Where in China to roast whole sheep is delicious

Roasted whole sheep (Mongolian "訂Ben", "Haoni, Xirina") is a famous dish of the Mongolian people to receive distinguished guests. Color, fragrance, taste, shape are complete, unique flavor. Roasted whole sheep originated from the Mongolian people.

Its historical origins go back a long way. According to archaeological data, it is confirmed that the area near the tooth fossils of the "Hetao Man", that is, the "Ordos Man", has not only found ashes used by ancient humans, but also burned bones.

The archaeological report says: "The Ordos people have used fire? Digging a pit in the sand?

Noso, who burns and hunts. The History of the Yuan Dynasty records that in the 12th century, the Mongols "dug the ground to burn meat", and by the 13th century, during the Yuan Dynasty, meat eating methods and eating had been greatly improved. "Pu Tongshi Liu Steamed Sheep", a more detailed record of roast mutton:

In the Yuan Dynasty, there was a willow steamed sheep, three feet of furnace in the ground, burned with fire around it, so that the whole was red, the sheep was served with an iron grate, and the soil was sealed with a willow cover, and it was cooked as a degree. "Not only is it complicated to make, but it also uses a special oven. In the Qing Dynasty, almost all the Mongolian royal palaces treated the guests with roasted whole sheep, and its preciousness was included in the etiquette.

During the years when Kangxi and Qianlong farmers raised small goats, the roasted whole sheep in Beijing's "Luowangfu" (Luo Buzang Dorji) was famous in Beijing, and even the chef Garudi (Mongolian) was very famous. At the end of the Qing Dynasty and the beginning of the Republic of China until the beginning of liberation, there were roasted whole sheep in the palaces of various places. After liberation, not only was this famous dish restored, but also many improvements were made.

Before the liberation of Xinjiang, roasted whole sheep was a delicacy used by high-ranking officials and nobles, landlords Bayi and other upper-class people to entertain distinguished guests during festivals, birthdays, and happy events. Since the liberation of Xinjiang, roasted whole sheep has been eaten by the people of all ethnic groups in Xinjiang, in the horse racing festival, bazaar (Xinjiang ethnic characteristics of the commodity ** exchange meeting) and the New Year's fair, there are often Balang (Uygur boys) to sell roasted whole sheep. Roasted whole sheep can be used as a whole, but also can be cut into retail, which is favored by consumers of all ethnic groups.

Because the sheep raised in the north and south are different, the sheep used to roast the whole sheep are also different. For example, the Yi people roast whole sheep and choose fat black goats; Ningxia roasted whole sheep is made of delicate Tan sheep; Xinjiang roasted whole sheep is made of Daolang sheep, Altay big-tailed sheep, Balchuk sheep and other breeds; Inner Mongolia roasted whole sheep is made of fat and weighty big-headed lamb.

Park Tongshi. "Willow Lamb" made a more detailed record of roast mutton: there were willow lambs in the Yuan Dynasty, making a furnace three feet in the ground, burning around with fire, making the whole red road, using an iron grate to hold the sheep, covering it with willow and sealing it, and taking it as a degree of cooking. Not only is the production process complicated and exquisite, but also a special oven is used.

The production requirements of roasted whole sheep are strict, after slaughtering, scalding, simmering, pickling, seasoning, and then hanging into the oven, sealing the mouth and roasting mature with slow fire, the appearance of the whole sheep is golden and buttery, the outer meat is brown and crispy, the internal meat is soft and tender, the mutton is fragrant and fragrant, quite palatable, unique.

Roasted whole sheep is best used to use fruit wood or larch sawdust as raw materials, and the process is mainly to make the sawdust through the machine at high temperature and high pressure, and then send it to the carbonization furnace to carbonize the mechanism charcoal is the best.

The status of mutton in the northwest has always been not low, and Yi Zhoujun's college roommate is from Lanzhou, and every time she mentions their mutton, her eyes are shining. One side of the water and soil raises one side of the sheep, and the roasted whole sheep in the northwest also has local characteristics. The roasted whole sheep of the Alxa League in Inner Mongolia is delicious!

Yanchi County is blessed with a unique natural geographical environment, which has cultivated the unique quality of Tan sheep. The big sheep is beautiful, its meat is delicate, no smell, delicious taste, and the fat is evenly distributed, which is one of the best meat sheep quality at home and abroad.

<> or go to Xinjiang Inner Mongolia, after all, the local specialties, plus the unique climate, the meat quality of the sheep is good! Good local barbecue spices. In particular, the cumin powder in Xinjiang is too in place!!

The most beautiful roasted whole sheep in Xinjiapo, it is more funny to hear this name, its service is very good, there will be free car pick-up and drop-off for customers, this is a major feature of its home, and if you come to its house to eat roasted whole sheep, you must make an appointment in advance.

The running goat on the fairy mountain used by the sheep is strong, he will shave off the meat and grill the lamb skewers for you, the lamb chops are grilled over charcoal fire (especially fragrant), and finally a pot of haggis soup (extremely fresh) Beibin 010 roasted whole sheep, under the Yuao Bridge on Beiao Road, Jiangbei District! Roasted whole sheep with Jianghu vegetables in the Imperial Forest School, No. 15-3, Pengjia Garden, Daping, Yuzhong District! It's all good!

