Where is the best quality lamb in China?

Is the best lamb produced in China? Have you tasted all of these 4 regions?

Inner Mongolia mutton is of the best quality, especially the little lamb there is delicate, not easy to cook, and there is no annoying smell.

Tacheng Bashbai sheep.

Discovered by Bashbay Chorak Baping (1889-1953), the wild argali, which was discovered in grazing in the Baruk Mountains, was crossed with local native sheep and was very resistant to blizzards and adapted to the harsh natural conditions of the local winter. Lamb from 4 to 1 month old is a meat breed suitable for the production of lamb, ranking first in China. Naturally grazing throughout the year, lamb muscle fibers are delicate, low cholesterol content, rich in nutrition, delicious and odorless.

China National Geographical Indication Product. On December 4, 2015, the former General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China approved the pair"Tacheng Bashbai sheep. "Implementation of the protection of geographical indication products.

The best quality mutton in China is in Inner Mongolia, and the sheep in Inner Mongolia are free-range and eat fresh grass. Lamb from Inner Mongolia. It's very delicious, not at all.

1: Hetian sheep.

Hetian sheep are produced in the southern Xinjiang region of China, and Hetian sheep have long lived in the ecological environment and low nutritional level of desertification and semi-desert grassland, forming the characteristics of high adaptability. Its wool is covered with two types of hair, long and uniform, and the elasticity, luster and whiteness of the hair are good, which is a high-quality raw material for weaving carpets and jacquard blankets.

2: Doan goat.

Du'an goat is produced in Guangxi and is a meat goat breed in the southern Kasiwu Mountains. The meat of Du'an goat is delicate, the meat bubble is sweet, rich in nutrition, and it is very suitable for the climate environment of the high temperature and rainy stone mountain in the south, and the coat color is black, hemp, and there are also white and black and white colors.

3: Nanjiang Yellow Sheep.

Nanjiang Yellow Sheep is produced in Nanjiang County, Sichuan Province, with fast growth and development, high fecundity, good meat production performance, strong adaptability, resistance to rough feeding, and delicate meat, good palatability, excellent skin quality, Nanjiang Yellow Sheep is suitable for raising in agricultural areas and mountainous areas.

4: Locust goat.

Huai goat is named because it is produced in Huaidian Fangyuan and Huaidian is the distribution center. Huai goat reproduces fast, good at feeding, resistant to rough feeding, easy to stock, fine meat fiber, tender and juicy, lean meat, less fat, rich in nutrition, is the only young and tender mutton breed in China's goat breeds.

5: Yuxi fat-tailed sheep.

Yuxi fat-tailed sheep is an excellent local breed in Henan Province, mostly white, ram horns are spiral-shaped, ewes are large without horns, its meat is delicate, and the fat is evenly distributed.

6: Qianbei hemp sheep.

Qianbei hemp sheep is one of the three excellent local goat breeds in Guizhou Province, which has the characteristics of tolerance to rough feeding, strong disease resistance, wide adaptability, delicious and delicate meat, good skin quality and excellent production performance.

7: Black goat.

Black goat is produced in Dazu County, Chongqing, and is a local excellent goat breed with both meat and skin. The coat of the whole body is all black and short, the skin color is gray, the physique is strong, the structure is symmetrical, and it has the characteristics of cold and drought resistance, strong stress resistance, extensive feeding management and strong feeding ability.

8: Bashbai sheep.

Bashibai sheep is a local breed in Tacheng area, Xinjiang, with a slightly smaller physique than Altay sheep, but the coat quality is better than that of Altay sheep. Bashbai wool color is mainly red brown, the wool production is greater than other coarse sheep breeds, extensive resistance, cold resistance, strong disease resistance, suitable for long-distance grazing.

9: Horse-headed goat.

Horsehead goat is one of the local excellent breeds in Hubei Province and Hunan Province, which is produced in Hubei Province and is one of the varieties with faster growth rate, larger body size and best meat performance among the local breeds of Chinese goats. Horsehead goats are very popular in the international market because of their large size, strong physique, strong fecundity, high slaughter rate and net meat rate, and delicate meat quality.

10: Leizhou goat.

Leizhou goat is a famous local goat breed in Guangdong Province of China for producing meat and plate skin, its maturity is early, the growth and development is fast, the meat quality and plate skin quality is good, the reproductive rate is high, and it is an excellent goat breed in the tropical region of China.

Inner Mongolia, Ningxia, Xinjiang, Shaanxi and other places are the most delicious, the mutton produced in these places has its own characteristics, they are the best mutton in China.

Mutton is a kind of meat ingredient that people especially like to eat, and it is produced all over the country, but if you want to eat the best mutton, you still have to go to Damaoqi and Xilin Gol League in Inner Mongolia.

