The article is excerpted from Baling's new book "Eating All Wine Beauty"
Bordered by the Qaidam Basin and the Kunlun Mountains to the south and the Qarhan Salt Lake to the north, Golmud is a new oil city built after the Founding of The People's Republic of China (1954). The refining base of the Qinghai oilfield is built in Golmud City. The oil workers in this highland oil city like to eat Golmud's roast lamb and roast haggis. These delicious oil workers, looking for the food they want in their spare time. Golmud's roast lamb chops became the best in their minds. It is also because the mobile oil workers in the Qinghai oilfield have brought the flavor of Golmud lamb chops to other parts of Qinghai and the provinces around Qinghai, and the whole plateau is popular to eat Golmud's roast lamb chops.
Golmud is a local way to eat and a flavor of roast lamb chops. In Golmud, few people eat roast lamb chops, but instead eat something else. In fact, Golmud grilled lamb chops are synonymous with roast lamb and roasted haggis, and diners are not really keen on roast lamb chops, or Golmud's roast lamb rafters, roast lamb loins and so on.
I came to Golmud with a group of oil workers. Many of Golmud's oil workers live in dunhuang living bases in the Qinghai oil fields. In Dunhuang, there are also many Golmud-style grilled lamb chop shops, but their roast lamb chops are far less delicious than Golmud. I was accompanied by my wife and a few of her friends, some of them oil workers who came to Golmud to work, and some of whom were family members who came to Golmud to eat and drink. They are very familiar with Golmud, and they have eaten a lot of Golmud lamb, and they are more enthusiastic about Golmud's authentic roast haggis.
Golmud, the new oil city, is full of grilled lamb chop shops, and they all taste excellent.
We went to a roast lamb chop shop that is more famous among oil workers. Walking into the store, the furnishings are very simple, only some dining tables and chairs and a TV set. It was noon, there were fewer guests, and a few of us enjoyed the space and food.
On the joint recommendation of the owner and friends, several special snacks were selected: kebabs, grilled lamb loins, grilled film film, and grilled lamb ruts. Begin the prelude to feeling golmud roast lamb chops.
Golmud's roast lamb is not as big as Lanzhou's beard and is not as thick. The lamb pieces are like fingers, no more than a centimeter thick, and the appearance is wrapped in thick chili noodles, bright red color. The chili noodles are very thin, wrapped very evenly, and look uncooked on the outside. The lamb kebabs are left on the plate for a while, and the chili noodles are slowly moistened, and the lamb kebabs are shiny and shiny. Eat the lamb skewers without moisture first, the skin of the mouth is constantly trembling, and the pepper noodles are smeared everywhere on the skin of the mouth.
Eat the damp roast lamb, the lamb skewers are dripping with oil, the chili noodles are significantly reduced, and the color is also dimmed. The lamb skewers look like they are charred, and when they are bitten open, they are wrapped in a bubble of lamb juice, warm and sweet. From the bite of the lamb pieces, you can smell a smell of oil residue. After eating one skewer and then a second, my wife told me that Golmud's kebabs were different from other places.
Generally a string of roast lamb only four or six pieces, a piece of lean meat and a piece of fat separated together, baked without mutton oil, do not add other ingredients, baked well, and then add ingredients to bake for a while, the pepper noodles wrapped, you can eat.
Roast lamb loin is a special feature of Golmud flavor. Only golmud roasted lamb loins are not smelly, which has to be said from its practice. First of all, when the Golmud people killed the sheep, they had to dig out the sheep's loin while it was hot, cut it open by the way, tear off the tendons in the waist, cut it into six strips, marinate it with secret water for a period of time, wear it with iron skewers when the diners wanted to eat it, smear some frozen mutton oil on the surface when roasting, grill it slowly, and use Qinghai block coal to make it. The roasted lamb loin in this way will not burn, the meat will not be roasted, there is no bloody taste when eating, the meat is not cotton, and although it is fresh, it does not see bruises. It's really a masterpiece.
The film is unique to Golmud flavor. In other places, the film film is mostly baked on the iron plate, and the Golmud flavored film film is to roast the cooked film and then eat it hot, which is an innovation in the way of eating.
Baking film film is very special, the film is cut into six long strips, an iron skewer wears a strip, smeared on the top of the mutton oil and other things, it is placed on the coal fire to slowly roast, baking a layer of mutton oil, mutton oil penetrates into the membrane membrane, the more roasted foreign oil penetrates deeper, baked three rounds, the mutton oil penetrates the entire membrane membrane, the membrane appearance looks hard, the inside has been soft. When eating with a hot temperature, it is very soft, and you can smell goat's milk, if you add a few sesame seeds, the taste is even more flavorful.
Roast lamb keels are Golmud's staple. As a Northwestern, the amount of food is very large. Kebabs, grilled lamb loins, grilled film film these snacks, the portion is not much, that is, eat a large number of kebabs, grilled lamb loins, grilled film film, it is difficult to fill a corner of the stomach. The roast lamb is different, the lamb is a lamb thigh, although it is not as meaty as the elbow, but it is the most weighty in the haggis.
When roasting the lamb, cut some small flower knives horizontally, in different shades. When cutting, you can't cut vertically, so that when grilling, the meat will be roasted and exploded, and the meat will be exposed one by one when grilled, which is easy to burn and the meat will become old. When you eat it, you can't feel the umami taste of the mutton, nor can you eat the tenderness of the meat and the toughness of the lamb tendon. Roast lamb yarrows keep the blood of the sheep in the meat and retain the umami taste of the yarrow meat.
The cross cut is for flavor and easy cooking when baking. After roasting, the flesh of the lamb's heels tightens together, revealing a bone. If you are a little savage when eating, you can grab the exposed bones with your hands and eat the sheep's heels, which will make it look a bit more like the demeanor of the northwestern han.
Go to Qinghai to eat roast haggis, you can optionally try golmud flavor, maybe eat your demeanor, but also feel the characteristics of highland life.
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