Fresh? Is the supreme evaluation.
This is made by? Fish? And then what? Sheep? The highest standard of composition,
And specifically put forward meat? Despise the chain? ：
Sheep are the best meat.
Indeed, in the history of China people's diet, cattle are rarely used as food because of farming; Before the Song Dynasty, pigs were not valued. You won't eat, poor people don't know how to cook? ; But mutton has always been the crown of meat, but no one can tell who is the jewel in the crown.
The sky is gray and wild,
See cattle and sheep when the wind blows.
No place can raise sheep poetically like Inner Mongolia. This poem, which has been circulated for thousands of years, always reminds people of the position of Inner Mongolia sheep in the sheep industry. In mutton production, Inner Mongolia is a well-deserved leader, and one-fifth of the sheep in the country come to people's tables from here. In terms of quality, the best instant-boiled mutton in Beijingers' hearts must come from Inner Mongolia. The most exquisite old Beijing instant-boiled mutton must be fresh-cut. If it's a ring of meat, it's all frozen meat cut by the machine. But even if it is cut by machine, the bottom line must be Inner Mongolia sheep. Of course, Inner Mongolia sheep disdain to be the heart of Beijingers, and it is Inner Mongolia that will eat Inner Mongolia sheep the most. Cut the mutton into large pieces and cook it in clear water, but after a long time, the mutton can be served by hand. Mutton with one hand, knife with one hand, and sauce made of wild leek flowers on the grassland at most, you can taste the extreme delicacy of Inner Mongolia sheep.
Inner Mongolia people's research on sheep lies not only in their practices, but also in their criticism of the sheep itself. Inner Mongolia spans 2400 kilometers from east to west, with Hulunbeier grassland in the east and arid desert in the west.
Inner Mongolia people believe that,
Boiling water, the simplest cooking method, can best show the charm of mutton. At the same time, they also believe that only mutton that is simply cooked but not tender can be called good mutton. On these two points, Ningxia people are exactly the same as Inner Mongolia people. Boil mutton ribs in water, add a little ginger and onion, and add a little spice. Only when the meat is cooked can it be cooked. Dipping is different from Inner Mongolia, and most of them use garlic paste and vinegar.
More advanced foodies often don't even touch vinegar, just sprinkle some salt on the surface of lamb chops. The most wonderful thing about Ningxia mutton is that the surface is obviously boiled with water and salted, but the deep meat still has a slight salty taste. It is said that this is because there are many saline-alkali land in Ningxia. Lambs will not only eat grass on the ground, but also chew saline-alkali land. Over time, their meat will have a salty taste. This is not nonsense, do you know that the best mutton in Ningxia comes from a place called? Yanchi? There are more than twenty natural salt lakes around the county seat.