Where is lamb tastier? Does lamb taste the same everywhere?

In the north, it is all saline grass, and in the waterlogged dams, there is no doubt about it. But goats certainly don't taste as good as sheep. You can't even feed soda ash. Therefore, ** all have delicious mutton.

But there is always a fair ranking:

The first place is Xinjiang. It's all naturally grazing, green food.

second place, Inner Mongolia. Most of it is natural grazing. The meat is tender and tender.

third place, Ningxia. Especially close to the area around the Alxa grassland.

Fourth, Gansu. The origin of sheep is Hexi Minqin.

Linxia, Gannan Prefecture.

There is a difference in taste. But because the chefs in Gansu can use seasonings, they can make mutton with different flavors, and it is very fragrant. Fifth place, Qinghai.

Most of it is also free-range grazing. Well, I've traveled all over the country where lamb is abundant. There are places where lamb is very good, but the locals don't know how to make it.

This is something to learn from the chefs in Lanzhou. The chefs in Lanzhou can make the most delicious mutton. It's not easy.

The way of eating mutton in Xinjiang is relatively rough, but it is delicate in this roughness! Among the mutton in Xinjiang, Mulei mutton is unique, and the grass fat mutton is delicious! And the current season is just the time to eat ice ballast koli (goat), the season of frost, 8-9 kg of koli can bring warmth and strength!

And the well-known barbecue, only with local mutton such as Mulei's grass fat sheep can cook that kind of fresh fragrance, no barbecue materials, no need to marinate, only a little salt can be refined to refine the tenderness of mutton! In addition, Xinjiang's local mutton is not fat, pilaf.

It's also a great match.

Another important thing about whether lamb is good or not is that it depends on how you make it.

The ingredients always come first: preferably lamb shanks. And sheep soup.

Generally, it is made with sheep bones, and when the soup is boiled, throw away the sheep bones.

Remove the mutton fat from the boiled soup, cut it into inch-sized pieces, and put it in the water to control the blood. If you have enough time, soak it for at least an hour to control the blood and water, which is very important, very important. Otherwise, the soup is not good-looking, not to mention, the taste is not good, and there will be a fishy smell.

Add ginger and cooking wine.

1 teaspoon, some salt. Start burning. Bring water to a boil over high heat and foam.

At this time, the key is to beat the foam of the soup as much as possible to ensure that there is no foam residue in the water, otherwise there is a trace of blood foam floating in the water, then the soup is not qualified. After the foam is cleaned, reduce the heat, cover and simmer slowly.

Then add the seasoning: chopped chives, coriander and a pinch of garlic.

The black goats in Guangdong are the most delicious, the meat is firm and the mutton flavor is strong. It's different, Xinjiang is sheep, the taste is soft and rotten, and the smell is relatively light.

I think the mutton in Inner Mongolia is more delicious, and the mutton in Xinjiang is not far behind, because these places belong to free grazing, and the meat quality of the sheep is also very tender, because they eat grass, and the sheep move a lot every day, while ordinary domestic sheep generally do not have such a good taste, and the taste is not so fragrant.

Lamb in Inner Mongolia is the most delicious. The texture and taste of lamb varies from place to place, as the cooking method varies from place to place.

Ningxia Tan sheep; As we all know, Gansu drought rainfall is less, plant communities are scarce, Tan sheep eat green fodder mineral components are very colorful, and Tan sheep drink water with a certain amount of inorganic salt and potassium thiocyanate. As the saying goes: the Tan sheep in Gansu "eat Chinese herbal medicines and drink pure water".

Tan sheep also has a large feature of free-range, the meat texture is firm, the lean pork accounts for the majority, and the nutrition is rich. In fact, Tan sheep is very delicious when boiled in water, the meat texture is delicate and the original ecology is maintained, and the taste is light and refreshing.

