Where are all the delicious sheep in China? Where is lamb best known in China?

To say that China's delicious sheep are generally in Xinjiang and Inner Mongolia, because these areas have many grasslands, and the grass is also abundant, the quality is excellent, in such natural conditions, the meat will definitely be delicious, fat and tender.

China's delicious sheep are in Gansu, Xinjiang, Inner Mongolia, and the mutton in these areas is very delicious, because the sheep in these areas are raised on natural grasslands, and the meat is more tender.

in Xinjiang. There are many mutton practices in Xinjiang, such as mutton skewers, roasted whole lamb, haggis soup, and hand pilaf made with mutton.

Personally, I think the delicious sheep in China are all in Inner Mongolia, and I have heard that the mutton there is very delicious, the taste is particularly good, and it is very fresh.

1. The mutton in Xinjiang is the most delicious, the meat is delicate, fat but not tender.

2. The mutton of Qilian Mountain is the most nutritious and has an endless aftertaste.

3. Free-range sheep, the best of their own family, eat the most at ease.

In terms of mutton taste, sheep meat is better than goat meat, with high fat content, tender and smooth entrance, and low taste.

Among them, Boer goats, white goats, black goats and green goats are good breeds for goat meat.

1. Boer goats.

Boer goats are recognized as the king of meat goats in the world, mainly producing high-quality lean meat, with the characteristics of large size and more meat, Boer goats have delicate meat quality and good palatability.

2. White goats.

The slaughter rate of white goats is high, and the meat is mainly slaughtered in the first year of the year, and the meat quality is better and fatter, and the smell is lighter.

3. Black goat.

Black sheep are mainly distributed in areas below 2,500 meters above the sea, such as south of the Yangtze River in the central production area of China. The meat of black goat is high in protein, low in fat, and low in cholesterol. At the same time, the fresh black goat meat is uniform red in color, and the fat is white or light white, non-sticky, and has good elasticity.

4. Green goats.

The coat color of the green goat has two kinds of fibers, black and white, so it looks like the appearance of star blue, mostly produced in Chengwu County, southwest of Lu, the meat can be made into mutton shop, jerky, La, no mutton, etc., the oldest history is mutton soup, there is a record of sheep soup in the Jiaqing years, it is necessary to warm up in autumn and winter.

Boiled mutton three put three do not put:

Three don't put it: don't put star anise, don't enlarge green onions, and don't put cooking wine.

Three put: soak in water, add boiling water to simmer, add angelica, cumin and pepper water.

China's Inner Mongolia mutton is probably the most famous, mainly nomadic herders, whose daily food is mutton, and it is said that the roast lamb in Inner Mongolia is the most delicious.

Xinjiang is the most famous. Xinjiang's roasted whole lamb is a delicacy that can't be made anywhere else.

Xinjiang's kebab bar! There is a lot of animal husbandry in that part of Xinjiang, and they often eat beef or mutton as their staple food, so in this regard, they are very good and famous.

It's hard to say, most of the mutton we have here is sold by Muslims. When I was traveling in Chengde, I ate roasted whole sheep, which tasted quite good, and the sheep in the pastoral area and the sheep at home may be very different in feeding.

Summary. Mutton has the effect of protecting the gastric mucosa, nourishing the liver and eyes, nourishing blood, warming the spleen and stomach, and warming the liver and kidneys. The first mutton has the effect of protecting the gastric mucosa, mutton can protect the stomach wall, increase the secretion of digestive enzymes, and can help digestion, the second mutton has the effect of tonifying the liver and brightening the eyes, nourishing the blood, and has a good effect on various postpartum anemia, night blindness, and cataracts.

Compared with milk, mutton is rich in more fat and protein, is one of the ideal foods for patients with kidney disease, and is also a natural tonic for people with physical weakness, the third aspect, mutton has the effect of warming the spleen and stomach, mutton can be used for some stomach pain caused by spleen and stomach deficiency, symptoms of physical weakness, in addition, mutton can also warm the liver and kidneys, mutton can be used for some symptoms of soreness and cold pain in the waist and knees caused by kidney yang deficiency.

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Through data query, it is shown that the sheep upper brain is still good.

"Sheep upper brain" is the mutton on the back of the sheep's neck and on both sides of the backbone. This part of the meat is more lean and less fat, and the fat is mixed and evenly distributed, with obvious marbling.

Mutton has the effect of protecting the gastric mucosa, nourishing the liver and eyes, nourishing blood, warming the spleen and stomach, and warming the liver and kidneys. The first mutton has the effect of protecting the gastric mucosa, mutton can protect the stomach wall, increase the secretion of digestive enzymes, and can help digestion, the second mutton has the effect of tonifying the liver and brightening the eyes, nourishing the blood, and has a good effect on various postpartum anemia, night blindness, and cataracts. Compared with milk, mutton is rich in more fat and protein, is one of the ideal foods for patients with kidney disease, and is also a natural tonic for people with physical weakness, the third aspect, mutton has the effect of warming the spleen and stomach, mutton can be used for some stomach pain caused by spleen and stomach deficiency, symptoms of physical weakness, in addition, mutton can also warm the liver and kidneys, mutton can be used for some symptoms of soreness and cold pain in the waist and knees caused by kidney yang deficiency.

The most famous mutton is: Jianyang mutton from Sichuan, Wuzhumuqin Sui Jianliang mutton from Inner Mongolia, Jingyuan mutton from Gansu, Yanchitan mutton from Ningxia, and Hengshan mutton from Shaanxi.

1. Sichuan's Jianyang changed to grilled mutton

The big-eared sheep in Jianyang, Sichuan, is commonly known as the "fire pimple sheep" by the locals. This kind of sheep belongs to the "Chinese and foreign mixed race", its living environment is also unique to Jianyang, the meat quality is very suitable, plump but not greasy, almost no gas, with this Jianyang big-eared sheep boiled in the mutton soup will show a special milk flavor.

2. Uzhumuqin mutton from Inner Mongolia

Inner Mongolia's Uzhumuqin mutton is a well-known local specialty, and the taste of mutton is also a must. The main characteristics of Uzhumuqin sheep are black head and big tail, big ears and drooping, because of the daily wandering feeding, so the meat texture is more compact, the fat is more balanced, and it tastes fat but not greasy.

3. Jingyuan mutton from Gansu

Jingyuan lamb is a geographical indication certification trademark and a special mutton product of Jingyuan County, Gansu Province. The sheep here grow up eating Chinese medicine every day, so the meat of these sheep contains high nourishing value, and there is no fishy smell, which is most suitable for the "yellow stew" method, so as not to lose nutrients.

4. Yanchitan mutton in Ningxia

Yanchitan sheep is also a Chinese geographical indication product. Yanchi is located in the eastern part of Ningxia, Shaanxi, Gansu, Ningxia and Mongolia provinces and seven counties of the junction area, the unique natural climatic conditions and rich grassland resources cultivate, so that Yanchitan mutton is better than the sheep in other places, so that the sheep produced here is known as "the best among the sheep".

5. Hengshan mutton in Shaanxi

Hengshan white cashmere goat is one of the specialties of Hengshan District, Yulin City, Shaanxi Province, and is a national geographical indication protected product. Hengshan is located in the hinterland of the Hengshan Mountains and the center of the Wuding River, where herbs and plants are abundant, and there are natural springs, which make the meat of Hengshan mutton fresh and tender.