Jingyuan is located in the impact basin in the upper reaches of the Yellow River and belongs to the semi-arid desert grassland transition zone. The natural environment is unique, with deep mountains and deep valleys, rich aquatic plants and cool climate. There are dozens of medicinal materials such as Bupleurum, Ephedra, Motherwort, Dandelion, Scutellaria baicalensis, Platycodon grandiflorum, Saposhnikovia divaricata, mint, licorice and so on. The spring water in the mountains is rich in minerals. Lambs need herbs when they are hungry and mountain springs when they are thirsty, which makes their meat fresh and tender and tastes unique. Jingyuan Tan sheep has a unique breed, tender meat, well-proportioned flesh and blood, easy to cook and tender entrance. Jingyuan mutton, especially mutton and fur beach goat mutton, is a good product. From lambing to slaughter, its growth period is between 30 and 50 days. Its meat is tender and nutritious. It is an excellent tonic.
Mutton is a specialty of Gansu, and Jingyuan is one of the important producing areas. Its unique breed and growing environment of Tan sheep and the original cooking method of Jingyuan people have formed a unique local flavor food. The meat is crisp and tender, delicious and rich in various nutrients. Regular consumption can achieve the unique effect of nourishing the body and mind and strengthening the body, which makes people never tire of eating, so Jingyuan mutton food is famous all over the world.
The cooking method of Jingyuan mutton is unique, the materials are exquisite, novel and unique. Since the reform and opening up, people's living conditions have obviously improved, and the preference for mutton has prompted this traditional diet to glow with new vitality. On the basis of inheriting the traditional mutton cooking skills, Jingyuan people have made bold explorations and improvements, and explored a variety of practices such as frying, stewing, stewing, frying, grilling and grabbing. , showing a diversified development trend. To roast the whole sheep in Jingyuan, we must first select the mutton that is suitable for fat and thin, apply various seasonings after slaughter and leave it for a certain period of time. In the past, it was baked by traditional hand, but now it is baked evenly in a modern barbecue fireplace with slow fire, and it can be baked in five to six hours. Besides, stewed sheep's paw, steamed sheep's brain, plum blossom sheep's head, stewed mutton offal, tricolor sheep's blood and roast leg of lamb are all delicious meats.
The detection and analysis by Gansu Grassland Ecological Research Institute, Lanzhou University Testing Center, Gansu Agricultural University Food Engineering Department, Gansu Green Food Office and other units have proved that Jingyuan mutton protein is rich in nutrition, including seven amino acids such as threonine, valine, leucine, isoleucine, phenylalanine, lysine and histidine, and is rich in mineral elements beneficial to human body such as calcium, phosphorus, iron and zinc. As well as vitamins A, B, C, D, folic acid and other nutrients, it is a low-fat meat with low cholesterol content and reasonable nutrition ratio, and it is a high-quality meat food integrating nutrition, nourishing and health care.
Jingyuan mutton is favored by consumers because of its unique quality characteristics and local flavor. It is popular in Long Yuan and enjoys a high reputation in Kyushu. From June 5438 to February 28, 2002, with the approval of the State Administration for Industry and Commerce, the Tan Sheep Lamb produced in Jingyuan County was registered as the certification trademark of "Jingyuan Lamb" and passed the A-level green food certification of China Green Food Development Center. It is the first time in China to protect registered trademarks with mammals as geographical indications. From June 5438+1October 15 to June 16, 2005, during the 7th meeting of G20 finance ministers and central bank governors held in Beijing, Jingyuan mutton was put on the state banquet table as a special main course, which was praised by "global financial leaders". Nowadays, Jingyuan mutton has gone out of Jingyuan and Gansu, becoming a gorgeous flower of Chinese food culture.
territorial scope
Sheep in Haas Mountain, Xiangshan Mountain and Wuqu Mountain in Jingyuan, Gansu, with a total area of 5,809 square kilometers.
Specific mass
Jingyuan mutton is a unique local flavor food. It is characterized by unique Tan sheep breed, unique growth environment, unique processing method and unique medicated diet nourishing value. Jingyuan County belongs to the basin affected by the Yellow River, and the flow path of the Yellow River is 154 km, which creates a unique climate environment. Wu Shan, Haas Mountain and Yuntai Mountain are rich in aquatic plants and have a cool climate. There are dozens of medicinal materials such as Bupleurum, Ephedra, Motherwort, Dandelion, Scutellaria baicalensis Georgi, Platycodon grandiflorum, Mint and Glycyrrhiza uralensis Fisch. There is plenty of water and minerals in the mountains. Lambs eat herbs at night, which changes the cellular composition of mutton and creates Jingyuan mutton with tender and delicious meat. The State Administration for Industry and Commerce officially awarded Jingyuan.
Cultural allusions
Jingyuan has a long history of producing mutton. There are images of bighorn sheep and hornless sheep in Wujiachuan rock paintings in Neolithic age. According to "Wei Zhi, Jingyuan, Kangxi", "The tributes of ancient Huizhou in the Tang Dynasty were special products such as solution, felt, sheep and fur". From ancient times to the present, mutton has always been a delicious food admired by Jingyuan people.