Qingyang City, as a plateau city, may be the first kind of mutton due to natural factors such as climate and topography. Qingyang city spans more than 200 kilometers from east to west, with the lowest elevation of more than 800 meters in the south and the highest elevation of 2 kilometers in the north. Different altitudes and climates have created different cuisines, especially mutton, which is abundant in the north. The mutton and goat mutton in Montenegro are delicious and fragrant. The meat is tender and juicy, neither firewood nor greasy, with small smell and low cholesterol, which is suitable for all ages. It tastes delicious, comparable to Mongolian grassland mutton.

Huan County, Qingyang City is rich in mutton, mainly stewed and fried. Heishan goat meat is widely planted in the northwest mountainous area of Qingyang city, and its cooking is mainly stewed and clear soup. In recent years, it has been replaced by sheep, small-tailed Han sheep and other high-yield mutton sheep because of its low meat production, but the meat quality of the latter has been greatly reduced, and it has long lost its characteristics of being fat but not greasy and thin but not firewood. In addition, the elevation in the north of Qingyang City is higher than1500m, and the degree of land salinization is high, which is also one of the factors that make mutton delicious. For example, a kind of pepper grass grown in the mountainous area of Huanxian County, after being chewed by sheep, produces mutton with no smell of smell. If you drink high-salinity water, the acidity of the meat is greatly reduced, making the meat fresh and tender, not firewood but not greasy, full of flavor and never tired of eating for a long time.

Thank you for inviting me.

I prefer mutton and mutton soup. Normally, mutton will do. As for where the mutton is, it's not very particular. I don't know much about mutton in Qingyang, Gansu.

In fact, the origin of sheep is on the one hand, and the most important thing is to look at the breed.

Thank you.

The mutton in Qingyang City, Gansu Province is quite famous. There are many local products, and sheep raised by farmers are one of them. People in Qingyang, Gansu like to eat mutton. They kill pigs and sheep in the New Year, and the New Year's Eve dinner is also quite rich. Big fish and big meat are more than enough every year. Qingyang people are simple and hospitable. They are good at cooking. They can cook many special foods. Friends and relatives visited Qingyang, satiated with food and praised the master's cooking skills.

Qingyang people are particular about eating mutton, and they can make different kinds of mutton dishes according to their different preferences. For example, when the weather is cold, people like to eat instant-boiled mutton, and add corresponding ingredients to the bottom soup of hot pot to make clear mutton soup. Qingyang's broth mutton is famous in Gansu province and even the whole country. The broth mutton is original and quite warm. For friends who want to make up their bodies, it is recommended to eat a pot of clear soup and mutton to warm their stomachs. People with poor spleen and stomach go to the hospital for examination. Old doctors often remind everyone that eating mutton soup in winter can regulate the spleen and stomach. Some Qingyang people like to eat fried mutton. They think fried mutton tastes better. More fragrant, chewy and quite delicious. People who drink generally like to eat fried mutton. In addition, Qingyang people like to eat mutton mats, which are delicious.

Qingyang City is a prefecture-level city under the jurisdiction of Gansu Province, located in the easternmost part of Gansu Province, at the junction of Shaanxi, Gansu and Ningxia provinces, and is a gully region on the Loess Plateau in the middle and lower reaches of the Yellow River.

Qingyang City is called "basin" because it is bordered by Ziwuling in the east, Yangjuanshan in the north, Liupanshan in the west, uplifted in the east, west and north, and low in the south-central.

After continuous geological tectonic movement and crustal changes, the existing landforms such as plateau, gully, Liang Mao, river valley, Pingchuan, mountain and slope land have been formed.

Dayuan 12 covers an area of 65,438+10,000 mu, covering an area of 3.82 million mu. Dong Zhiyuan is a vast plain with an area of more than 700 square kilometers, spanning four counties and districts in Qingyang City. It is the largest loess plain with the thickest soil layer and the most complete preservation in the world, and it can be called "the first loess plain in the world".

