Instant-boiled mutton, stewed mutton, roasted mutton, and even sheep scorpions. Everything on the sheep is standard in winter, just to add warmth to the body after eating.
Among the many practices of mutton, the most common is a bowl of hot "mutton soup".
For example, Shanxian Mutton Soup in Shandong, Jianyang Mutton Soup in Sichuan, Luoyang Mutton Soup in Henan, Hailaer Mutton Soup in Inner Mongolia and even Basin Mutton in Northwest China are all outstanding in mutton soup industry.
"Mutton soup" is also divided into three categories according to the different ingredients used.
The first kind is mutton soup, only mutton. Cut the mutton cooked in advance and "cook" it in boiling soup when eating. The meat is heated to taste, and seasonings such as chopped green onion and coriander are added.
On the whole, there is no unnecessary chop suey, and "meat slices and soup" is the protagonist. The unique flavor of mutton is fragrant, clean and tidy.
The second kind is "mutton soup" made by sheep in the water. The so-called "water" refers to the internal organs of sheep. There are different ways to change knives in different parts: sheep intestine cutting, sheep lung cutting, sheep belly shredding, sheep liver slicing, sheep heart, sheep tendon and other parts.
If you like to eat fat meat, eat more sheep fat sausages and put a spoonful of Chili oil, and the "happiness index" of the whole bowl will rise instantly.
The third is the "combined version" of the first two. In order to reduce costs, many shops mostly use mutton offal, while mutton slices are a little shabby and the appearance rate is not high.
As the saying goes, a hundred people have different tastes, and it is difficult for everyone to adjust. Some friends like to drink "mutton soup", while others like to drink "mutton offal soup". Which of them is more cost-effective? Let's compare it from three aspects.
In addition to nomadic areas, mutton soup in many areas is made of "goat meat", because goat meat is delicate and tough, but its disadvantage is that it has a strong smell, so it must be seasoned during cooking.
The taste is monotonous, the soup is thick and white, the meat is fresh and tender, and it tastes more enjoyable.
Looking at "mutton offal soup" again, it is more like "chop suey" in essence, and "water" tastes heavy. Even after washing several times, its meat taste is still not as good as "pure meat".
Therefore, the "seasoning" under the mutton offal soup is relatively heavier, not to mention the different textures of sheep lung, sheep liver, sheep heart and sheep intestine. Eating in the mouth also has its own advantages, much richer than mutton soup, which is very consistent with the meaning of "miscellaneous".
The main parts used in "mutton soup" are lamb legs and sheep ribs. The cost of ingredients is here, and the price should not be too low, otherwise diners will suspect that there is something fishy.
As far as the prices of third-and fourth-tier cities are concerned, a bowl of "small bowl of mutton soup" basically starts from 10 yuan, not to mention big cities.
The ingredients of "mutton offal soup" are more "cheap". Compared with pure meat, "mutton water" is cheaper, the cost is reduced, and the price is naturally much cheaper than "mutton soup".
Of course, "mutton offal soup" is also expensive, but this is not its shortcoming, it is mine.
When "mutton soup" and "mutton offal soup" with the same price are served on the table, it is obvious that the latter has more weight-or because the ingredients are cheap, nothing else.
Aside from the subjective "personal taste", in many areas, the grounded "mutton soup" is more popular than the high-end atmospheric "mutton soup".
Of course, it is not that mutton soup is not affordable, but that mutton offal soup is better than others.
In fact, both "mutton" and "mutton offal" are warm sources in the cold wind.
As for who tastes better, we can't be too absolute. After all, "everyone has his own love", and there is no standard to measure them.
In short, what you like best is the best!