Entering a sip of lamb and a sip of wine, these old names are full!

Entering today, walking on the road can feel the rolling heat waves. There will be their own customs to welcome Futian everywhere.

Sanfu Tian eats mutton, also known as "Foltan sheep". Traditional Chinese medicine pays attention to "winter disease and summer treatment". In summer, the temperature is high, but the spleen and stomach are cold, and the inside is empty. Lamb is warm, and sheep can play a role in sweating and detoxifying, warming the stomach, and the cold and cold. For Shanghai people, eating sheep eating sheep is a sense of inconsistent ritual.

Shanghai Zhenru, Qibao, Chongming, Zhoupeu, Jiangqiao, Songyin, Zhangqiao, Zhang Ze and other places all have mutton. Almost every district has its own characteristic mutton.

Eating mutton must be early, and the lamb restaurant usually opens at five in the morning, and some of them are even three or four o'clock. When we arrived at four in the morning, the streets were lined up to buy people who had just produced lamb.

The lamb that is just cooked in the morning is the most light. It is mainly white cut, and it is very soft with leather lamb. The cut lamb does not need to be specially put on the table and put it directly on the top of the oil paper, floating with a good smell.

White -cut lamb skin thick cream fat, soft and waxy, with simple green onion soy sauce, fresh on the fresh. Or with some pickles and Douban, adhere to a criterion: never grab the lamb's limelight.

Lamb in different parts is not the same. The legs of the sheep are more glutinous; we prefer lamb's hind legs, with meat and muscles, and rich taste. Listening to the aunt next to me, "I'm here at 3:30, and I deliberately buy a pound of sheep's foot ring. This part is the best, and it will not be able to buy it late."

What is more fierce than eating lamb in the morning, is the lamb shochu, the hardest breakfast lineup.

"Lamb with shochu, live to ninety -nine." Uncle Shanghai likes to take the old friend of San or Five neighborhoods in the morning, bring a bottle of shochu, call it fifty dollars lamb, sit in an open -air position, and send a sweat again. When the summer is coming, the whole person is transparent.

There are similar customs in Jiangnan, but they have different aspects of whether they drink early wine, whether they are only equipped with lamb, whether they are resting in summer (summer shop closes to the door).

There is no limit to the choice of early wine, there are many rice wine, and there are not a few with beer or white wine. We also saw that Zuo red wine was eaten, and Chinese and Western matching was more emotional. Old diners like to bring themselves, and the relationship with the store is closer, and they will save wine in the store and drink as follows.

Point a small plate of lamb belly, sheep lungs, sheep liver, and sheep's bones, and make up a wine platter, which is also the heart of many people.

After eating the lamb, the old lady who knows that she will order a bowl of sheep noodles, or a bowl of Yangchun noodles with a bowl of sheep soup. The soup base is delicious, a bowl of belly, and one color. Grandpa was full of rice, wiped his mouth and wiped sweat, went home to sleep back to the cage, or went to visit the flower and bird market.

He got a diner who came to eat lamb in the early early and saw a stream of queuing, and his uncle pushed the cup under the open -air seat to change the cup, and he had fun, and some uncle simply took off the vests. That hot scene, you will involuntarily lament its hard core.

There are many good places in Shanghai to eat "Fu Sheep". The mutton in each place has its own characteristics. Zhang Ze's rotten lamb is a boy goat, so it is soft and rotten.

Looking at the outside world, many places (such as Xuzhou) also have the habit of eating lamb to eat lamb, and there will also be a sheep festival. From the end to the end, a one -month -old sheep eating action.

01 Zhoupu lamb

If you are the first time to eat Fascus shochu, we recommend you to go to Zhoupu, Pudong First Town. Every year around the sky, the prelude to eating mutton is opened here, and a street is immersed in the fragrance of mutton.

In Zhoupu, long -footed, small braids and Brother Huang are the most famous for their reputation, and almost all diners come to them. We recommend the most popular long -legged lamb. This 38 -year -old shop started business at 3:30 in the morning, and most of them were located after selling them.

When you enter the door, you can order, say that you want to be fat or thin in advance.

The long -legged lamb is Chongming sheep. The lambs are lighter than the lambs of sheep and tender meat. White -cut lamb, stewed crispy without rotten, the heat is not formed after a bit of lamb, take a closer look, and even the meat frozen condenses. The sheepskin is crystal clear like jelly. It is full of glue. It melts on the tip of the tongue as soon as it is ease.

After eating, we don't feel enjoyable, add a crispy larvae, bounce inside the outside, and make a horse killing chicken for teeth. The taste of sheep liver is as glutinous, like eating micro ice cream.

