Is there a good place to eat mutton in Hangzhou?

Jiuli Yun Song Resort Hotel

Inner Mongolia chef: Hailaer mutton in Hulunbeier, Inner Mongolia is tender and delicious, and there is no smell, because Hulunbeier grass sheep go out with the wind in the morning and return with the wind in the afternoon, only eating grass tips, drinking mineral water and not eating artificial feed. Absolutely Mongolian flavor!

as long as you order mutton, you can order a Mongolian song by the way, and the girl will sing and dance, so that you can cross the Inner Mongolia grassland in an instant. In the production process, the chef in Inner Mongolia strictly follows the ancient tradition of the prairie. When eating mutton, he only eats the front legs, but never the back legs, because the oil on the front legs is thick and it really smells good when roasted! While baking, brush dozens of secret seasonings to adjust the taste, which is absolutely pure Mongolian taste.

Favour healthy food

The most formal mutton in Hangzhou. It's not a physical restaurant, but a "sheep-snatching conference" with young chefs from two five-star hotels starting their own businesses.

All the sheep they used were airlifted to Hangzhou from Altay region in northern Xinjiang. Altay sheep are muscular, lean and delicious.

The "Picking Sheep Conference" needs to order food online three days in advance, and then the chef will provide on-site service.

Their whole lamb meal is not simply roasted whole lamb. Skilled chefs will provide many refreshing new ways to eat. Besides delicious mutton, the "Picking Sheep Conference" also adds interactive games of role-playing, giving foodies a brand-new dinner experience.

? Jiangbulake

Jiangbulake is the only Xinjiang restaurant in Hangzhou that deals in authentic Gongnaisi mutton. The chef comes from Yili and cooks with the traditional Kazakh herders. He only cooks the lamb with water, adds some salt when cooking, and the delicious hand-grabbed meat can immediately grab the stomachs of the foodies. Only mutton from natural pastoral areas dare to use this method. If the mainland sheep want to stew like this, I'm afraid there is nowhere to hide at home.

Recently, the store also introduced roast whole lamb. Only lambs of ten catties are marinated in the unique way of herders, and then roasted, which tests the chef's skills. A few minutes less, the meat is not cooked, and a few minutes more, you can't eat the fat and tender taste of Gongnaisi mutton.