"Two catties of mutton and eight taels of wine make a good life every day", which is probably my imagination of the most simple and happy life.

The famous mutton producing areas in China are concentrated in Xinjiang, Ningxia and Inner Mongolia. All the year round, you can basically eat and kill now, and the meat is delicious.

After eating for several rounds, we compared the mutton practices in these places and found that each has its own characteristics:

The best way to roast mutton in Xinjiang is to be fat but not greasy. Although it is a big string, I can usually eat 1 strings with two cups of Gowasu, and then I can have another plate of pilaf after eating.

The best way for mutton in Ningxia and Inner Mongolia is stew. Relying on the original fragrance of mutton, clear soup and white water, without adding too much seasoning, open the tumbling cauldron, and the fragrance is intoxicating.

At this moment, sitting cross-legged in the tent, holding a knife, cutting meat and swigging white wine. A small knife scraped off every corner of the bone, served with a bowl of tea, and talked until dusk.

to get to the point, it is not easy to eat authentic mutton in a city far from the northwest.

A more reliable way is to go to a bigger Muslim restaurant.

One kind is a commercial chain, for example, Lord Bayi in Beijing and Ye Lixiali in Shanghai. The procurement of raw materials is basically very strict, and the practice is relatively pure.

the other is a semi-commercial Beijing office. For example, in the Kashgar Beijing Office near Nanheng West Street, most of the ingredients are shipped from Xinjiang, including beer and liquor. The master and waiter are both from Xinjiang, and it feels like a Xinjiang restaurant is directly translated from northwest to north.

In addition, if you want to make your own mutton, you can go to a mosque or a market in a Muslim settlement to buy mutton.

The mutton here is usually shipped from Ningxia and Inner Mongolia, and some are slaughtered locally. Although it is not as good as the country of origin, it is a second best.

I don't usually eat mutton in other places except these ways.

I must tell you seriously that fake mutton kebabs will appear in many food stalls. There is very little pork. Common is dead cats and dogs, production methods, cooked, soaked in sheep urine for half a day, and then sheep oil, after coming out, it is no different from mutton, and few people can eat it. Even if cats and dogs die of poisoning, as long as the internal organs are removed, there will be no adverse reactions to the human body after cooking. Besides, people who go to eat are in groups of three or five, and it is normal to throw up for a change. No one will doubt that there is something wrong with the meat. Zhuozhou love rat Commentator

I have been in Shanghai for nearly 2 years. Unfortunately, I have hardly eaten real mutton kebabs, which are usually pork, and almost all of them are synthetic. The outer layer is just painted with sheep oil. I am from Xinjiang, and I know the truth immediately after eating it. Only once I ate real mutton kebabs in a Xinjiang restaurant in Yangpu District, the mutton was airlifted from Xinjiang, and the taste was really authentic. In addition, I spent three years in Chizhou, Anhui Province, where the kebabs are real or fake. Even the Uighurs sell synthetic kebabs, only the seasoning is delicious, and the outside is obviously brushed with sheep oil. Needless to say, in Xinjiang, the food is all authentic, because it is all the meat that you cut on the whole sheep in front of you. We locals here basically don't put anything in the kebabs except salt and cumin, because the mutton itself is very fragrant, and the smell of it is direct. Some people only like to eat fat kebabs, which are really super delicious. My friends, there is nothing wrong with wanting to eat authentic kebabs in Xinjiang, so that you can't forget to eat them.

Go to a food stall in Shali Scenic Area in the summer night, and stop and look at the raw kebabs in the white foam box. They look fresh and roasted, but they don't taste like mutton when they are served, which is confusing. Later, after listening to a friend's explanation, I suddenly realized that the upper floors of the incubator were mutton, and the lower floors were pork skewers. When roasting, I killed sheep oil, sprinkled cumin powder, and put mutton to sell pork! I haven't been to that partner since.

