1. Cucumber strips

Cucumber strips are the inner thigh part of the lamb's hind legs, a piece of meat with two colors. Connected to the crotch meat, it looks like two connected cucumbers. The meat is light red in color, tender in texture, moderately fat and lean, and has a tender and smooth taste. It is the favorite of many old Beijingers.

2. Lamb Tenderloin

The small strips of meat on both sides of the sheep spine, close to the back of the spine, with slender fibers. The meat in this part is thin and easy to cook for a long time. . Purely lean and tender in taste.

3. The upper brain of sheep

The upper brain of sheep is called "upper brain" because it is close to the sheep's head. The fat in this part of the meat is evenly mixed and distributed like marble spots, and the texture is relatively tender.

4. Mutton tendon

It is the same as pig tendon, and mutton tendon is the ligament of sheep's hoof. Lamb tendon loin, 50% fat, crispy and fragrant. The loin meat with the ribs removed, as the saying goes, "the most fragrant meat sticks to the bone", so the meat in this part is the most fragrant. The white part is composed of tendons, fascia, fat and meat, and has a beautiful texture and taste. What is particularly worth mentioning is that they are the only two pieces of crispy meat in the mutton and have a very special texture.

5. Sheep crotch

Sheep crotch is the meat at the tip of the buttocks, with a soft texture. Because it is close to the tail of the sheep, it is the freshest and easiest to get mutton. 20% fat, tastes plump and tender.

6. Sheep Sancha

Sheep Sancha is actually the upper part of the hind leg. The whole piece of meat forms a "Y" shape, so it is called Sancha. Some more subdivided stores will have "big three forks" and "small three forks". The small three forks are the front legs of the sheep, and the big three forks are the rear legs of the sheep, which are fatter than the small three forks.

7. One-end Shen

One-end Shen refers to a piece of meat on the outside of the sheep's thigh. Many people will confuse it with the "big three fork". Compared with the big three fork, one end of shen fork accounts for a larger proportion of lean meat. Taller and more tender meat. The upper part of the hind leg is 50% fat and tastes plump and tender.

8. Sheep tendon

Tondon is the muscle on the thigh, wrapped in meat membrane, with built-in tendons, moderate hardness and regular texture. There is very little mutton tendon meat that can be used for shabu-shabu, no more than three taels per sheep. The meat in this part is the most crispy, tender and chewy. Purely lean, with a crisp and tender texture.