There are storefronts in Nanping, Huangnipound and Beibin Road in the main city, the absolute live sheep is killed, the whole sheep is golden in color after roasting, the meat is quite fat and delicate, the entrance skin is crispy and the meat is tender, not greasy, not dry.

The roasted whole sheep of Jiangjin Shengquan is particularly delicious, and the boss's nickname is Zhang Zhen cage roasted whole sheep, which is one of the most expensive dishes in Xinjiang. In the high-end feast, if there is a roasted whole sheep dining cart among the guests, the whole feast will suddenly shine, which will be extraordinarily luxurious and magnificent, adding an unusually rich color to the banquet. In addition to the control of the heat, the quality of the sheep is more critical, good mutton is really roasted casually, add a little salt and it is very delicious Shengxiang Louwailou roast whole sheep barbecue; 2. Mongolian style roasted whole sheep (Shuangliu District); 3. Xianyiju roasted whole sheep (Shuangliu District); These three are the ones I often go to, and more than 10 people eat a sheep and rub it together.

Inner Mongolia, Liaoning, Xinjiang, Gansu, Shanxi and other places all have delicious roasted whole sheep, and the taste of each place is relatively special.

This depends on your reputation there, we mainly have a good roast in the villa, which is a place for entertainment and relaxation, you can ask your friends, you have eaten, ** baked delicious.

The marinating method and the amount of ingredients for roasting whole sheep are as follows:

1. Materials: 1 free-range sheep (15kg), 100g of angelica, 150g fennel, 80g of pepper, 50g of cinnamon, 15g of bay leaves, 2500g of salt, 1000g of celery, onion, fresh ginger, 25kg of water

Second, the practice of roasting whole sheep.

1. Prepare the greens, onions, ginger, fennel, cinnamon, angelica and other seasonings for later use.

2. Drain all the chopped vegetables and seasonings into the lamb belly, and then sew the lamb tripe with wire.

3. The last step is to fix the sheep on the roast sheep rack and hang it in the roast sheep oven, the temperature is controlled at 160 degrees, and the time is 3 hours!

4. Dress up and brush with a layer of red oil.

If you want to roast the lamb both tender and delicious, take a look at the following points.

Whether the mutton is marinated first and then roasted, or directly freshly roasted, avoid the dough when roasting, and it is easy to roast dry and lose oil.

Roast slowly over low heat, roast mutton can not be too anxious, the fire is easy to burn, and the taste is bitter after eating. In the process of roasting, if there is a lot of lean meat, you can brush more oil, not too much, just an appropriate amount, and if there is cooking oil, you can brush the oil appropriately. Fat and thin can rely on their own oil, and when they wear sticks, fat and thin are interspersed with each other.

Roast evenly. Marinated lamb can be appropriately marinated with a little tender meat powder. Directly roasted mutton, sprinkle at the end, wait for the mutton to change color slightly and roast until seven mature and start sprinkling, sprinkle the material slightly to the fragrant.

How to grill is not too important, the important thing is that the meat quality is the first, no matter how it is grilled, it is not so important, the charcoal barbecue taste has some woody aroma, and the burnt taste is particularly strong.

Ingredients: skewers soaked in advance, lamb, salt, sugar, 1 4 onions finely chopped, chili flakes, cumin powder.

Method. 1. Cut the mutton into pieces, add salt and sugar, chop 1 4 onions, put chili noodles and cumin powder, mix well and taste for 2 hours. Skewer the lamb pieces with a bamboo skewer.

2. Put tin foil on the baking tray, put the mutton skewers, bake at 200 degrees for 20 minutes (take the Sun slip orange out of the middle of the 10 minutes, brush the meat skewers with some mutton fat, turn it over, continue for 10 minutes, and it will be fine after 20 minutes.)

1.Because the sheep raised in the north and south are different, the sheep roasted by roasting whole sheep are also different.

2.For example, the Yi roast whole sheep uses fat black goats, Ningxia roast whole sheep uses delicate Tan sheep, Xinjiang roast whole sheep uses Daolang sheep, Altay big-tailed sheep, Balchuk sheep and other breeds, and Inner Mongolia roast whole sheep uses fat and fat weight big-headed lambs.

1. The most common roasted whole sheep are sheep and goats.

2. Roasted whole sheep originates from ethnic minorities in Xinjiang, and Kazakh sheep or sheep are selected in the north. The sheep used to roast whole sheep in the south are generally used locally produced ordinary goats due to regional differences. There are also wild goats, sheep, goats, yellow sheep, antelope sheep, green sheep, argali, rock sheep, Mongolian sheep, Kazakh sheep, Tibetan sheep, Tan sheep, lake sheep, small-tailed Han sheep, small-tailed Han sheep, Tibetan sheep Altay sheep, Xinjiang fine wool sheep, Northeast fine wool sheep, Guizhou white goats and other regional breeds.

The most common roasted whole sheep are made with sheep and goats.

3. Roasted whole sheep is best used to use fruit wood or larch sawdust as raw materials, and the process is mainly to form the sawdust by the machine at high temperature and high pressure, and then send it to the carbonization furnace to carbonize and collapse into the mechanism charcoal.

4. There is no need to add anything in the whole production process, which belongs to the category of environmental protection products. The charcoal sold on the market mainly has two shapes: hexagonal with a hole in the center and a square with a hole in the center.

5. As a traditional charcoal, machine-made charcoal is made of trees as raw materials and fired.