Qingyang, Gansu is famous for mutton sheep?

As a plateau city, Qingyang City, due to natural factors such as climate and topography, mutton may be the first of its kind. Qingyang city spans more than 200 kilometers from east to west, with the lowest elevation of more than 800 meters in the south and the highest elevation of 2 kilometers in the north. The differences in altitude and climate have created different cuisines, especially mutton which is abundant in the north. Lamb and goat meat in Montenegro are delicious and fragrant. The meat is tender and juicy, neither firewood nor greasy, with small smell and low cholesterol, which is suitable for all ages. It tastes delicious, comparable to Mongolian grassland mutton.

Huan County, Qingyang City is rich in mutton, which is mainly cooked by stewing and frying. Heishan goat meat is widely planted in the northwest mountainous area of Qingyang city, and the cooking methods are mainly stewed and clear soup. In recent years, because of its low meat yield, it has been replaced by sheep, small-tailed Han sheep and other high-yield mutton sheep, but the meat quality of the latter has been greatly reduced, and it has long lost its characteristics of being fat but not greasy and thin but not firewood. In addition, the altitude in the northern part of Qingyang City is higher than1500m, and the land is highly salinized, which is also one of the factors that make mutton delicious. For example, a kind of pepper grass grown in the mountainous area of Huanxian County, after being chewed by sheep, produces mutton without fishy smell. If you drink high-salinity water, the acidity of the meat is greatly reduced, making the meat tender, not firewood but not greasy, full of flavor and never tired of eating for a long time.

Thank you for inviting me.

I prefer mutton and mutton soup. Under normal circumstances, mutton will do. As for where the mutton is, it is not very particular. I don't know much about mutton in Qingyang, Gansu.

In fact, the origin of sheep is on the one hand, and the most important thing depends on the variety.

Thank you.

The mutton in Qingyang City, Gansu Province is quite famous. There are many local products, and sheep raised by farmers are one of them. People in Qingyang, Gansu like to eat mutton. They kill pigs and sheep in the New Year, and the New Year's Eve dinner is quite rich, with big fish and big meat, which is more than enough every year. Qingyang people are simple and hospitable. They are good at cooking. They can make many special foods. Friends and relatives come to Qingyang to be guests, eat and drink, and praise the host's cooking skills.

Qingyang people are particular about eating mutton, so they can make different kinds of mutton dishes according to their different preferences. For example, when the weather is cold, people like to eat instant-boiled mutton, and add corresponding ingredients to the bottom soup of hot pot to make it into clear soup mutton. Qingyang's broth mutton is very famous in Gansu province and even the whole country. The broth mutton is original and quite warm. For friends who want to make up their bodies, it is recommended to eat a pot of clear soup mutton to warm their stomachs. People with poor spleen and stomach go to the hospital for examination. Old doctors often remind everyone that eating mutton soup in winter can regulate the spleen and stomach. Some Qingyang people like to eat stir-fried mutton. They think fried mutton tastes better. It is more fragrant, chewy and delicious. People who drink generally like to eat stir-fried mutton. In addition, Qingyang people like to eat mutton mats, which tastes good.

Qingyang City, a prefecture-level city under the jurisdiction of Gansu Province, is located in the easternmost part of Gansu Province, at the intersection of Shaanxi, Gansu and Ningxia provinces, and is a gully region on the Loess Plateau in the middle and lower reaches of the Yellow River.

Qingyang City is called "basin" because it is Ziwuling in the east, Yangjuanshan in the north, Liupanshan in the west, uplifted in the east, west and north, and low in the south-central.

Through the continuous geological tectonic movement and change of the crust, the existing landforms such as plateau, gully, Liang Mao, valley, Pingchuan, mountain and slope have been formed.

Dayuan 12 Dayuan covers an area of 65,438+10,000 mu and an area of 3.82 million mu. Dong Zhiyuan is a plain in vast expanse, covering an area of more than 700 square kilometers, spanning four counties and districts in Qingyang City. It is the largest loess plain in the world, with the thickest soil layer and the most complete preservation, and it can be called "the first loess plain in the world".

