eyes, and asked us if we should add lamb. We were guessed by the boss before we ordered, and I wanted the boss to recommend it, and the seniors looked at each other, and the heart passed on each other: it seems that the treasure was picked up, and the taste of this shop should be good.
Single-county sheep soup
The mutton soup is served, and the color is pure white, like milk. If you don't put green onions and meat, I would really think of it as milk. Goat's milk does not have a strong fragrance, accompanied by a wisp of fragrance. Non-fishy, non-sticky, not greasy, very silky. Goji berries dotted with mutton soup, such as jade plates inlaid with agate, visually drive the sense of taste, is a perfect match between aesthetics and taste. The lamb in the soup is slightly meaty, which preserves the original taste of the lamb to the greatest extent.
Pancake
Drinking soup and eating meat, accompanied by pancakes, the bumps and discomforts of the journey are healed at this moment. There is also a kind of Heze baked cake, shaped like a steamed bun, and the size is slightly larger than the northern steamed bun. I chose pancakes, which are soft and slightly charred, and can taste the taste of white sesame seeds on the surface.
Single-county lamb
The two hungry people did not communicate at all, quietly buried their heads in the wild eating, felt unsatisfied after eating, and ordered some sheep hooves and sheep bones. The spicy spices mask the smell of meat and greatly stimulate our taste buds. There is no other food pairing, just a large pot stew with various parts of the lamb. Spicy, a mouthful of soup and a bite of cake, unconsciously a pound of bones and two sheep's hooves have also bottomed out.
On the combination of ingredients, meat, cake, soup perfect combination, this part of the county I think the combination of just a few. In terms of the taste of lamb, I prefer to grasp by hand. The simple technique presents the taste of the meat itself, and the eight treasure tea is also an extra bonus. Although Wu Zhong also has haggis soup, the taste is not bad, but the effect of eating it with hand grasping is not as good as the former.
The gastronomic practices of each place are accompanied by multiple reasons such as humanities, geography, and history, and I will only make a personal evaluation from the taste combination. If you have time later, consider digging into the historical origins behind the food. By the way, I hope that the people of Ningxia will succeed in fighting the epidemic as soon as possible, and grab the mutton in their hands and cheer up! If your hometown also has any special production methods, welcome to leave a comment and share the culinary pride of your hometown.