Sanfu Tian eat lamb!Why is the Gansu people so fierce?

An excellent sheep 秀

It will become the most beautiful Gansu flavor

Gansu has always been known for pasta. However, she is also a low -key sheep province

In one of the five major pastoral areas in China, Gansu people love mutton deeply. From the three pieces of hand -grabbing, yellow sauce, barbecue, to the head and mixed flesh, the cake with the cake with the bottom strip, and the lamb oil wrapped the liver, the raft surface of the noodles, and the lambs of lamb ... They still can't let go of the hot mutton -it is the king to make heat!

The people of Gansu are serious.

The picture shows Pingliang mutton buns, which are in production.

Photography / Xie Yingshi

Gansu, east -west spans more than 1,600 kilometers, covering three climate bands north and south. The unique geographical environment has giving birth to the various faces of Gansu sheep: Dongxiang Xiaofei cold sheep, tender meat, Baiyin Jingyuan beach sheep is delicious, Wuwei nine -tailed sheep fragrance fluttering thousands of miles, Longdong Black Yamanoltanol, and Ganjia, and Ganjia The sheep's own green grass fragrance is beautiful.

Gansu people eat sheep, low -key and luxurious.

Figure / Figure insect · Creative Photography / Merlin

Gansu people eat sheep and roll up. Who is the most authentic?

Grab, yellow steamed, barbecue

Gansu eats the three giants of Yangjiang Lake in Gansu

Gansu is so large, grabbing mutton, yellow lamb, and charcoal grilled lamb "Royal Sanjia" is a classic that must not be missed. From Dunhuang to Longnan, there are scent of mutton everywhere; different lamb and cooking techniques in various places can make you experience the beauty of lamb in all directions.

Who said that in summer can't eat mutton?

Figure / Figure Worm · Creative Photography / Six Six

Grasp the lamb in your hand, eat the meat fresh

This sentence circulating in Gansu folk: "Speaking of hand grasping, thinking of Linxia."

Linxia is located on the Loess Plateau. The mountain ditch is deep and the climate is arid, but it has bred that the fat and tender Dongxiang Xiaofa cold sheep. This kind of sheep, the muscle fiber is thinner and the meat is tender; the most amazing thing is that it has no taste at all. The best way is naturally boiled in water.

Good hands grab the mutton, do not care about knives and techniques,

The quality of the mutton is the truth.

Figure / Figure insect · Creative Photography / Chen Qihua

With bone mutton, all parts are simply cooked in water. After the pan is out of the pan, the meat is light in color, cut into strips or blocks, which is a good Dongxiang hand.

As the name suggests, grab the mutton with your hand and eat it with your hands -you and pick up a hot hand and grab it, dip it in salt and pepper or garlic vinegar juice to chew, and the taste is thick, the juice is tender, and the charm of "golden fat and lean ratio". The exertion is to the fullest, and the aftertaste is full of sweetness. I just want to take another sip, so as to avoid the taste of this beautiful lamb.

Hands lamb after iced, even more vigorous.

Picture / network

Real experts will also tell you that you must eat Lanzhou "ice catch", that is, "cold hands to catch sheep".

The so -called "ice grab" is to grab the cooked hand to grab the lamb and store it in the refrigerator for a while. Sometimes the plate will be specially matched with ice cubes and eat garlic directly. "The nutrition is less than half"; the taste of the ice grabbing mutton is more tender and smooth, and the way of eating with its own original breath can fully feel the aroma of the lamb.

Yellow mutton lamb, eat meat tender

If the guests come, the Gansu people have a banquet, and the yellow lamb is essential, and it is better to use the soft and tender lamb meat. The lamb meat from Bai Jingyuan can be called "a dominance of the lamb".

Yellow lamb, which is authentic with potato flour.

Figure / Figure Worm · Creative Photography / My Heart to the Sun

Jingyuan is located in the Hexi Corridor and belongs to the Yellow River Convention Basin. The naturally stored beach sheep, eating wild Chinese herbal medicine and drinking mineral water, and the meat is naturally delicious; about 1 and a half years old jelly lambs, when the taste is tender without losing money, it will be sent directly to the yellow stew. It is the most beautiful praise of the lamb.

