First of all, observe the traditional laws of seasons. It is common for northerners to eat mutton all year round. Located in Gaogang area in the middle of Jiangsu, the region is south, and it mainly eats mutton in winter. Wanzhuang mutton restaurant emphasizes the opening after the first frost every year. The main reason is that the goats after the first frost have no grass to eat, so they have no coquettish taste. In spring, sheep eat grass, and mutton is ashamed and smelly, so it can't be eaten.
Second, YEATION mutton. Wanzhuang mutton shop is extremely strict in the selection of materials, which is really rather short than extravagant. Salted mutton is fresher than fresh mutton, so free-range goats in Dafeng Beach in northern Jiangsu are generally the best choice for Wanzhuang mutton shop. Local free-range fresh water goats are the second, but they should also be strictly selected. Mutton is absolutely unnecessary. As for lean sheep, sick sheep, old ewe and Sao Gong sheep, they were all turned away, so as not to ruin their reputation because of the problem of mutton raw materials and sell the signs.
Third, keep it fresh. Wanzhuang Mutton Shop has always insisted on slaughtering now and using now, changing the once popular practice of buying sheep shells (that is, slaughtering them in the country of origin and shipping them out). No matter how expensive the sheepskin is, it is not necessary to peel the sheepskin, because no matter how it is cooked, it is always difficult to make its characteristics and flavor.
Wanzhuang mutton shop is also very particular about slaughtering goats. First, live sheep bleed (blood is too precious to waste, so it can be of great use). Then, remove the hair and scrape the fluff off the swollen sheep with a razor. Then, divide and rinse. Finally, after the blood is removed, large chunks of mutton are stewed in a special retort.
Fourth, careful cooking. Cooking mutton is a key job, and it is difficult to master the cooking properly, which is necessary for the boss.
After the mutton is crisp and rotten, take it out of the soup, remove the bones, put it on a plate and cool it. The freshly cooked mutton pot, packed in a large green glazed pottery jar, is lined up with shelves and tables, which is very attractive. Look at the mutton in the basin. The skin is as delicate as jade and as transparent as crystal. The meat is hidden under the skin and cut into pieces. It is deep red in color and especially fragrant, which makes people drool, much like crystal dishes in Zhenjiang.
Dismantled sheep bones are repeatedly stir-fried with pure soybean oil, put into a retort and simmered until nutrients such as bone marrow in the bones are fully dissolved in the soup (this is called raw juice mutton soup), so the soup is fresh and tender as milk.
However, the mutton soup with rich aroma in the basin and the mutton soup with fresh milk in the retort are not the whole connotation of Wanzhuang mutton shop, but only semi-finished products to be used; In addition, there are sheep offal, such as heart, liver, waist (kidney), brain, ears, tongue, belly, sheep whip, sheep ball, sheep hoof, sheep blood and so on. These sundries, which were not used in cooking in the past, are now treasures in sheep mats, and their value is often above mutton. When used together with nourishing Chinese herbal medicines with the same origin of medicine and food, many delicious and nutritious dishes can be cooked.
Fifth, mix recipes reasonably to create a real whole sheep mat. With the development of the times, Wanzhuang mutton shop is also advancing with the times. Not only the taste and shape of mutton are better than in the past, but also the processing and cooking technology and the hard facilities of mutton shops are more advanced and mature.
At present, the menu of Wanzhuang Mutton Shop lists two kinds of products, namely "dish" and "staple food", among which there are dozens of dishes such as burning, frying, steaming, frying, boiling and marinating, covering almost all the cooking techniques of traditional dishes in China.
The most representative and comprehensive one in the store is the "whole lamb mat", which can be called the "Manchu-Han banquet" in mutton cooking. Dozens of delicious dishes made of haggis are dazzling and amazing. For example, a pot of fried lamb liver can only be served after five or six processes, so as to fry a unique flavor of crisp, tender, fresh, fragrant and sweet, and there is no fishy smell; Another example is lamb tripe, which is cold-cut, fried, braised, etc., with different flavors; Amazingly, "raw fried mutton" and "sheep whip with white sauce" are tender and unforgettable after eating. This magical product of nourishing yin and strengthening yang is called natural viagra.
The word "fresh" in Chinese characters is a combination of "fish" and "sheep", which shows that the ancients have long recognized that "fish" and "sheep" are the freshest and most beautiful in the world. Wanzhuang Mutton Shop combines these two delicious and wonderful things to make two famous dishes in the whole sheep sleeping mat: "Braised mutton with mandarin fish" (also called mandarin fish by locals) and "Braised sheep brain with crucian carp".
Among them, the practice of "burning mutton with mandarin fish" is quite distinctive. Take out about two kilograms of wild mandarin fish from the fish pond, slaughter and clean it, fry it repeatedly in six-ripe salad oil after processing until it is golden and crisp, put it in the original mutton soup and simmer it with Chinese fire, so that the fresh fish can be dissolved in the soup and soaked in the mutton, and the fresh sheep can be sucked into the crispy fish, and the two overlap, and add mushrooms. The beauty of its taste and shape is striking.
1994, the villages along the Yangtze River Diversion Project in Taizhou were demolished, and the authentic descendant of Wanzhuang Mutton Restaurant and Wancheng Governor Wan Zhaosheng moved his family to Yuewuzhuang Diversion Village in the western suburb of Diaopu Town, a government-designated area. The new site is only a few minutes' walk from the town, which belongs to the urban-rural fringe and is an ideal mutton restaurant for urban and rural residents. The newly-built mutton restaurant has three floors, with a practical business area of more than 200 square meters. It's spacious and bright, clean and tidy, well decorated, and more than a dozen buses can be parked in the open space in front of the store. The business environment is quite different from the original site. Because of its long-standing reputation, mutton has been renovated and retained its authentic cooking methods. The business of the new site is very hot, especially after the first frost. Every day, guests are full. The store can accommodate as many as 15 tables, and there are about 20 cooks, waiters and handymen. Hotel guests are mostly foreign customers of enterprises in Gaogang area, so they call or come to make reservations half a day in advance. In addition, there are customers from Yangzhou, Taizhou and Taixing, and customers from Tong Ning Expressway and Jiangping Road. These types of foreign customers account for more than 80% of the total customers. As a result, it is sometimes difficult for local people to eat authentic Wanzhuang mutton, and the boss has no choice but to "offend" many local customers. With the popularity of "Wanzhuang Mutton Shop", Wanzhuang Mutton Shop has become a new star in Taizhou catering culture, which is becoming more and more dazzling.
Today, Wanzhuang mutton restaurant has been officially operated by Wan Jianping, the third generation descendant. Its brand has been greatly strengthened because of its advanced business philosophy, young age, exquisite craftsmanship and making friends with heroes.
Now people in the surrounding towns and villages go to Diaopu to eat mutton, not just looking for one, but for the reputation of Wanzhuang mutton, and they will not stop until they taste the authentic Wanzhuang mutton.