The famous mutton producing areas in China are concentrated in Xinjiang, Ningxia and Inner Mongolia. All the year round, now you can basically eat and kill, and the meat is delicious.
After eating a few laps, I compared the mutton practices in these places and felt that they had their own characteristics:
The best roasting method of Xinjiang mutton is fat but not greasy. Although it's a big string, I can usually eat 10 string for two cups of Gowasu, and I can ask for another plate of pilaf after eating.
Mutton in Ningxia and Inner Mongolia is best stewed. Relying on the original flavor of mutton, clear soup and white water, without adding too much seasoning, open the tumbling cauldron, and the fragrance is intoxicating.
Sitting cross-legged in the tent, holding a knife, cutting meat and drinking white wine. A knife scraped off every corner of the bone, served a bowl of tea and chatted until dusk.
Anyway, in a city far away from the northwest, it is not easy to eat authentic mutton.
A more reliable way is to go to a larger Muslim restaurant.
One is chain business, such as Bayi Building in Beijing and Ye Building in Shanghai. The procurement of raw materials is basically very strict and the practice is relatively pure.
The other is a semi-commercial Beijing office. For example, in the Kashgar Beijing Office near Nanheng West Street, most of the ingredients are shipped from Xinjiang, including beer and liquor. The master and waiter are both from Xinjiang, and I feel that a Xinjiang restaurant is directly translated from the northwest to the north.
In addition, if you want to make your own mutton, you can go to a mosque or a vegetable market in a Muslim community to buy mutton.
The mutton here is generally shipped from Ningxia and Inner Mongolia, and some of it is slaughtered locally. Although it is not as good as the country of origin, it is second best.
I don't usually eat mutton in other places except these ways.
I must tell you seriously that fake mutton kebabs will appear in many food stalls. Pork is scarce. Common is dead cats and dogs, the production method, cooked, soaked in sheep urine for half a day, and then sheep oil, which is no different from mutton when it comes out, and few people can eat it. Even if cats and dogs are poisoned and die, as long as the internal organs are removed, there will be no adverse reactions to the human body after cooking. Besides, people who go to eat are in groups of three or five, so it is normal to throw up for a change. No one will doubt that there is something wrong with the meat. Zhuozhou love rat narrator
I've been in Shanghai for nearly 20 years, but I've hardly eaten real mutton kebabs, which are usually pork and almost all synthetic. The outer layer is just coated with sheep oil. I am from Xinjiang, and I will know the truth immediately after eating it. I only ate a real mutton kebab once in a Xinjiang restaurant in Yangpu District. Mutton was flown in from Xinjiang, and it tastes really authentic. Pilaf and super festivals are super delicious. Besides, I was in Xinjiang. Is the kebab there real or not? Even the synthetic mutton kebabs sold by Uighurs are delicious only with spices, and the outside is obviously brushed with sheep oil. Needless to say, in Xinjiang, mutton kebabs are authentic, because when your face is on the whole sheep, it is just cut meat. We locals here basically don't put anything except salt and cumin, because mutton itself is very fragrant and the taste of saliva is direct. Some people only like to eat fat mutton kebabs.
In the summer evening, I went to a food stall in Shali Scenic Area and stopped to look at the raw mutton kebabs in the white foam box. Looking fresh and roasted, it doesn't taste like mutton, which makes them puzzled. Later, after listening to my friend's explanation, I suddenly realized that the upper floors of the incubator are mutton and the lower floors are pork skewers. When roasting, kill sheep oil, sprinkle cumin powder, put sheep meat and sell pork! I haven't been to that partner since.
I come from Jinan, and I like to eat skewers and drink draft beer in summer. A few years ago, I liked to go to Yijiu and Huimin Community for dinner, and there were few fakes. Because now they kill live sheep. According to kebabs, roasted mutton doesn't make money at all, and they don't point to kebabs to make money. Who do you think went to the barbecue stall and only ordered mutton kebabs? Not all of them are ribs, bone marrow, red and white kidneys, peanuts, edamame, roasted tofu, roasted leeks, roasted seafood and roasted chicken wings. In the overall consumption, kebabs are the least. In fact, personally, it is unlikely that barbecue mutton will be faked, so it is better to rinse mutton. I eat instant-boiled mutton in some buffets, but I have never eaten proper mutton.
I come from Inner Mongolia. I just want to know how many of you know that even sheep can be divided into fattening sheep and herding sheep. Fattening sheep eat feed and additives kept in captivity. Free-range sheep eat while walking on the grassland and grow up in the sheepfold at night. Do you need to elaborate on the meat quality? Ha ha laugh
I roast mutton myself.
Let me tell you how to tell the difference. We Xinjiang people don't string Uygur mutton skewers ourselves, so the meat is not very neat and even. The thickness of the finished mutton skewers wholesale is the same. I can see it regularly. As for what kind of meat it is, it's hard to say. I sell red willow barbecue in Hefei University Town. Welcome to Xinjiang roast mutton on the road …
Look where? At present, most of the Zhangjiakou in Hebei where I stay is pure mutton. If the pork menu is marked, people here often eat mutton, so it's hard to cheat. Besides, beef and mutton here are cheaper. Buying almost 500 or 600 beef in bulk is more than 20 kilograms.
Mutton kebabs are a kind of special food which originated from nomadic areas. When the diced mutton is baked on the label, it is the best food to sprinkle with some salt, cumin and Chili powder.
Now there are fewer and fewer sheep, and a catty of mutton has reached more than 40 pieces. Moreover, a catty of mutton can only wear 20 skewers, and skewers are very few. In other words, two yuan a string of mutton skewers can't even sell back the cost.
It is impossible for a kebab seller to make money at a loss. Some conscientious merchants insist on using mutton skewers, and the price of each skewer is raised to five yuan, which makes guests feel too expensive. Many businesses began to look for fake substitutes.
The best way to pretend to be mutton is duck breast. Duck neck has been popular for a long time in recent years, and duck head, duck neck and duck claw have all been bought by Jiujiu Duck. The rest of the duck breast can't be sold at a price, only five or six yuan a catty. Absolutely good and cheap.
The key is that the color of duck meat is very similar to that of mutton.
But the duck breast smells fishy and needs to be soaked in water. After soaking, add sheep oil and mix well. It's full of mutton, so it's easy to pretend to be mutton.
Duck meat is more spongy than mutton, so many mutton kebabs are roasted very burnt by the mutton kebabs, or many seasonings are added to cover up the fishy smell of duck meat.
Hanging a sheep's head to sell duck meat can be said to be a last resort. But the abuse of additives should not be. Seriously damage the health of consumers.
Thank you for your attention! I am a Saturday and Saturday food writer. I have been engaged in catering for more than 20 years, pay attention to June and June, and live a long and healthy life!
What kind of meat are most kebabs made of?
I open a kebab shop, adhering to the concept of being a conscientious businessman, honest, healthy and environmentally friendly. My kebabs are all lamb hind legs from Inner Mongolia, and the unit price is 1 kg 44 yuan. This mutton weighs about 10 Jin, and its meat is tender, especially suitable for making kebabs.
What kind of meat is used in food stalls? We don't know, but do you dare to eat one bunch and get one free?
Even so, the food stalls are still hot and my shop is no longer open. Sometimes I think, is the merchant heartless? It seems not. Even if you don't know what kind of meat to eat, customers will still flock to it, and it will be packed. And the really good mutton we use has few customers in the store and can't survive at all. This is just meat. I dare not think about the material. Sometimes I see adults taking their children to eat barbecue at food stalls, and I am really worried about children!
I'm confused.