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Braised Mutton

www.lanzhou.cn2020-01-19 16:16

Braised mutton is one of the classic dishes in Northwest China. This dish tastes crispy, fat but not greasy. It is the imperial cuisine of the late Qing Dynasty emperors. Mutton is rich in nutrition, and has the functions of warming, nourishing, keeping away from wind and cold, generating muscle strength and so on.

In Lanzhou, mutton is one of the people’s main meat. There are many ways to eat mutton. In addition to boiled mutton, braised mutton is also the most popular way for people to eat. Generally, guests eat boilded mutton, and braised mutton is also an essential main dish.

Braised mutton in Lanzhou is mainly the lambs from Jingyuan. The local lamb meat is tender and has no smell of mutton. Besides, it has high nourishing value (because Cheqianzi, mint, bupleurum, liquorice, motherwort and other Chinese herbs grow in the mountains near Jingyuan, the spring is also rich in many minerals, and Tan lambs often graze there and drink spring water with herbs).

Braised mutton is made of fresh lamb legs and chops, together with Dingxi special potatoes, hand rolled flour made from potatoes, and then stewed with onions, green garlic sprouts and red and green peppers. Its yellow color, strong flavor, is the best hospitality. When the meat is finished, a hand-made noodles are soaked in the broth, which is good.

稿源:中国兰州网编辑:ZhaoZijun

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