There are also important mutton producing areas in Dongsu Banner, where there are large grasslands with high-quality pastures, and there are flocks of sheep living on these pastures. These sheep living on the grassland are big, thick meat, and tough, fat but not greasy to eat, and there is no smell, and the taste is particularly good.

1. Ningxia mutton

Ningxia mutton is the most delicious, especially the salt ponds in Ningxia.

There are large areas of dry grassland and desert steppe, which are especially suitable for breeding Ningxia Tan sheep.

The Tan sheep in Ningxia Yanchi are famous for their free-range breeding because of the local natural environment.

It is more special, it is that the mutton of the local Tan sheep is bright red, the fat content is particularly low, the meat fiber is firm, and it is not fishy or fatty, it tastes chewy, and it has an attractive fragrance after cooking.

2. Xinjiang mutton

Xinjiang is a vast and sparsely populated place, which has special climatic conditions and geographical location.

It is a place suitable for the development of breeding industry, and sheep raising is the most favorite thing for the locals to do, there are large flocks of sheep, there will be a large number of mutton produced every year, the local mutton is suitable for barbecue, can also be used to make buns or dumplings, the taste is particularly high, the lean meat rate of mutton produced there is particularly high, there is almost no smell, and the nourishing effect is obvious after eating.

3. Shaanxi mutton

The mutton in Shaanxi is the most delicious, and the Hengshan produced in Shaanxi.

Mutton and Jingbian.

Lamb is famous and is also the favorite meat ingredient of the locals. Hengshan goat meat is produced in the Yulin area of Shaanxi, where the forage resources are abundant, the land area is vast, suitable for raising sheep, the local people breed, white cashmere goats are the mainstay, the muscles of this sheep are full of elasticity, the fat content is less, the meat is delicate, not fat or greasy. Jingbian mutton is produced in Jingbian, Shaanxi, where it is connected with Inner Mongolia, the climate is dry, the sunshine is sufficient, the quality of the pasture is particularly good, suitable for breeding Jingbian goats, and the meat of Jingbian goats is also full of elasticity, fat and not greasy, it is one of the best mutton in China.

The mutton in Inner Mongolia is the best, because there are many farmers in Inner Mongolia, and these farmers raise sheep through free-range breeding, so the mutton here is very tender and has a very good taste.

It should be the best mutton in Xinjiang, Xinjiang's roast mutton is very famous, Xinjiang's mutton has a strong mutton flavor, and the taste is very good.

Xinjiang's mutton is more delicious, Xinjiang's mutton is very popular, and it is also very famous, and there are often roasted whole lambs, or other production methods.

Inner Mongolia, northern Shaanxi, Gansu, Shanxi mutton. Because these places belong to the Loess Plateau, there are peppers growing in the ground, and the sheep eat these pepper leaves, which is equivalent to putting seasonings in the mutton, and the meat smells fragrant, and you will be able to smell the meat fragrance far away.

I think it's the method that is delicious, not the sheep itself, the mutton soup in Xi'an, Shaanxi, the lamb skewers in Mongolia, and the lamb stew in southern Fujian are all delicious!

The taste of mutton in each region is indeed different, and I think the mutton in Inner Mongolia is more delicious.

Xinjiang (Altay big-tailed sheep) has a saying in Xinjiang that the sheep in Xinjiang eat Chinese herbs and drink mineral water.

Kiss! Hello, happy to answer your <>

The top ten pro-Chinese mutton rankings are: 1, Jingyuan lamb from Xixu Gansu 2, Yanchitan mutton from Ningxia 3, Wuzhumuqin mutton from Inner Mongolia Kaitong Rangu 4, Altay mutton from Xinjiang 5, Hengshan mutton from Shaanxi 6, Jianyang mutton from Sichuan 7, Dingbian mutton from Shaanxi 8, Wanning Dongshan mutton from Hainan 9, Chaka mutton from Qinghai 10, Yuli Luobu mutton from Xinjiang; Introduction: Wuzhumuqin meat sheep is a valuable meat sheep resource in China, is the first batch of famous brand agricultural and livestock products in the autonomous region, known as "the world's first sheep" reputation.

East Uzhumuqin Banner is one of the origins of Uzhumuqin meat sheep, in the 2020 calendar year of the whole flag sheep herd, accounting for the proportion of total livestock, the meat sheep industry has become the "leader" of the development of local animal husbandry, most of the herdsmen like Haschaolu through breeding Uzhumuqin sheep to increase their income. It is of great significance to improve and strengthen the Wuzhumuqin meat and sheep industry to enhance the core competitiveness <>of the leading industry, ensure the effective supply of livestock products, and promote the income of herdsmen to increase their income

Do you have any other questions that you need to consult?

