Zhangjiakou Guyuan is a staggered area between nomadic civilization and agricultural civilization, and the wetland resources in the territory are extremely rich. Go to Guyuan to see the signature beauty of the Luan River, and eat the hand-grilled lamb on the grassland is the most pleasant thing. Luan River, wherever you look, the rivers are shaped like silver snakes, like lightning, and like streamers of jade belts dancing on the green grass.
You see it, down the current, convective flow, often back, twists and turns, Gu Pan nostalgia, caressing the skin of the grassland without emotion, the whole process is almost completed in the curved flow, such as the gentle rhythm of the poem, the picturesque flowing lines, such as the jumping notes of the song, such as the free flow of calligraphy, the Luan River Shen Yun, purely the natural creation of nature, there is no axe chisel, lingering back to the Luan River Shen Yun full of your eyes. And the steppe people's hand meat will make you feast and eat.
Lamb has been known as soft ginseng since ancient times and is deeply loved by people. The hand-held meat on the Zhangjiakou Dam is one of the many mutton foods. Grassland people say that in order to ensure the freshness and deliciousness of hand-held meat, it is necessary to make some efforts in choosing lamb, and the lamb of the year should be selected, which is tender in meat, easy to cook and digest, and delicious in the mouth.
The lamb is selected, that is, slaughtered, divided, according to the bone joints of the lamb with bones with meat piece by piece, put in a large iron pot to cook, the dam people pay attention to cool underwater meat. A large pot is the kind of cauldron that can put more than 70 pounds of sheep into it, and there is no seasoning in the water, that is, boiled meat in white water, so that the original taste of the lamb can be maintained. After half an hour of cooking on high heat, the lamb is cooked.
There have long been cooks who use a spoon to remove the foam floating on the edge of the pot, the clear soup is floating with oil flowers, the large pieces of lamb are tumbling in the pot, and the fragrance of the lamb fills the whole yard, at this time, you can eat.
Hand-held meat is a special dish of the grassland, the lamb of the year is selected, slaughtered on the spot, and the skin is boiled in boiling water, because when eating meat after cleaning the hands, the meat is held in one hand and the knife in the other hand is named "hand-held lamb". Zhangjiakou Guyuan grassland hand-held mutton is especially popular with tourists. Want to know more about prairie flair and cuisine? Please open the today's headlines app, enter the keyword "hand meat" in the search bar above, and you will see more content.
The grassland on the dam is called hand meat. Authentic way to eat, is to take a knife in one hand, take the meat in the other hand, while picking the meat, while dipping in the adjusted seasoning, stuffing it into the mouth to eat, so that it shows the boldness and wild fun, everyone eats sweaty, full of mouth, the corners of the mouth and hands are splashed with oil, the eyes are still staring at the meat on the plate, and the heart calculates which piece to choose.
Meat and wine are always twin brothers, eating meat must be inseparable from drinking, the so-called large pieces of meat to drink wine. People on the dam love to drink the grassland series of wine, spicy enough, pure enough, enough taste, especially the 65-degree grassland wine, smell rushing nose, spicy entrance. In winter, drink a glass of prairie wine, warm and warm, not afraid of the north wind outside, snow fluttering. Hand-held meat with Mongolian wine, let the people on the dam a winter bean warm.
After hand-served meat, large chunks of meat are placed on the plate, and the choice of each piece is also quite exquisite. If it is a distant guest coming, the host will stand up, put the blade on the edge at the bottom of the plate, repeatedly rub it a few times, meaning the meaning of sharpening the knife, cut the lamb without dragging the meat with tendons, keep the hands and feet sharp, and do not let the guests wait for a long time.
The best meat on the sheep is in the back crotch, that is, on the buttocks of the sheep, this part of the meat is more tender and less skinny, there are tendons and meat, but also carry a little bit of fat meat, eat fat and not greasy, to the most distinguished guests, followed by the meat of the chest fork, that is, rib meat, this part of the meat has fat and thin, but also wrapped in a layer of skin, eat strong and flavorful, the local people jokingly called the township chief meat, is also dedicated to the guests to eat, the rest of the part, by the guests themselves to choose, want to eat which piece to eat which piece.
Hand meat also pay attention to a dry and clean, what is a dry and clean, that is, when eating, one hand with a knife, steady in the hand, the use of cutting, digging, picking, slice kung fu, the meat on the sheep bone to eat clean, neither waste meat, but also show the craft of eating meat, guests eat the bones clean, the host will laugh happily, and even praise the guests are experts in eating meat.
Hand-held meat, as a delicacy on Guyuan Dam, is also favored by tourists because of its rich nutrition. Friends who want to eat hand-held meat, are you hungry now? Hurry up and catch your carriage and bring your sister to the prairie.