We also boldly tried the eyes of the sheep. Without the darkness of the imagination, the surface was baked and crispy, and the inner oil aroma was full. Take a bite of mutton, drink a small wine, and feel comfortable.

The boss and his wife said, "On holidays, a sheep of eight or ninety pounds of sheep, we have to kill thirty a day. Often they are sold out before 9 am." It can be seen that Zhoupu people love mutton.

After eating, you can also visit the vegetable market near Zhoupu, buy some fresh vegetables by the way, and feel the most authentic human fireworks.

02 True Lamb

Lamb is the most famous lamb in Shanghai, which has a history of more than 200 years. As early as the Qianlong period, there were more than 30 lamb restaurants on the old street. After being classified as Pu Tuo District in 1958, the six lamb halls in the town merged into a real mutton restaurant. Lamb was also selected as the first batch of Shanghai Intangible Cultural Heritage List in 2007. The most precious thing about the lamb is the one of the "old soups" in it, with a history of about one hundred years. This pot of old soup, except for chefs, can not even see it.

Really like Shen Jianzhong, the first non -genetic inheritor of mutton, his white -cut lamb (Agui mutton) craftsman Cheng Zhenzhen is like the famous "Agui Lamb", while braised lamb (raw stove mutton) inherits another famous "Yu Qingxiang mutton lamb "Hall". The skills of this unique old soup and Shi Cheng's two pulses make Zhen Ru as a well -known lamb.

The white -cut lamb stewed in the old soup will be slightly salty than other places, and there is no need for any sauce. It uses the high -quality goats provided by the Shandong contract farm. The meat is thin, and there will be a layer of attractive meat under the skin.

"A bowl of soup", a bowl of simple raw sheep miscellaneous soup can best test the quality of lamb. The blood of the sheep is not fishy at all, the taste is as smooth as pudding, the soup base is full of the most simple and true umami flavor, which is refreshing.

03 Dongming Lamb House

The true and Jiangqiao belonged to Jiading, and the lamb cooking techniques of the two were close. Therefore, in addition to the lamb in the non -heritage list, there are also Jiangqiao mutton. This Dongming Lamb Hall in Jiangqiao is an old shop nearby for decades.

In Dongming Lamb Shop, we recommend braised lamb, because the characteristics of Jiangqiao mutton are the choice of the variety of lake sheep.

Lake sheep belong to sheep. Many people think that sheep are fat, so they have a heavy taste, but they are not. The flavor of lamb is greatly affected by the variety, age and breeding method. The lake sheep is high -quality meat sheep, and the taste is very light.

Braised lamb is a traditional Shanghai roasted method. Lake sheep is still fatter than goats, even if there is only one piece, it is enough to be satisfactory.

It doesn't matter if it is really not enough, there are various kinds of small fried and pots in Dongming Lamb.

04 Zhuangxing mutton

Sanfu Tian eats lamb and drink shochu in the Zhuangxing area for more than 600 years. Among Shanghai -level non -heritage, there are two related to mutton. In addition to the lamb techniques of true and Jiangqiao, the other is Zhuangxing's lamb roasting custom.

"Millennium Fusats Watch Zhuangxing", Zhuangxing Fusat Festival is one of the oldest lamb festivals in Shanghai and surrounding areas. Traditional Zhuangxing mutton uses local loose goats. The breeding time is long, the meat is tender, and the fragrant is not crooked.

Zhuang Xing's Li Ji mutton is worth a taste. Li Ji's craftsmanship of cooking lamb to the boss Li Yingchun has reached the third generation. His father, Li Jinlong, is also a non -herediter of lamb roasted food customs.

Li Ji lamb is "hot air lamb", which is different from the practice of freezing into the refrigerator. The "hot air lamb" pays attention to cooked and eaten. It is best to get the lamb when the guests sit down.

The cold -cut lamb that is cold, if you don't do it well, it will be easy to get lamb oil, which makes people lose their appetite. The hot air lamb naturally has no such problem, and the taste is softer.

In the chewing room, the amino acids in the meat are released, and the umami taste is long and long. The happiness brought by meat is so simple and simple!

We asked the store. The boss said that he wanted to make a crispy but not collapsed, but the meaty but not flavorful lamb. The raw materials could not be added except lamb and water. Very high requirements.

Three volts, a date with lamb with sake. Does your hometown have the custom of eating lamb? Welcome to share with us in the comment area.

Responsible editor: Hattie

Edit: taro judy

Photography: Zhong Zhong

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