The slogan of mutton soup pot

In the second half of the year, the restaurant will launch northwest dishes, mainly making mutton soup pots, so some time ago, I specially took Brother Wu to the northwest. I've always been strict about ingredients. Since you want to make northwest mutton, it is natural to do it to the extreme.

The fifth kind is people who don't like mutton. He is very fat, but he has completely changed since he went to the northwest. When you drive from Shaanxi along the 3 12 national road to Gansu, the signboard grabbed by Dongxiang will accompany you all the way to the west.

The farther away it is, the denser it is. If you find a restaurant full of cars, there are many people outside, and the guy in white hat is coming quickly with a plate full of mutton. Congratulations. You must have found the best hand-grabbed mutton restaurant in this area.

Old five wanted to find a place to park, and I stood by and waited for him. Only a dozen square meters of small shops are crowded with people. There are many people waiting around me, just like me. There is a stove in the middle of the hall, and the hot water in the two big teapots on it rattles. This kind of storefront layout is mostly a common small restaurant in rural areas of northwest China.

Dongxiang's hand-grabbed mutton is tender, with little fiber and no fishy smell. At first, the fifth person waved and refused to eat. After the first bite, the chopsticks have never been put down. When talking to him, he didn't respond, just nodded and said it was delicious.

Of course, Dongxiang finger food is famous for its delicacies. Kill the sheep early in the morning and cook them in white water. Put the most basic seasoning in the soup, remove the fishy smell of ginger slices and season with pepper and salt. The less seasoning, the more original it is.

When cooked, serve it on the table while it is hot, with salt and pepper and garlic on the side. Others eat garlic cloves instead of mashing it. There is a local proverb "Eat meat without garlic, and the nutrition is halved", which shows their love for garlic cloves when eating mutton with their hands.

Grab the half-cooked pork ribs, tear them off, dip them in salt and pepper, and then put on the freshly peeled garlic cloves, a bite of meat and a bite of garlic. The meat is fresh and tender, fragrant and delicious, and it can't be sucked too much. It is called the best meat.

After eating mutton, my heart and stomach are hot. The quality of sheep is the key to do a good job of "Dongxiang hand grasping" Dongxiang Jieyang, which is used for Dongxiang hand-grabbed meat, is produced in Dongxiang Autonomous County, Linxia City, Gansu Province, where the mountains are high and the valleys are deep, with little rain and low water content in pasture. The sheep looked for pasture all the way up the path, and looked like jade beads hanging in the sky from a distance.

The special geographical environment makes Dongxiang mutton fat and nutritious. No matter how poor and simple the Dongxiang people are, slaughtering sheep is the most grand hospitality ceremony on holidays or when guests come to our door.

According to the guests, although this shop is small, it can sell dozens of sheep every day. Brother Wu and I were surprised after hearing this. Sure enough, the catering industry cannot be sloppy. We should strive for perfection in every step of ingredients, taste and technology. I know this very well.

Since I decided to introduce the Northwest Sheep into the restaurant to make soup pots, I have been eating all over the Northwest Restaurant in Chongqing. Mutton is a must every time, which is delicious, which is slightly inferior, which is improved and which is the most original, and there is a clear account in my heart. Then take the fifth brother along the northwest and go to mutton restaurants with good reputation.

Close the car door and leave at the next stop.

You can't really appreciate the authentic northwest flavor without going to the northwest several times.