Why is the book collection mutton called the book collection? What s interesting?

Gusu mutton is out of the collection of books, and the delicacy is all in Jinxuefang. Located on the shore of Taihu Lake and the blessed land of the vault, the book collection town is famous at home and abroad for its delicious meat and nutritious Tibetan mutton. And enjoys the reputation of "the hometown of mutton food".

According to the "Compendium of Materia Medica", mutton has the effects of "warming and replenishing deficiency, appetizing and strengthening strength, nourishing kidney qi, nourishing liver and eyes, strengthening spleen and stomach, tonifying lungs and helping qi". Therefore, eating mutton often can remove moisture, avoid cold, warm the heart and stomach, and replenish Yuanyang, which is very beneficial to improving people's physical fitness and disease resistance.

As the saying goes, "Eat mutton and ginseng in winter, and eat in spring, summer and autumn to strengthen your body." ”

Jinxuefang Tibetan Mutton series food is made of high-quality goat meat as raw materials, and is refined by combining the traditional recipe of Tibetan mutton with modern food technology. The product has the characteristics of delicate meat, delicious taste, rich fragrance and rich nutrition. The product is vacuum packaged and sterilized at high temperature, which is not only safe and hygienic, but also easy to carry and eat, and is favored by consumers and has been rated as "Suzhou Famous Brand Product".

Suzhou Jinxuefang Food **** is in the east of Sufu Road Tibetan Book Town. The company has successfully passed the food quality and safety certification audit. The company's featured products also include:

Babao wild duck, lotus fragrant wild duck, sauce pork ribs, Gusu sauce recipe, spiced beef, purse crucian carp, Taihu Lake drunken fish, champion hoof, Gusu braised duck, turtle sauce dog meat and other products. Not only the taste is good, but also the packaging is exquisite, and it is very popular in major supermarkets, shopping malls and tourist attractions in East China. Go to the library to eat mutton, and then come to the company's food store to choose your favorite exquisite food, you will definitely return with a full load.

"Tibetan mutton" began in the Ming and Qing dynasties, after hundreds of years of prosperity, famous in Jiangsu, Zhejiang and Shanghai. Every autumn and winter, the mutton shops (halls) all over the streets and alleys are fragrant, and the diners are endless. But for a long time, the scattered book collection of mutton shops has always been the main promotion of mutton soup, even the "base camp" of the book collection town of the mutton restaurant, the mutton cooking method is relatively simple, mainly based on traditional braised and self-cooked.

In order to improve the quality of Tibetan mutton, cultivate classic dishes, and promote the specialization, branding and industrialization of "Tibetan mutton", Tibetan Book Town held the "Tibetan Mutton" Food Cooking Grand Prix.

The bibliophilic mutton is famous for its unique cooking method and secret recipe passed down from generation to generation, so the mutton is tender and smooth, and the mutton soup is delicious and moist, and the aroma is overflowing. The Tibetan mutton is made of free-range sheep that climbs the slope, and the biggest processing feature is to remove the fishy smell that makes people cover their noses. When cooking, only put salt without adding auxiliary materials, cut a sheep body into several large pieces, boil over a hot fire, and then skim off the foam "out of the water", put it in clean water to clean, and then remove the sediment at the bottom of the pot (locally known as "cutting feet"), and then re-enter the mutton into the pot and then put it in the original soup, boil for more than 3 hours, during which the large, medium and small heat should be properly handled, and the meat and rotten soup will be removed from the pot after the bones are removed, and put into a special square or round basin.

Locals can make a "whole sheep feast" consisting of 4,050 dishes from lamb, such as braised lamb, crispy, stir-fried, and grilled.

The lamb there is roasted in a book, grandma, hehe.

The sheep originated in the town of Zangshu.

The word "cang" means to store the grain, i.e. spring ploughing, summer ploughing, autumn harvest, and winter storage. Based on this, it can be preliminarily believed that the Tibetan Scripture Pavilion andBibliophile muttonThe word "hidden" should be pronounced as cang.