Ningxia Tan mutton is famous for its "tender meat texture, juicy, no mutton smell, delicious and nutritious", and "Yanchitan Mutton" is a national geographical indication, and has been listed as a special food for the G20 Hangzhou Summit, Shenzhen BRICS Summit, Qingdao Shanghai Cooperation Summit and the 2019 Summer Davos Community Forum, and is known as the "Rolls Royce of the beef world".

Tan mutton has a delicate texture. Tan mutton has a juicy texture. Tan mutton has no mutton smell.

One side of the water and soil to raise one side of the people, one side of the water and soil also cast one side of the characteristic products. The research of authoritative experts from the Big Sheep for the United States has found that Yanchi mutton is not fat, and the taste and freshness are the natural nutrients and abundant products created by the unique local geological environment and land resources.

Why is Yanchi lamb good? Different regions have different perspectives. Some say that it is a genetic type, and some say that it is a Chinese herbal medicine that is eaten, and all kinds of opinions are very vulgar and quarrelsome.

However, if we put it on a higher layout and trace it back to the source from the perspective of history, humanities, geological environment, topography and landform, authoritative experts have found that soil and water have an essential impact on the abundance of products in a place. The said side of the water and soil to raise a person, orange born Huainan is orange born Huainan is orange, and Huainan is orange, all of which are expressions of customs and customs.

Dayang Weimei has conducted cross-border marketing scientific research by authoritative experts in geological environment for many times, and has come to the following conclusions: is: beef in areas where the soil layer is alkaline is delicious, and the local people have the habit of taking beef; The topographic map of beef is a concrete representation of the soil layer in our country.

There are two large soil layers with the most suitable yield of beef in China, one is the salt pond with the salt pond as the core, and the salt pond is the same boat in Beijing Xiangshan, which is the semi-desert area of Yantongxiang arid climate; In addition, the Inner Mongolia Autonomous Region is the Ximeng region. The characteristics of the soil layer in these two areas are similar, and they are all pure natural growth and development areas of Prunella vulgaris, which is also an excellent beef growing area. The Sunit sheep of Inner Mongolia and the Tan sheep of Yanchi are generally recognized for their lack of sheep smell and delicious taste.

One of the key factors is that there is an unsaturated fat in the sheep's body called lycic acid. This is also the primary cause of the smell of mutton. But the beach sheep is not fat.

I like to eat mutton from Inner Mongolia, the mutton in this place is particularly delicious, and the taste is relatively good.

The mutton in Inner Mongolia is particularly delicious, mainly because the meat quality of the mutton on their side is relatively tender and delicious.

I especially like to eat the mutton of Inner Mongolia, the taste of mutton in this place is very good, and it is related to the habits of breeding.

In fact, there are many people who like to eat mutton very much, so we also know that the best mutton is in Xinjiang. Because there is a lot of mutton in this area of Xinjiang, the herdsmen in this place will go to raise sheep, so buying mutton in this place is indeed able to buy the mutton we dream of. There are also many people who want to travel to Xinjiang because they want to eat a very authentic mutton in Xinjiang.

The mutton in Xinjiang is indeed more authentic than some other mutton, and the mutton in Xinjiang is also very skillful, which makes everyone feel very delicious. <>

The best mutton is in Xinjiang.

Xinjiang usually has a custom of eating mutton around a fire, and most people also dance around the bonfire. It is indeed very comfortable to eat mutton in this area of Xinjiang, and if we really like to eat mutton, we might as well go to Xinjiang to have a look, which can indeed bring us a different enjoyment. And in this place of Xinjiang, we can see different ways to eat mutton, and it will enrich ourselves.

If you are a deep mutton lover, then you can go to this place to have a look and learn about some local customs and culture, which is also conducive to us to make mutton in a more effective way in the future. <>

Very tender and delicious.

The mutton is indeed very delicious, and the mutton in this part of Xinjiang is very famous. It is also because the quality of the mutton they breed is very different, they will not serve for a large number of materials, but will use a natural way to feed the sheep, so this makes the mutton in Xinjiang very delicious. There is another place where mutton is also very delicious, that is, the Inner Mongolia grassland.

