Beijing news (reporter tian jiexiong) the history of mutton dominated the chinese dining table has always been \"according to the test \", the zhou-era sheep industry developed, in the pre-qin dynasty, can eat mutton can be even a\" double son has noodles \"matter, the song dynasty, the imperial kitchen in the palace every day can kill three or four hundred sheep. Up to now, the people's enthusiasm for mutton, if not a deep, can be said to be in the same line, especially in winter, almost all the custom of solar terms cannot be separated from a warm mutton, Xiao Han is the \"day\" to eat sheep. But to say that the vast land, where the sheep are the most delicious, the most have to say is the fat sheep in the main production area of the \"rural\" people.
However, the place where most people have the most delicious mutton is not so rich. ningxia yanchi is a typical eco-fragile area of agriculture and animal husbandry, mainly moderate desertification land, seems to be nature's compensation for this land, the more arid the semi-desertized area, the more can breed the best mutton. Under harsh living conditions, sheep themselves often need to store more energy, in the case of less water content, the flavor of mutton substances are more intense, is not comparable to the sheep growing up in the rich water grass pasture environment.
Located in Wuzhong Yanchi County in the eastern part of Ningxia Hui Autonomous Region, it has more than eight million mu of natural grassland and was once the only pastoral county in Ningxia. \"The tip of the tongue\" director Chen Xiaoqing has mentioned that Ningxia Tan sheep texture is the best, even \"eat cold hands to catch mutton, there is no smell of mutton.\"
Old horse is a native of wuzhong people, raising sheep for half his life, he told xinjing newspaper, the reason why ningxia beach sheep have no smell of mutton, precisely because of the unique land environment in yanchi county,\" here licorice, bitter beans are basically warm herbs, in the process of sheep growth, the smell of mutton will also be removed by these herbs.\"
The Inner Mongolia Autonomous Region is undoubtedly the country's \"carrying handles\" if only on the quantity of sheep. In 2016, Inner Mongolia ranked first in the country with nearly 60 million sheep per year, according to year information available to the National Bureau of Statistics.
The national mutton production looks at Inner Mongolia, but if speaking of quality, the whole Inner Mongolia will have to count the Silingol League, if the scope is further reduced, the Sunita sheep must have a name. Although deep in the golden range of Scylla, the Sunit sheep are indeed the Gobi sheep. Located in the west of Xilingol, the Sunita grassland is the Gobi grassland, in order to survive in search of feed, Sunita sheep in the \"playground \", daily must run to have a compact thick meat.
The characters of \"fresh\" in chinese characters are composed of \"fish\" and \"sheep \", it can be seen that\" sheep \"can occupy half of the fresh. In the eyes of those who make mutton, Sunita sheep deserve this \"fresh\" word, want to eat authentic and fragrant mutton, usually only need a handful of salt and a pot of good meat,\" salt should be put last, so as not to precipitate the water in the mutton prematurely. Other than that, all the other flavors are painted. But if you can match the wild leek flowers in Inner Mongolia, this winter will be complete.
Eat mutton in xinjiang,\" lamb kebab \"appears too\" pocket \", in fat sheep enough delicious production area, people eat mutton inevitably \"bold\" some, even if similar practice, lamb kebab in xinjiang is also known as \"barbecue \". And mainly produced in the northern Xinjiang Altay sheep is definitely a memorable entry.
One side of water and soil raises one side of sheep. Although the meat is different, almost the same is true of the tasty sheep, which are bitter enough and hard enough in the whole sheep. Altay is one of the country's six major forest regions, and high latitudes make it extremely urgent for Altay sheep to survive every day. The grass grows best only in the third quarter of each year, and over this peak, the grass will fall and become scarce. And the daily mission of the Altay sheep is to store enough nutrients for a limited period of 90 days. In such an environment, Altay sheep can be described as the sheep \"big stomach king \", a day to eat 16 jin of grass.
Because of years of trekking in the pasture, Altay sheep grow up to eat 100 grass, meat fat and not Shanshan, even cooked in white water will not live up to people's expectations of mutton.
Perhaps because people will think that eating \"sheep\" meat with \"yang\" homonym can nourish \"yang yang \", can give people angry, let people refresh, so mutton with the birth of\" warmth \". Sichuan people's preference for mutton, in the small county can be seen in one or two, in addition to every street on the mutton hall, will be the mutton powder, Jianyang mutton soup is the favorite of the public in ordinary life. In small counties, people's winter, are basically contracted by mutton-related food.
The reasoned lamb is used \"fastidiously \". The reporter learned from the relevant departments, with 26 degrees north latitude unique natural and climate advantages, the mountain forest has nourished the national geographical indication products Jianchang black goats. Jianchang black goat is one of the most widely distributed and well-known sheep breeds in the six local goat breeds in Sichuan Province. According to the records of Huili County, the hot-skinned sheep hotpot with Huili black goat as its main raw material has a history of over 300 years.
General street storefront, will always put a few of the whole sheep, the store is almost curled up by the fireworks, can only see the figure shaking. Store, the shop stove with milky white sheep soup, warmth and flavor in the voice of the growing. Most of the time is not about mutton meat, just a steaming bowl of fresh soup, accompanied by familiar taste, eat imported, poured in the heart. There are different kinds of mutton in different places. The most flavorful mutton may come from the same hometown.