Jingyuan Lamb Jingyuan Lamb is a famous dish popular in Gansu, Qinghai and other places. The production process is supplemented by more than 10 kinds of Chinese medicinal materials as seasonings, and special yellow thick vermicelli is added. It has low water loss rate, strong water retention, and is cooked well.

It has high meat content and rich juice. It is processed through stir-fried, braised, braised, dry-fried, barbecued, stewed, steamed and other processes. It tastes wonderful and is rich in nutrients.

"Jingyuan Lamb" is famous in Longshang, famous throughout the country, and has a long-standing reputation.

Inner Mongolia's hand-in-hand mutton is to select fat and tender sheep, slaughter them on the spot, skin them in a pot, add seasonings, and steam them. This is because when you eat meat after cleaning your hands, you hold the meat in one hand and a knife in the other to cut it.

, dig, pick and slice, and eat the meat on the mutton bones cleanly, hence the name "hand-held mutton".

"Hand-hand mutton" is a famous traditional ethnic dish in Inner Mongolia.

It is cooked with mutton. The mutton is so big that it must be torn and eaten by hand, hence the name.

It has great national characteristics and a mellow aroma.

Xinjiang Fried and Roasted Mutton Xinjiang mostly produces sheep. When it comes to their own mutton, the people of Xinjiang and even the people of the northwest are always very proud. This pride is certainly not unreasonable. Compared with most sheep in the mainland that grow up eating fertilizer, Xinjiang sheep eat

It is a natural pasture, and the food you drink is mountain spring. The meat is naturally tender, delicious and fiber-rich.

When you eat Xinjiang mutton, your taste buds will be mercilessly captured by this simple and primitive aroma.

Old Beijing Shabu-shabu Lamb Old Beijing Shabu-shabu Lamb has the authentic flavor of Old Beijing hot pot and inherits the characteristics of Old Beijing Shabu-shabu mutton. It uses copper pot charcoal fire. The mutton is exquisite in texture and has no smell, and is extremely tender. Other ingredients are fresh.

Old Beijing hotpot mutton is simple to make. The clear soup base ensures the deliciousness of the mutton to the maximum extent. It tastes the most tender and tender taste of the mutton and has a great texture.