Diners with heavy taste can also be matched with oil.

Figure / Figure insect · Creative Photography / Art of Pepper

To make yellow lamb meat, stir -fry the cut meat and fry it into half cooked, and then throw a handful of creep potato flour. After the soup is put away and the seasoning tastes, a large pot of yellow lambs with a large pot can be put on the table solemnly.

In such a pot of mutton, if you take a sip, first is the lamb aroma, which is full of delicate mouth, and it is delicious as soon as possible; a bite of coarse powder full of soup, full of slippery fragrance, and perfect staple killer.

Yellow and clear soup are magic of mutton and soup.

Picture / network

The best part of the lamb meat is the chest fork (between the chest and the front legs). Here is the fat and thin, full of taste, and you can make people dream. If you see the yellow chest fork, don't let it go!

Charcoal barbecue, eat meat fragrance

The lamb into the soup is extremely graceful; the charcoal fire goes away, and the taste is even more fierce.

Hot charcoal fire can stimulate mutton spray fragrant oil.

Photography / serious

Gansu barbecue, the soul originated from Xinjiang, but has its own faction. Local barbecue should use iron skewers to skeve meat, pay attention to "two thin clamps and one fat", and reaches the taste balance after the fire. It will not be too oily nor too firewood.

Fresh lamb does not need to be marinated. This is the confidence of Gansu people to eat sheep. Under the burning of fire, only a handful of salt and peppers can get the best taste. The more fierce shop, hanging a row of fresh lamb legs directly at the door, cutting, skewering, and grilling in front of you, it is so cool.

People in Gansu eat mutton skewers, and the meat and heat must be in place. Photography / serious

The famous Jiayuguan grilled lamb on the road, except for wool, can not roast it, sheep chops, lamb legs, sheepskin, sheep liver, sheep head, what you want, can be broken you. There is a secret of Jiayuguan barbecue: the iron bucket next to the barbecue stall, boiling sheep oil in the barrel, the meat is briefed and stretched into the barrel to dip it in, and you can quickly lock the juice in the meat, sprinkle with salt and peppers, eat it and eat it. Lamb is mellow and rich in juice, so it is really "full of blessing."

Jiayuguan barbecue, oil is hot, hot, and the world is unbearable.

Figure/ "Flavor Origin · Gansu"

All kinds of grilled lamb are the nightlife of Gansu people. A grilled sheep's hind legs, a hot and sour hairy belly, a plate of braised lambs (lamb hoof), a bottle of Yellow River beer one bottle, just enjoy the ultimate deliciousness of the lamb.

How many new tricks are there in Gansu people?

Eating sheep "Royal Sanjia" is just the beginning of Gansu eating sheep universe. In the matter of "how to eat a sheep to eat a dry squeeze", Gansu people are quite talented, not only can dig out the potential of all parts of the sheep, but also invented the various treasures of treasure.

From beginning to end, eat dry and clean

Tour northwest China, departing in Lanzhou. It happens that we eat the journey of sheep's head and start here.

Don't be afraid, this is the daily life of Gansu people.

Figure / Figure Worm · Creative Photography / Love Zhao Xiansen

In ordinary days, walking into the Nanguan Night Market of Lanzhou, many stalls brushed a row of braised sheep heads. Eating sheep's head is to pay attention to the order, start with the eyebrows of the juice, let the juice flow down along the throat; then the lip bones are cooked, and the complete brain marrow is tasted with salt and pepper and pepper, and then the head and the tongue of the sheep.

This fierce posture can scare many people away. However, as long as you pass through the hurdle in your heart, Gansu's head will definitely give you a completely different taste experience.

The raft intestines, the fierce taste of the rivers and lakes.

Photography / Li Li

After eating, you should eat the internal organs of sheep.

Another darling of the Gansu Night Market is Linxia raft sausage, named after it looks like sheepskin raft. The sheep intestine that was washed cleanly was covered with sheep mixed and minced meat. The sheep's miscellaneous fragrance is simply a wine artifact.

