Mongolian meat a whole lamb, Mongolian hot pot and hand meat

 

    Hulunbeier grassland lamb, so famous in the country, not only because of non-polluting plants, the main thing here is to have more wild pasture grasses and wild onion, sheep after eating, the body naturally adds a "sauce" so meat is delicious, unique flavor non-comparable elsewhere.

 

    In the long production life practice, diligent and intelligent fellow created many Mongolian lamb cooking food methods, the next two and then introduce a few cases.

 

  Kaoquan

 

  Mongolian, roasted whole lamb for "Zhao wood", "good Nissi day Yan." "Yuan Shi" contained in the twelfth century Mongolian long time, "digging for hom to burn meat"; "Pu Wei Liu steamed things · Sheep" ": Also contains:" There Liu Yuan steaming sheep, three feet on the ground thrust jealousy, weeks hiding in the fire, so that gold away red, rain iron fence Sheng Yang, on switchgrass complex soil cover letters to ripe for the degree. "visible ring of Genghis Khan away from home is not only armored cavalry, also took away accounting for the Mongolian ethnic splendid food culture. Kaoquan color, smell, taste, shape and taste. "Daur Mongolian test," praised Kaoquan for "table of respect, not too" person. Roasted whole lamb, taste it for the first time a VIP, it is both cheerful and distress. The owner of the shiny silver Mongolian knife goes to the chief dignitaries, VIPs and chief knife does not move first, the owner, guests can not start with. Where do surgery? There is also a legend, to tell you, you know where the knife to eat.

 

  Legend of domesticated sheep before being run very fast, it is also proud of. One day,. Yang and hunters bet said: "You want to be able to catch up with me, I'll call you eaten my chest." Hunter really catch the sheep, you got a lot of hunters containment, and soon caught the sheep. Hunters rely on collective resourcefulness win with a victory, he would not eat, but the sheep thoracic presented to the gods. So, people who believe in God cuttings in the upper chest at the sheep, and then by other people remove the entire breast worship gods and then eat the sheep. Guests will not believe the gods in Sheepshead Mongolian knife draw knife after the vertebrae at the light, even if open seats, the owner then hands chest dedicated VIP removing sheep.

 

    Today, this ancient civilization has long been debunks eat. Now, with several dishes to eat roast whole cold cuts, hot dishes, eating and drinking while first, and then by two attendants carried up to the guests praised a few words, and then withdraw the kitchen Geqie on the plate, side back to the table. So, put a bunch of ancient and modern dishes became flesh. Then is the owner mediocre praise: "Eat! Fragrant ah!" Guest earlier lost appetite, cold meat, people are cold. There are some owners to cook at the table knife ax, the dining room table when the meat baidunzi, the meat chopped into small chunks, not eating, has people nausea.

 

  According to Mongolian ancient civilization baked whole sheep, reddish brown color, glossy flash; meat is tender, fragrant. More a peculiar is that the chief guests.

 

Foreign Fresh Wind

 

When there are open seats knife sound - it was issued creak lamb Qing Xiang.

 

    Mongolian Hot Pot

 

    Mongolian hot pot, also known as "lamb" It utensils beautiful, unique flavor and famous.

 

    Mongolian Hot Pot is Hailar coppersmith in the liberation fight the system by hand, playing a pot, to hammering twenty thousand times. Most skilful master coppersmith not. Hammering 7. Instead welding live in welding, too easy, they will put a saucepan of more than 20,000 hammer on white beat it. Mongolian hotpot not easy, therefore, liberation, the use of the Mongolian hot pot restaurant, 'the family is small. Mongolian hot pot of bronze, purple copper pots two kinds. Two kinds of pot shabu same part of the same sheep meat will produce different flavors. Now, Hailar and size of the hotel along the railway line has a "lamb", but can be called "Mongolian hot pot" not many.

 

    In Hulunbeier, Mongolian hot pot is divided into two kinds, one kind curse in Beijing Donglaishun shabu, two is the liberation of the area by the harqin brought eight Mongolian hot pot dishes. Eight vegetable hot pot, the pot of sub-grid, respectively, down into the eight dishes, meat: two kinds of hot pot, lamb with Hulunbeier, it produced a seductive charm, fresh, tender and nutritious.

 

    Mongolian hotpot best dragon soup, chicken soup or soup, usually without salt, in order to highlight the Hulunbeier mutton flavor.

 

    Hand meat

 

    Hand meat is Mongolian, Daur, Ewenki, Elunchun people's traditional meat. Manchu banquet also still hand meat. Now, Inner Mongolia, the hotels, guest houses, Han, Hui, Korean and other ethnic restaurants, but also as a place to handle the meat Ming Yao.

 

    Hand meat cooked all nationalities, all like to use lamb, hunting and Elunchun Evenki people, mostly cut roe deer, gazelle and other bushmeat for hand meat, its taste is also delicious.

 

    Hand meat general practice: the juicy sheep, it is best to seize the two-year-old Yang, dig heart or wipe neck slaughtered, skinned, eviscerated, to turn around hooves, the lamb unloaded into several chunks, add water has been booing the pot, do not add any seasoning (some put a little salt). Poke Simmer, opened to the pot of water (known its fresh), fishing into the meat dish, then on the seats.

 

    Entertain guests with courtesy hand meat: lamb with a Pipa Gu and four long-rib meat into the dish, the first King to guests; beef meat in a vertebra with half ribs, add some broth loaded a King off.

 

    Hand meat do not use chopsticks to eat with one hand from the meat, hand picked Mongolian knife. Knife with cutting, digging, cards, scratch, tick several species, some meat tick the net, eating, and then eating the fat free choice, thin paste flesh blocks.

 

    In the past, because of poor roads, nomadic, livestock production is busy, pepper, aniseed and other condiments are expensive, white boiled meat. Today, sitting in white boiled meat in town or why it? This is bad professed foodie Heart interlinked on a secret: add seasoning, reduces the taste and aroma of lamb, mutton handle it lost a unique flavor.