There are five rivers in the city, namely Malian River, Puhe River, Honghe River, Silang River and Hulu River, with 27 larger tributaries.

Continental climate, northwest wind in winter, southeast wind in summer, cold eyes in winter and hot and rainy in summer.

The special geographical environment, soil quality, climate and water resources make it rich in pasture, and fat sheep, strong cattle and mutton are very famous!

Among the top ten specialties in Qingyang, mutton accounts for two kinds:

1. Qingyang lamb

It is a traditional famous food in Huan County, Qingyang. Mutton is delicious, fat but not greasy, thin but not firewood. From beginning of spring to Duanyang before and after the festival, it is the best season to eat mutton.

There are many ways to make mutton, and the common ones are stewing and steaming to make braised soup.

Huan county has a vast grassland, with an annual feeding capacity of more than 500,000 sheep. It is one of the production bases of Tan sheep, which is rich in lambs. Lamb, that is, lactating lamb.

The stewed mutton is golden red in color, tender and delicious.

Select fattening lambs with good month age, slaughter, peel, gut, hoof and foot, soak and clean, and cut into small pieces; Then use boiled clear oil (vegetable oil) to fry the dried spicy horn strips, then take them out, and then stir-fry the meat in a pot; Then add ginger, pepper, pepper, salt and other condiments, and add a proper amount of soup (it is advisable to dry the soup): when it is almost cooked, add chopped green onion and monosodium glutamate, and stew it with warm fire until it is cooked. When eating, prepare a plate of coriander and garlic to supplement the food.

Steamed mutton is golden in color and delicious. When steaming, cut the slaughtered mutton into small pieces, and then add ginger powder, pepper noodles and a little spices, chopped green onion and other seasonings. Before steaming, mutton should be soaked in clear water for one hour before entering the cage; After steaming, add chopped green onion and monosodium glutamate and mix well to serve.

2. Longdong Black Goat

Origin: Huachi

Features: medium build, strong and compact, good at climbing mountains. Ram is more than 60 centimeters high, 60 centimeters long, 62 centimeters in chest circumference, 8 centimeters in tube circumference and 50 kilograms in weight. The ewe is 55 cm high, 58.2 cm long and 6.39 cm in bust.

Longdong black goat has the excellent characteristics of strong gregarious, small and sensitive, good at climbing, fond of shrub branches and leaves, rough feeding tolerance and strong disease resistance.

Its meat is tender, low in fat, high in protein and cholesterol, and light in smell, which is the main source of meat for local residents.

(Other eight specialties of Qingyang: Qingyang apple, buckwheat in Huanxian county, Qingyang sachet, Qingyang daylily, Qingyang donkey, Zhengning onion, Huanxian shadow play, and premature cow)

I'm happy to answer for you:

As a Qingyang person, a steaming bowl of mutton buns is indispensable for breakfast. Let me introduce why Qingyang mutton is so famous.

Qingyang Old District, a part of Longdong, uses sheep and goats for cooking. Choose different regions, different ways of eating and different sheep breeds. The most famous mutton in Qingyang is from Huanxian County, and its main eating methods are stir-frying and braising. What people like to see on the dining table is clear soup mutton with goat meat as the main material.

Breakfast begins at five or six o'clock every morning. In all the streets and alleys, besides fried dough sticks, porridge and soybean milk buns, the hardest thing is to have a bowl of mutton buns with clear soup, which is delicious, satisfying and comfortable. From Xifeng, where the municipal government is located, to the counties and towns, from morning to afternoon, a bowl of clear soup mutton, two pieces of pot helmets and three or five garlic cloves is morning, middle and evening.

Flat-headed people, dignitaries, is better. There are many mutton restaurants in the street, mostly Xiazhuang mutton restaurant named after Xiazhuang mutton. According to incomplete statistics, there are no fewer than 100 mutton restaurants in seven counties and one district of Qingyang City. Xia zhuang is an established village in Pengyuan Township, Xifeng District. There are no sheep in this area. Famous for mutton, it is the largest mutton sheep distribution center in Qingyang.

