With mutton dumplings, the best food is the meat picked from the ribs. This meat is tender, and jiaozi is delicious. You need to see if the meat is fresh. Not only thin, not fragrant, but also fat, so jiaozi is delicious. After being wrapped into jiaozi, it became a soup-filling bag, which was very delicious.

The classic "eight parts" of instant-boiled mutton include: cucumber strips, tenderloin, upper brain, tendon, fork, fork and tendon.

Inside of cucumber hind legs: fat and thin, tender and smooth in taste. Cucumber strips are the inner thighs of sheep's hind legs, and a piece of meat has two colors. Connected with twisted crotch meat, it looks like two connected cucumbers. The meat color is reddish, the meat is tender and the fat is moderate, which is also the favorite of many old Beijing.

Outer thick thighs: fat and thin, tender and smooth in taste. Heavy head refers to a piece of meat outside the thigh of a sheep, which many people will confuse with the "big trident". Compared with Trident, A has a higher proportion of lean meat and fresh meat.

Upper part of hind leg of Trident: 50% fat, tender and smooth in taste. The sheep trident is actually the upper part of the hind leg, and the whole piece of meat forms a "Y" shape, so it is called a trident. Some more subdivided stores will have "Big Trident" and "Little Trident". The small trident is the front leg of the sheep, and the big trident is the back leg of the sheep, which is fatter than the small trident.

Waist pit of sheep tendon: 50% fat, crisp and fragrant. Remove the loin pit meat of ribs, as the saying goes, "the top fragrance sticks to the flesh and blood", so this part of the meat is the most fragrant. The white part is composed of tendons, fascia, fat and meat, which tastes beautiful. It is particularly worth mentioning that it is the only two pieces of crispy meat in mutton, and its taste is very special.

The meat at the back of the head and neck of sheep: 30% fat, very tender. The upper brain of sheep is called "upper brain" because it is close to the head of sheep. The fat distribution of this part of meat is like marble mottling, and its texture is fresh and tender, which is the favorite of many gourmets.

Sheep grinding hip and hip tip meat: 20% fat, fat and tender taste. The sheep's crotch is the meat at the tip of the hip, and the texture is soft. Because it is the freshest and easiest to get fat near the sheep's tail.

Lamb tenderloin on both sides of the spine: pure and thin, tender and smooth in taste. On both sides of the sheep spine, this part of the meat is relatively thin, and it is easy to wash and firewood after a long time.

Lower part of hind leg of mutton hoof tendon: pure and thin, crisp and tender in taste. There is very little mutton hoof tendon that can be used to rinse the pot, and this part of the meat is the most crisp and tender.