There are five rivers in the city: Malian River, Puhe River, Honghe River, Silang River and Hulu River, and there are 27 larger tributaries.

Continental climate, northwest wind in winter, southeast wind in summer, cold eyes in winter and hot and rainy in summer.

The special geographical environment, soil quality, climate and water resources make it rich in pasture, fat sheep and strong cattle, and mutton is very famous!

Among the top ten specialties in Qingyang, mutton accounts for two kinds:

1. Qingyang lamb

It is a traditional famous food in Huan County, Qingyang. Mutton is delicious, fat but not greasy, thin but not firewood. Before and after the festival from beginning of spring to Duanyang, it is the best season to eat mutton.

There are many ways to make mutton, and the common ones are stewing and steaming to make stew soup.

Huan county has a vast grassland, which can raise more than 500 thousand sheep every year. This is one of the production bases of Tan sheep, which is rich in lambs. Lamb, that is, lactating lamb.

The stewed mutton is golden red in color, tender and delicious.

Selecting fattening lambs with good month age, slaughtering, skinning, removing intestines, viscera, hooves and feet, soaking and cleaning, and cutting into small pieces; Then stir-fry the dried spicy horn strips with boiling clear oil (vegetable oil), take them out, and then stir-fry the meat in a pot; Then add ginger, pepper, pepper, salt and other condiments, and add a proper amount of soup (it is appropriate to collect dried soup): add chopped green onion and monosodium glutamate when it is almost cooked, and stew it with warm fire until it is cooked. When eating, prepare a plate of coriander and garlic to help the food.

Steamed mutton is golden in color and delicious. When steaming, the slaughtered and cleaned mutton is still cut into small pieces, and then Jiang Mo, Chili noodles and a little spices such as incense and chopped green onion are added. Before steaming, the mutton should be soaked in clear water for one hour and then put into the cage; After steaming, add chopped green onion and monosodium glutamate and mix well to serve.

2. Longdong Black Goat

Origin: Huachi

Features: medium build, strong and compact, good at climbing mountains. Ram is more than 60 cm high, 60 cm long, 62 cm chest circumference, 8 cm tube circumference and weighs 50 kg. This ewe is 55 cm tall, 58.2 cm long and 6.39 cm in bust.

Longdong Black Goat has many excellent characteristics, such as strong gregarious, small and sensitive, good at climbing, fond of shrub branches and leaves, rough feeding tolerance and strong disease resistance.

Its meat is tender, low in fat, high in protein and cholesterol, and light in smell, which is the main source of meat for local residents.

(Other eight specialties of Qingyang: Qingyang apple, buckwheat in Huan county, Qingyang sachet, Qingyang daylily, Qingyang donkey, Zhengning onion, Huanxian shadow play, and premature cow)

I'm happy to answer for you:

As a native of Qingyang, a bowl of steaming mutton buns is indispensable for breakfast. Let me introduce why Qingyang mutton is so famous.

Qingyang old district is one of the components of Longdong, and most of them use sheep and goats for cooking. Choose different regions, different ways of eating and different sheep breeds. The most famous mutton in Qingyang is Huanxian mutton, which is mainly eaten by stir-frying and braising. What people like to see on the dining table is clear soup mutton with goat meat as the main material.

Breakfast begins at five or six o'clock every morning. In all the streets and alleys, besides fried dough sticks, porridge and soybean milk buns, the hardest thing is to have a bowl of mutton buns with clear soup, which is nourishing, satisfying and comfortable. From Xifeng, where the municipal government is located, to all counties and towns, from morning to afternoon, a bowl of clear soup mutton, two pieces of pot helmets and three or five garlic cloves are breakfast, lunch and dinner.

It would be even better for ordinary people and dignitaries. There are many mutton restaurants in the street, most of which are Xiazhuang mutton restaurants named after Xiazhuang mutton. According to incomplete statistics, there are no fewer than 100 mutton restaurants in seven counties and one district of Qingyang City. Xiazhuang is an established village in Pengyuan Township, Xifeng District. There are no sheep in this area. It is famous for mutton, because it is the largest mutton sheep distribution center in Qingyang.