That's right, frying is so magical!

Figure / bilibili.com

The sheep pulling the sheep in Shandan County, Zhangye will combine the above two ways of eating. First wash and chopped the sheep's meat and internal organs, with onion and green peppers, and a flat iron shovel in the large iron pot, dial and pull it; then sprinkle a cumin, salt and spicy noodles, stir -fry the pan out of the pan and get out of the pan. In addition, sheep are spicy and delicious.

Golden Wind Yulu, mutton noodles

In the hearts of Gansu people, the top -level lamb is the most daily way of eating, which is matched with pasta.

Lamb noodle slices are simple.

Photo / Visual China

Wuwei Minqin people, thinking about a bowl of lamb sand rice sword. In this kind of noodles, use lamb soup to cook the fried mutton and shell sand rice together, cook the paste, and then add the special sword noodles, and then add coriander and green onion leeks to taste. The key to this bowl of rich noodles lies in rice, noodles, meat, soup and not sticky, but also penetrate each other. The soup and lamb spray are thick, and it is really fun to eat.

Gansu people's lamb bubbles, lamb is the absolute protagonist.

Photography / Xie Yingshi

Pingliang mutton pupa is generally called "lamb bubble". Slightly different from the Shaanxi Brothers, Pingliang Lamb Boil first mixes soup with beef and mutton, add yellow flowers, fungus, dried tofu, noodles and other side dishes, plus four or two sheep slices, the soup is fragrant and not greasy. And sugar garlic, it is called an authentic. Longnan mutton buns should be added with pepper noodles. The flavor is strong, and it is often equipped with garlic.

Hutter cakes are welcomed by Tunhuang tourists.

Figure / Figure insect · Creative Photography / Foody Featt Mo Mo Travel Book

Gansu mutton can be matched with noodles and crickets, and can also be combined with various pasta. Jiuquan Dunhuang's cakes, Jinchang's mutton pads are all true disciples of noodles and lamb.

Make a cake with a cake, the first step is to make red -roasted lamb chops, add water to stew, and then put the thin round cakes one by one into the meat pot, remove it for about a minute, and finally get the lamb that is about to be dried up. The soup, stew with the noodle cake and put the garlic. When coming out of the pan, the noodle cakes with gravy are oiling and yellow, and the mutton is stewed softly. To ensure that you take a bite, you feel like flying.

Lamb pad, carbohydrate and meat concerto.

Figure / Figure Worm · Creative Photography / Zhu Xiaodong 931

Jinchang mutton pads, the secret is lamb soup. Cut the two -finger width of the papers into inch, add the seasonings and stir -fried lamb meat to stew together. When the noodles are rotten, they will only meet the meat, spray the fragrance and not greasy.

Fresh lamb, accompanied by solid pasta, really complements each other. Linxia River along the noodles, Dunhuang's gravy, and sheep blood noodles in Qingyang County ... The "lamb noodles" that can't be spoken is the hometown of Gansu Youzi soul.

Boil the meat in water, keep the taste

Stewed water is not the patent of grabbing mutton. It is difficult to escape this disaster.

Lamb juice, you can understand "lamb small hodgepodge".

Photography/ Xu Haiyang

There is a saying called "Nine -tailed sheep, boiled in white water, incense world", which is the nine -tailed sheep raised by Wuwei Minqin saline -alkali land. Cut the cut nine -tailed lamb pieces, add soup with spices such as ginger, big incense, garlic, and red green onions. Sweating, warm in winter. Good lamb, fragrant and sweet.

Figure / Figure insect · Creative Photography / F.20

The best ingredients only need the simplest cooking. The big water mutton is delicious, and I have to mention the Gannan Plateau Ganjia Sheep. The local environment is beautiful, pollution -free and pollution -free. The sheep from the grass to the pure and natural naturally, nourish and tender and tender. Boil in white water, don't even put salt, dip in salt and salt after the pan, is the favorite of locals.

Put less seasonings, which is also the confidence and stubbornness of Gansu mutton.

