From one to three days, Shanghai Fengxian has a dish that cannot be missed is Fuyang
。 "Free-range grass goat + traditional handicraft" is a delicacy that locals go from snacks to big ones.
The "old eater" is always accompanied by a small plate of fine salt, accompanied by the freshly brewed shochu of the summer farmer's house, you can enjoy the unique taste of the Fu sheep that has been passed down for hundreds of years. While enjoying the delicious food, you can sweat a lot of hot sweat and dispel the heat in your body.
Fengxian District Information Office said: The 2017 Shanghai Zhuangxing Fuyang Festival will be held in Fengxian Zhuangxing Town from July 8 to August 18! You can only eat for 1.5 months a year, and foodies have to take advantage of it early
Raiders ↓
Because the mutton fat will condense after cooling, the taste will appear greasy, so eat zhuangxing lamb must eat fresh out of the pot, the cream is semi-dissolved when the entrance, the most fresh and fat.
There are many ways to cook lamb, including sheep's head soup, white cut lamb, braised lamb, fried lamb with green onions, stewed lamb, sheep four treasures, etc., and you can also order some matching dishes after ordering lamb, such as crayfish haha.
Fengxian Fuyang came from the Yuan Dynasty
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The history of sheep breeding in Zhuanghang can be traced back to the Yuan Dynasty when sheep breeding spread from the north to Jiangnan. Located in the Yangtze River Delta Basin, Zhuangxing has abundant rainfall and lush aquatic grasses, and was rich in wild Chinese herbal medicines in the old days, such as maran root, diding grass, plantain, verbena, houttuynia cordata, motherwort and so on.
The grass-fed goats are particularly suitable for breeding on this land. The lamb produced is rich in nutrients, can be braised, but also white cut, fat but not greasy, unique flavor.
The growth period of Zhuangxingcao goats is generally 8-12 months, and the weight can reach about 30 kilograms, which is the preferred sheep for hundreds of miles. In the early years of the Republic of China, Zhuangxing mutton shochu was famous and was a well-known local specialty.
In the summer, it is the new brewing of farmhouse rice liquor. Local villagers cut a plate of lamb, pour a pot of shochu, and taste lamb shochu has become a custom. In 2009, Zhuangxing mutton shochu food folklore was officially included in the list of intangible cultural heritage protection in Shanghai.
The Zhuangxing grass goats, which are raised in full dispersal form, have strong flesh, coupled with the ancestral slaughtering process, which not only ensures the cleanliness and hygiene of the lamb, but also preserves the deliciousness of the lamb itself to the greatest extent.
During the Fuyang Festival, the first batch of lamb is sent to the restaurant at about 3:30 to start cooking, and the first guests are served in the morning. At 10 a.m., the second batch of lamb was ready to be cooked at noon. The third batch of sheep is sent to be boiled in the afternoon for dinner, and fresh white cut lamb can be eaten at each meal.
In order to ensure the quality of The Mutton in Zhuangxing, all the sheep supplied by all restaurants should be traced back to the source and filed for the record, and the declaration and filing should be made at the Food Safety Office before the Fuyang Festival.
Eating fu sheep in the summer is a tradition
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Many people think that "eat mutton in winter, eat mutton in summer", in fact, mutton has a sweet and warm taste, and the "Compendium of Materia Medica" says that mutton is beneficial to essence, cure fatigue, replenish kidney qi, nourish the heart and lungs, detoxify, and moisturize the skin.
High temperature, easy to sweat, consumption is much larger than other seasons, then eating lamb can timely and effectively replenish the consumption of the body;
Therefore, in Zhuangxing and Nanqiao, every year when the day comes, diners eating mutton shochu are endless, and inside and outside the store, the crowds are crowded, and the scene is very lively.
Fu Sheep Festival Raiders
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July 8 - August 18
Inquiries: 33650549 (8:30~17:00)
Fengxian District Zhuangxing Town Huami Zhuangxing Scenic Area (Nanzhuang Road Zhuangliang Highway Exit)
By car
1. (Puxi) s4 - g1501 (Puwei Highway exit) - Nanzhuang Road - Huamizhuang line
2. (Pudong) Jiyang Road - Puxing Highway - Nanfeng Highway - Nanting Highway - Zhuangliang Road - Huamizhuang Line
3. (Pudong) Jiyang Road - Puxing Highway - Pingzhuang Highway - Zhuangliang Road - Huamizhuang Line
public transit
1. Zhuangxin Line (Xinzhuang South Square Subway Station - Main Venue of Huamizhuang Cauliflower Festival)
2. Nanmei Line (Jinjiang Paradise Subway Station) or Xinnan Special Line, Xinnan Expressway (Xinzhuang Metro South Square) to Nanqiao Bus Station. (1) Transfer to Nanjin Line to Zhuangxing, then transfer to Zhuangxing Line 2; (2) Nanqiao Bus Station to the east to Baishun Road to Fengxian No. 26 Road (formerly Nanzhuang Line)
3. Puwei Line (Pudong Tangqiao - Zhuangxing - Jinshan) to Zhuangxing, transfer to Zhuangxing Line 2
A la carte must-have: 12 basic cooking methods of Zhuang Xing lamb, see which one you like?
Chuang Hang sheep's head soup
Features: Zhuangxing sheep's head soup has a long history. The soup is milky white, the meat is tender and smooth, not greasy and not fishy; the sheep's eyes are clear, the sheep's tongue and the sheep's face are clear and the liver and lungs are moistened.
White cut lamb
Features: This dish is delicious and refreshing, suitable for all ages, has a tonic effect, and is one of the accompanying wine dishes. Dipped in sweet noodle sauce or fine salt tastes better.
Cumin lamb
Features: soft texture, salty spicy and fragrant, cumin flavor is strong.
Braised lamb
Features: The soup is fresh and beautiful, the color is rosy and the aroma is strong, which is a direct embodiment of the culinary tradition of Shanghai Benbang in zhuanghang area.
Sheep four treasures
Features: This is a common dish in farmers in the Zhuanghang area, fresh and crisp and tender. Serve the cut lamb tripe, lamb liver, lamb feet, and lamb loin slices on the lotus leaves. The lotus leaves are fragrant, the sheep four treasures are refreshing and delicate, and it is a good dish to serve wine.
Fried lamb with shallots
Features: fragrant and tender, no sheep chi.
Casserole sandan
Features: fresh and fragrant, light and refreshing. Place the shrimp oil in a bowl and serve with the sand pot.
Lamb stew
Features: The soup is tender and delicious.
Steamed lamb
Features: Soft and tender, rich in nutrients. Buckle it on a large plate with lotus leaves and sprinkle it with chopped cilantro to eat.
Grilled lamb strips
Features: golden flesh, bright and oily juice, rotten meat, delicious and fragrant.
Red braised lamb
Features: The soup is thick and heavy, crisp and rotten. Serve with oil gluten, old tofu, Chinese cabbage and coriander. When eating, generally eat the lamb in the casserole first, and then eat until the wine is hot, and then use the original juice shabu soup ingredients and various meat ingredients in the casserole.
Sheep's blood soup
Features: Soup clear blood red, tender and smooth intestines, and has a clear intestines to moisten the lungs, the local people call it "a bowl of soup in the summer, better than a pair of creams".
Source: Shanghai Fengxian official WeChat
Edit: Jing Wen