Clear soup mutton with the best meat quality and taste belongs to Heishan mutton produced in Beishan District of Qingcheng County, and is the purest raw material for clear soup mutton and stewed mutton. The southern tableland of Qingyang City is dominated by sheep meat, and there is little mutton in Montenegro. As the saying goes, there are different customs in Shili, and there are also various ways to eat mutton in Qingyang broth. The most common mutton represented by Xifeng Xiazhuang mutton-soup-coriander-red pepper-can reach you in less than 3 minutes, which is faster than the world-famous McDonald's fast food.

In addition, I believe many people have eaten the unique zhenyuan county Dead Noodle Cookie! The best business is the Jia's mutton restaurant in the county. The author once ate mutton broth in Ning County. It was late autumn and early winter, and the weather was cold. The mutton chef's method is very unique. There are two sheep heads in the soup pot where mutton is cooked. With the rolling soup rising and falling, the meat is fragrant. Before eating, the host will give a big bowl and a pot helmet, break the pot helmet into the bowl and bring back the meat. Pour the mutton soup in the pot with a spoon three or four times repeatedly, then take Tonga coriander and add Chili oil to enjoy it! It seems to be similar to Xifeng's clear soup mutton practice, but there is a qualitative difference. The purer the mutton soup, the more fragrant the meat. Repeated watering can dispel the cold on bowls, sliced meat and pot helmets, in order to let diners eat a bowl of steaming mutton buns, which has risen to the realm of gourmets.

Later, I asked the master to know that this practice is called "Miao" and it is an ancient cooking method. The older generation did it. Now many mutton restaurants omit this process in order to improve efficiency.

In a word, the clear soup and mutton bread in soup in Qingyang, Longdong, as a regional famous food of ethnic minorities, is one of the well-deserved local cuisines, although it is not famous in the whole country. As a Qingyang native, I have eaten the world-famous Xi 'an mutton bubble and the famous Shanxian mutton soup, but I will always remember the bowl of clear soup and meat-flavored mutton buns in Qingyang's hometown.

Answer finished, hope to adopt, thank you!

The above is my personal opinion, welcome to discuss.

I'm from Qingyang, and I'll answer.

I don't want to drag my feet to answer this question. Go straight to the point, just like the northwest people cooking mutton to make steamed buns. Delicious is delicious, good is good, there is not so much truth!

First of all, Qingyang mutton sheep is good in any county and township as a whole. After all, this is a place where people of all ages like to eat mutton. I don't know why.

Secondly, in Qingyang area, there are several almost recognized locals. Huanxian mutton and goat are very famous. Locals generally eat mountains instead of cotton, that is, goat meat is better than sheep meat.

I am from Gansu, and the mutton in Gansu is world-famous, just as Dangshen and Huangqi prefer Gansu. As a veteran foodie who loves mutton, he must know some of them. Today I will reveal this eternal secret. We like mutton best, and lambs aged 3 to 6 are the best, especially lambs aged about 3, whose meat quality is equivalent to that of perch, soft, smooth and sweet. A bite of garlic and a bite of meat only envy mandarin ducks, not immortals. When this delicious lamb is fed to 2 years old, it must undergo a small operation to remove a small part. Some eunuchs around the ancient emperor also performed this kind of minor operation. This is the most delicious secret of Gansu mutton. But many people keep their mouths shut even if they know, tacitly and secretly. Why should I decrypt this secret? This is a problem, I must think it over carefully.

Qingyang mutton in Gansu is delicious. My family is from Qingyang, Gansu. I am used to the clear soup mutton of Qingyang snacks, also called mutton bread in soup. This is my first time to eat in Xi 'an, but it's almost petrified, but it's not bad in Xi 'an, but everyone has an unforgettable taste in his bones. [Smile]

Chef Hui, the chef of Heshui's double golden mutton, tastes absolutely first-class!