Handle meat is the part on the scapula bone of sheep, which is the meat of sheep neck. First of all, the meat is attached to the bones, so it is convenient to grab when eating. Secondly, because the meat of these two parts belongs to live meat, it is often used, so the meat quality is very soft and tender, and the taste and taste of the mutton made by hand are very suitable.

Two-year-old sheep growing in grassland pasture are often used as "hand-held meat", and the traditional "Tao Xin method" is adopted for slaughter, because the sheep slaughtered in this way have the freshest meat due to the sudden contraction of their hearts and the expansion of their blood vessels.

At present, most of the "hand-cooked meat" are cooked and then processed twice. The large pieces are decomposed or small pieces, supplemented by salt noodles, rice vinegar, pepper, star anise, monosodium glutamate, Chili oil, shredded ginger, onion and other seasonings for special cooking before eating. It is fresh and tender but has a more unique taste.