Tibetan mutton is a special snack in Suzhou City, Jiangsu Province, which belongs to Su cuisine - Su Bang cuisine.

The dish has a long history, with its unique cooking skills, cooked into a variety of mutton dishes, boiled, white roasted with soup color milky white, rich aroma, crispy meat but not rotten, fresh taste but not greasy.

Tibetan mutton is famous for its unique cooking methods, and the secret recipe has been passed down from generation to generation, so the mutton is tender and smooth, and the mutton soup.

Delicious and moist, full of aroma. The Tibetan mutton is made from free-range climbing goats, and the biggest processing feature is to remove the fishy smell that makes people cover their noses.

When cooking, only salt is put without adding auxiliary materials, a sheep body is cut into 4 6 large pieces, boiled over a high fire, and then skimmed off the floating base clump foam "out of the water", put it in clean water to clean (called "out of the water"), and then remove the sediment at the bottom of the pot (locally called "cutting feet"), and then put the mutton back into the pot and then put it in the original soup.

Boiled for more than 3 hours, during which the large, medium and small fire should be properly handled, and the meat and soup will be removed from the pot and put into a special square or round basin. Locals can make 4,050 kinds of blind dishes with mutton, including braised lamb, crispy, stir-fried, barbecued, and so on.

Having said that, because the town is surrounded by mountains, and not far from Taihu Lake, the sheep eat tender grass and drink the water of Taihu Lake, so the mutton is fat and tender, and has become a local specialty. In the slack season, the farmers of the Tibetan book town will carry a small burden, carry the stewed mutton, earn a little money, because the stewed mutton here is particularly delicious, the meat is tender and not fat, over time, "Tibetan mutton."

It has become the signboard here, and the whole of Suzhou loves to eat Tibetan mutton. The secret of the deliciousness of the Tibetan mutton lies in the cooking method, the most authentic is the whole lamb is cooked in a wooden barrel without any ingredients, cut and served by the diners with salt or dipping sauce, and the most delicious is the mutton soup.

Tibetan mutton is delicious, this Suzhou people know it. Tibetan mutton and Shanxian county in Shandong.

Mutton, Jianyang mutton from Sichuan, Hailar from Inner Mongolia.

Mutton together is known as "China's four major mutton". If you want to eat mutton soup or mutton hot pot, choose this one, the taste of mutton soup is really authentic. The place is not big, it is often full, the business is quite good, and it is quite good for two people to order a pound of mutton to eat.

It used to be a small street shop, but after it became famous, the owner opened a restaurant opposite and expanded the store in the early years. The environment is okay and clean, unlike some other book collection mutton shops.

There are no sheep around the book collection, and the mountains are closed. There is a sheep market for the collection of books, and the goats from Hebei, Shandong Province are wholesaled. Tibetan mutton is a cooking technique, goat skin peeled and boiled, white cut mutton, garlic fried shredded mutton, raw fried mutton liver.

Sheep eyes, eggs, meat, tripe.

The lamb's feet are all white-cut and delicious. The Tibetan sheep soup pays attention to innocence and does not mix, and puts garlic leaves. There is no garlic when eating sheep in summer, and there are smart people in the collection of books to plant garlic in the caves of the surrounding Wufeng Mountain.

Suzhou's food is also like this city, delicate and small and the taste can be passed on for a long time, almost all over the streets and alleys of Suzhou book mutton is also one of the delicacies to taste in Suzhou, Suzhou people are very particular about diet, from time to time do not eat, in the past to eat mutton also after the winter, mutton is the best tonic ingredient in winter, so in winter, Suzhou people will go to the book mutton to drink a bowl of mutton soup.

It is located in the hilly area of the western suburbs of Suzhou, with mountains and rich vegetation, and a unique natural ecological environment suitable for sheep raising.

It's Suzhou, this dish is very delicious, and many people like it very much, and it is very good for the body when you eat it in winter.

The mutton used here is selected from the free-range mutton on the grassland of Inner Mongolia, and the meat quality is very tender and delicate.