Clear soup mutton with the best meat quality and taste belongs to Heishan mutton produced in Beishan District of Qingcheng County, and is the purest raw material for clear soup mutton and stewed mutton. The southern tableland area of Qingyang City is dominated by mutton, and there are few mutton in Montenegro. As the saying goes, ten miles of local conditions and customs are different, and Qingyang broth mutton is eaten in a variety of ways. The most widely seen mutton soup represented by Xifeng Xiazhuang mutton-coriander-red oil pepper-can reach your hands in less than 3 minutes, which is faster than the world-famous McDonald's fast food.

In addition, I believe many people have eaten zhenyuan county's unique dead-face cookies! The best business is Jiashi mutton restaurant in the county. The author once ate mutton broth in Ning County. It was late autumn and early winter, and it was very cold. The mutton chef's method is very unique. There are two sheep heads in the boiled mutton soup pot. With the hot soup rising and falling, the meat is fragrant. Before eating, the host gave a big bowl and a pot helmet, broke the pot helmet into the bowl and brought the meat back. The mutton soup in the pot is poured three or four times with a spoon, and then you can enjoy it with Tonga coriander and Chili oil! Seemingly similar to Xifeng's clear soup mutton practice, there is actually a qualitative difference. The purer the mutton soup, the more fragrant the meat. Repeated watering can get rid of the cold on bowls, slices of meat and pot helmets. In order to let diners eat a steaming bowl of mutton buns, it has risen to the realm of gourmets.

Later, I asked the master to know that this practice is called "Miao" and it is an ancient cooking method. The older generation did it. Now many mutton restaurants have omitted this process for efficiency.

In a word, the clear soup and mutton bread in soup in Qingyang, Longdong, as a regional famous food of ethnic minorities, is one of the well-deserved local cuisines, although it is not famous in the whole country. As a Qingyang native, I have eaten the world-famous Xi 'an mutton buns and the famous Shanxian mutton soup, but what I always remember is the bowl of clear soup and meat-flavored mutton buns in Qingyang's hometown.

Answer finished, hope to adopt, thank you!

The above is my personal opinion, welcome to discuss.

I'm from Qingyang, and I'll answer.

I don't want to drag my feet to answer this question. Cut to the chase, just like the northwest people cooking mutton to make steamed buns. Delicious is delicious, good is good, there is not so much truth!

First of all, Qingyang mutton sheep is good in any county and township as a whole. After all, this is a place where young and old love mutton. I don't know why.

Secondly, in Qingyang area, there are several almost recognized locals. Huanxian mutton and goat are very famous. Locals generally eat mountains instead of cotton, that is, goat meat is more delicious than mutton.

I am from Gansu, and the mutton in Gansu is world-famous, just as Dangshen and Huangqi prefer Gansu. As a senior foodie who loves mutton, I must know some of them. Today I will reveal this eternal secret. We like lamb meat best, and lamb meat of 3 to 6 years old is the best, especially lamb meat of about 3 years old, which is as soft, smooth and sweet as perch. A bite of garlic and a bite of meat only envy mandarin ducks, not immortals. When this delicious lamb is fed to 2 years old, it must undergo a small operation to remove a small part of it. Some eunuchs around the ancient emperor also performed this kind of minor operation. This is the most delicious secret of Gansu mutton. But even if many people know it, they are silent, tacit and secretive. Why should I decrypt this secret? This is a problem, and I must think it over carefully.

Qingyang mutton in Gansu is delicious. My family is from Qingyang, Gansu. Eating mutton in clear soup, which is used to Qingyang snacks, is also called mutton paomo. It's the first time I ate it in Xi 'an, almost petrified, but it's not bad in Xi 'an, but everyone has an unforgettable taste in his bones. [Smiles]

Master Hui, the chef of Heshui's double golden mutton, tastes absolutely first-class!