Zhou Hand-grabbed Mutton is a famous traditional snack. It is a unique national diet introduced to China by the "Sa 'erta" semu people in Central Asia and West Asia, and it is made in the northwest. In Lanzhou, hand-grabbed mutton is called "hand-grabbed" for short. In the past, because it was mostly sold at stalls along the street, the eaters wanted to grab it with their hands. This is the origin of the word "hand-grabbed". Now you don't have to eat it with your hands, but you still use the word "hand-grabbed". Hand-grabbed mutton can also be served as a big dish. Features: white and tender, fragrant and not greasy. Raw materials: 8- 12-month-old Mianjie sheep 1 sheep (commonly known as dense-toothed sheep, each with a net weight of16-18kg), pepper, ginger slices, refined salt and chili pepper vinegar. Method: After the sheep is slaughtered, cut the whole sheep into three pieces (two pieces in front of the waist and one piece behind the waist), soak it in blood and put it in a big boiling pot. After boiling, skim off the floating foam, then add pepper and ginger slices, and cook over low heat for more than 4 hours. Cook, remove and cool. The whole sheep can be eaten, or sliced or chopped. There are four main ways to eat: 1. Hot food (sliced, steamed and dipped in chili pepper vinegar) 2. Eat cold (dip in refined salt or salt and pepper directly after slicing) 3. Fry (fry in a pan and eat while frying) 4. Bake (roast on charcoal fire until slightly burnt and crisp)

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