Because the sheep here basically eat pure natural grass, it will also cause the sheep in this place to be very fat. How to make mutton will indeed affect the taste of the baby, so when you go to Xinjiang or Inner Mongolia, you should also learn how to make mutton from local herdsmen, so that you can enjoy delicious food at home.

I think the best mutton should be Youyu's mutton, because Youyu's mutton is fat but not greasy, it is all mutton obtained through pure natural stocking, which is very delicious, natural and nutritious.

It should be in Inner Mongolia, the mutton bred in Inner Mongolia has a very strong smell, the taste of the mutton is different, and the meat quality of the mutton is very tender.

It should be Inner Mongolia, the mutton bred in Inner Mongolia has a very strong smell and the taste of mutton is different, and the meat quality of mutton is very tender.

Think mutton, fish, mutton. Because the fish and mutton are fat but not greasy, the mutton is naturally stocked and eaten, nutritious and healthy.

The delicious mutton includes: Yanchitan mutton, Altay big-tailed mutton, Uzhumuqin mutton, Jingyuan mutton, and Hengshan mutton.

1. Yanchitan mutton (Ningxia).

Ningxia's Yanchitan mutton, is one of the more delicious mutton in China, Yanchitan mutton because of its special growth environment, so it is not the same as ordinary mutton, growing in the arid desert rocky beach vegetation grassland, the soil is mostly salinized, rich in minerals, making the mutton here bright red in color, fat milky white and evenly distributed, tender and juicy, the meat is delicate and elastic, known as the boutique in the mutton.

2. Altay big-tailed mutton (Xinjiang).

Speaking of the famous and delicious mutton, of course, the Altay big-tailed sheep in Xinjiang is indispensable, the Altay big-tailed sheep is an excellent sheep, with high protein, low cholesterol, no smell, and even the tail oil is fat but not greasy, which is deeply loved by people.

Because most of the sheep here are free-range, the sheep need to walk more than ten kilometers every day, and the meat quality has been fully exercised, coupled with the special geographical location such as saline-alkali land, prairie and the vast Gobi Desert, the good quality of Xinjiang Altay big-tailed mutton has been achieved.

3. Uzhumuqin mutton (Inner Mongolia).

Uzhumuqin sheep, also known as "panda sheep", is a geographical indication protected product, the main characteristics are black head and tail, large ears drooping, more than other sheep a piece of thoracic vertebrae and ribs, is one of the best mutton breeds. Because the Uzhumuqin sheep is quite particular about the growth environment, eating herbs, drinking deep springs, and raising in the depths of the grassland.

Therefore, the taste of Uzhumuqin mutton is very tender, fat but not greasy, and there is no smell, which is naturally much higher than that of other mutton.

4. Jingyuan mutton (Gansu).

Jingyuan mutton is a unique Tan sheep breed in Jingyuan County, Gansu Province, with a long history, the mountains and rivers in this area stretch, the water and grass are abundant, planted with more than 10 kinds of traditional Chinese medicines such as Bupleurum chinensis, ephedra, licorice, etc., the sheep eat these Chinese medicines every day to grow up, so that the mutton is tender and juicy, no fat and not greasy, in addition to deliciousness, it is also the mutton with the most medicinal dietary effect.

Therefore, this kind of mutton should not be roasted, but is the most suitable for the "yellow stew" method, an authentic Northwest dish that is addictive, stealing the limelight with its unique meat quality and taste.

5. Hengshan mutton (Shaanxi).

Hengshan white cashmere goat is also a national geographical indication protected product, and there is even an old saying popular in the local area: "Delicious mutton is in northern Shaanxi, and mutton in northern Shaanxi is Hengshan".

Hengshan mutton is so famous and delicious, mainly due to the unique geographical environment of the local area, Hengshan belongs to the temperate continental monsoon semi-arid grassland climate, the local white cashmere goat also often eats a kind of pepper herb called "thyme", as well as shallots, fragrant wormwood and other plants, unique characteristics in mutton, so it is known as "ginseng in the meat".