I come from Jinan, and I like to eat skewers and drink draft beer in summer. In the first few years, I liked to go to Yijiu and Huimin Community to eat, and there were few fakes. Because they are all live sheep killed now. According to kebabs, roasted mutton doesn't make money at all, and they don't point to kebabs to make money. Who do you think went to the barbecue stall and only ordered kebabs? Not all of them were ribs, bone marrow, red and white kidneys, peanuts, edamame, roasted tofu, roasted leeks, roasted seafood and roasted chicken wings. In the overall consumption, kebabs were the least. In fact, personally, it is unlikely that barbecue mutton will be faked, and it is not as good as instant-boiled mutton. I have never eaten serious mutton when I eat instant-boiled mutton in some self-help.

I'm from Inner Mongolia. I just want to know how many of you know that even sheep can be divided into fattening sheep and herding sheep. Fattening sheep eat feed and additives in sheep captivity. Stocked sheep eat while walking on the grassland and grow up in the sheepfold at night. Do you need to elaborate on the meat quality? Haha

I roast mutton myself.

I'll tell you how to tell the difference. We Xinjiang people don't string Uighur mutton skewers by ourselves, so the meat is not very uniform. The thickness of the finished mutton skewers is the same. I can see it very regularly. It's hard to say what kind of meat it is. I sell red willow barbecue in Hefei University Town. Welcome to Xinjiang roast mutton on the road ...

See where I am staying in Zhangjiakou, Hebei Province at present. It's pure mutton. If the menu of selling pork is marked, people here often eat mutton, so it's hard to cheat. Besides, beef and mutton here are cheaper. When a sheep is bought, it's only about 5 to 6 pounds of beef. < P > Roasted mutton kebabs are a special food originating from nomadic settlements. Roasted diced mutton on the label, sprinkled with some salt, cumin and Chili powder, are the best food for drinking.

Nowadays, there are fewer and fewer sheep, and a catty of mutton has reached more than 4 pieces. And a catty of mutton can basically only wear 2 strings, and the strings are already very small. In other words, a string of mutton kebabs for two dollars can't even sell back the cost.

it is impossible for a kebab seller to make money at a loss. Some conscience merchants insist on using mutton kebabs, and the price of each skewer is raised to five yuan, which makes the guests feel too expensive. Many businesses began to look for fake substitutes.

and the best way to pass off mutton is duck breast. In recent years, duck necks have been popular for a long time, and the duck head, neck and claws have been bought by Jiujiu Duck. The remaining duck breast meat can't be sold at a price, and it can only be sold for five or six yuan a catty. Absolutely good quality and low price.

the key point is that the color of duck meat is very similar to that of mutton.

However, duck breast has a fishy smell, so it needs to be soaked in water. After soaking, add sheep oil and mix well. It is full of mutton, and it is easy to pass off mutton.

Duck meat is more tender than mutton, so many kebabs are roasted very burnt by chefs, or a lot of flavoring agents are added to cover the fishy smell of duck meat.

it can be said that it is a last resort to sell duck meat by hanging sheep's head. But the abuse of additives should not be. Seriously damage the health of consumers.

thank you for your attention! I am a food writer on Saturday and Saturday. I have been engaged in catering for more than 2 years, paying attention to June and June, and living a long and healthy life!

What kind of meat are most mutton kebabs made of?

I run a kebab shop, adhering to the concept of being a conscientious businessman, being honest, being healthy and environmentally friendly. My kebabs are all made of hind leg meat from Inner Mongolia lamb, with a unit price of 1 kg in 44 yuan. This lamb is about 1 kg, and its meat is tender, which is especially suitable for kebabs.

what kind of meat is used in food stalls? We don't know, but do you dare to eat one string and get one free?

even so, the food stalls are still hot, and my shop is no longer in business. Sometimes I think, is it that merchants have no conscience? It doesn't seem that it is. Even if you don't know what kind of meat to eat, customers will still flock to it and it will be packed. And the real good mutton we use, there are very few customers in the store, and we can't survive at all. This is just meat, and you dare not think about it in terms of materials. Sometimes you see adults taking children to eat barbecue at food stalls, and you are really worried about children!

I am very puzzled.