In autumn and winter, when the temperature drops, mutton becomes a popular delicacy. Because it has the unique effect of warming and replenishing, many places in China have the custom of drinking mutton soup in autumn and winter. But to eat mutton, "fat" is a difficult problem to avoid, many people when they mention mutton qi will automatically lose their appetite, naturally can not enjoy mutton happily.

Therefore, the choice of fragrant mutton has become an important step, which places in our country produce the most delicious mutton?

Ningxia's most famous mutton "headline" is Yanchitan sheep, which grows in the Yanchi area where wild herbs are widely distributed, and the mutton is fat and tender, not only good in appearance and small in taste, but also very low in fat.

The most famous way to eat Ningxia Tan sheep is to cut the mutton into large pieces, add water, green onion and ginger to stew, and eat it directly with salt after cooking, which is a great test of the umami of the meat itself. In addition, the locals also love to eat haggis, mutton, lamb tripe, and lamb liver have their own flavors, and they are all available in one bowl, which is a very representative local snack.

Inner Mongolia has been a traditional pastoral area since ancient times, and the local people not only raise sheep but also love to eat sheep, so they naturally have a say in the delicious taste of mutton.

The way of eating in Inner Mongolia is often very heroic, whether it is a large piece of boiled hand-handled mutton, or a whole roasted whole lamb, it can fully show the delicious taste of the mutton itself. The locals eat mutton generally with leek sauce, each with a knife, while cutting and eating, until there is no trace of meat left on the lamb bones to be considered a person who "can eat" mutton.

Xinjiang is blessed with unique climatic geographical conditions, and the lean meat rate of the sheep raised is high, and the smell is light. In addition, the ways of eating mutton in Xinjiang are very rich and diverse, in addition to meat-based kebabs, there are also various mutton as the main ingredient of buns, noodles and so on. Therefore, Xinjiang's mutton products are also very famous in the country.

One of the most representative is the red willow barbecue, which is a tree endemic to the region and has a unique aroma on its branches. Freshly picked red willow branches are used to skewer the lamb for grilling, and the juice in the red willow will slowly seep into the lamb, which can not only reduce the smell of the lamb, but also add a new flavor to the meat skewers.

Guizhou Zunyi has a unique bantam sheep breed, paying attention to "one black, two yellow, three flowers and four white", that is to say, the black bantam sheep is the best. This kind of sheep has been raised outdoors on the slopes of the mountains for a long time, and its meat quality is firm, and the fat and lean are moderate.

The most famous way for Guizhou people to eat mutton is mutton rice noodles, which are added to the rice noodles with thinly sliced mutton to enhance the taste, paying attention to an original taste.

The northern and southern provinces often have different habits of eating mutton, such as Inner Mongolia and other places with leek sauce or only salt, Xinjiang people like to use onions, and in the south such as Guizhou, they will add chili oil to mutton rice noodles.

In autumn and winter, eating a meal of mutton that replenishes energy and warms the cold can be called a rare food enjoyment.

Xinjiang. The mutton in this place can be said to be very delicious, and the taste of the mutton is also very authentic, so we should go to Xinjiang when we go to eat mutton.

Hello dear, Shanxi, Shaanxi, Ningxia, Gansu, Xinjiang and other northwest regions are very fond of eating mutton, warm. Mutton is divided into goat meat, sheep meat, and wild mutton meat. In ancient times, mutton was called boiled meat, lamb meat, and lamb meat.

It can not only resist wind and cold, but also replenish the body, for the general wind and cold cough, chronic bronchitis, deficiency and asthma, kidney deficiency and impotence, abdominal cold pain, body weakness and cold, waist and knee soreness, face yellow muscle thinness, qi and blood loss, post-illness or postpartum body deficiency and other deficiency have ** and tonic effect, the most suitable for winter consumption, so it is known as winter tonic, popular with people. Because the mutton has a nasty smell of mutton, it is neglected by some people. In fact, if a kilogram of mutton can be cooked with 10 grams of licorice and an appropriate amount of cooking wine and ginger, it can remove its gas and maintain its mutton flavor.

I don't think there's a place where lamb is better, goat meat is better than sheep and dairy lamb.

Yinchuan is the most delicious, the mutton in this place is very distinctive, and the taste is very delicious, it is very popular with people.

I think the mutton in Inner Mongolia is the most delicious because the mutton in Inner Mongolia is very authentic and the lamb is very fresh.

Ningxia. Yanchitan sheep in Ningxia, the mutton in Yanchi area is bright red in color, milky white in fat, evenly distributed, and has low fat content. The muscle fibers are clear and dense, tough and elastic, with an air-dried film on the surface, and the cut surface is moist and does not stick to the hands, and the most important thing is that it is not greasy.