Picture/network

With less seasoning, it is the best praise for Gansu mutton. In Qingyang, whether it is a clear soup lamb made from the black goats in Longdong, or steaming large pieces of steaming with lamb meat around the county, it does not require too many condiments, but it can fully enjoy the mellow of the meat and soup-- —At again, good lamb, no!

Whoever talks about mutton is brought to Gansu.

Figure / Figure insect · Creative Photography / Nataly

Of course, there are also more thoughtful "seasonings". There are Chaoshan beef hot pot in the south, and the Dongxiang lamb in Dongxiang in Linxia in the north. Different parts of the latter should be used with casserole, and the soup is a sheep soup with a variety of medicinal materials such as Codonopsis, wolfberry, and grass fruit. Onion and garlic seedlings, drinking is blooming. When the sheep soup is hot, the handmade cuts the lamb directly, and the thick and strong is full of toughness.

Don't worry, there are a lot of unpopular eating sheep methods?

Gansu is so big, and there are some Qimen mutton that can't be eaten in the local area.

The Yugu ethnic group, unique ethnic minorities in Gansu, mainly lived in the Southern Yugu Autonomous County and Jiuquan Huangnibao area. Their sheep oil wrapped the liver, and it was the deliciousness that Gansu could never taste again.

Sheep oil wrapped the liver, and I couldn't find it when I got out of Gansu.

Figure/ "Flavor Origin · Gansu"

When wrapping the liver of sheep oil, you must first chop the sheep liver, sheep and lungs, and sheep heart, then mix with various spices, stir with the fried noodles of the green cricket, roll it in the sheep oil net, and then wrap it with the white cotton thread to wrap it up to get it in order When the anti -dispersing, the cotton thread is removed after cooking, and the liandine oil of solid Duntun is made of liver. Eating sheep oil to wrap the liver without any sauce, absolute original flavor.

The knife, no pot, wild soup, raw soup.

Figure/ "Flavor Origin · Gansu"

The Tibetan compatriots on the Gannan Plateau invented the Dao Shi (also the food combination). It means "stone burning meat", first burning the stone in the bonfire, and then put the broken mutton and the stone into the belly and tighten the two ends; I saw the lamb heat and boiled, letting the belly gradually expand, like a natural high -pressure cooker, like a natural high -pressure cooker. ; In the end, the lamb belly was cut, and the broth was accompanied by rotten mutton, which was extremely plump, and the lamb that encountered the stone was scorched, unique and charming.

The left blood intestine, the right intestine, the two intestines of the raft?

Figure / Figure insect · Creative Photography / Haifeng

Don't worry, there are more unpopular ways to eat.

There is a good thing called Shekou Guizhou, which appears in the ancient poems, called sheep head cooking wheat. Wash the sheep's head carefully, simmer with the soaked wheat for four or five hours, and then remove the bones and put the meat into the prepared sheep soup, only put the salt and monosodium glutamate, and then season without complex seasoning; in the end, the sheep soup The mellow, the wheat kernels are flexible, the sheep's meat is soft and glutinous and chewy, there are food, meat, and soup, and there is no more perfect match than this.

As long as it is to eat soup, lamb soup is the key.

Photography / Xie Yingshi

In the Loess Plateau area of ​​Gansu, there is also a confused lamb, and its birth is closely related to the integration of the nation.

As we all know, eating more pasta in the northwest. However, it is located in the ancient trade distribution center. As a foreign ingredient, japonica rice is favored by locals. The lamb is paste, first boiled the original soup with lamb bones, mixed with the slices of lamb in the lamb, and the flames were boiled until the paste was tuned from the distance.

A bowl of simple sheep miscellaneous is the taste of home.

Photography / serious

Gansu people love to eat sheep and can eat sheep. Lamb has long been integrated into the daily life of Gansu people. Even the hottest Sanfu Tian, ​​who firmly believes that Gansu people who are "hot with heat" can eat more and more. Whether it is cooking or simmering , Frying and roasting, or the complement of the face, ravioli, wheat, and rice, mutton can always find its own position here, becoming the heart of a person.

The taste of the hometown never has the championship, but the taste in memory is the best.

I have seen it here, do you not come to Gansu specialty?

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