A dish that must be eaten in winter in the north is sheep and scorpion hotpot.

However, after eating sheep and scorpions for so many years, the more I ate, the more confused I became. I saw that the archways on the street had changed from "sheep and scorpions" to "sheep and scorpions", but a few old shops still kept their traditional names.

, I always wonder, what should the name of this lamb spine dish be called?

Judging from the naming of "Sheep Scorpion", a widely circulated saying is: During the Kangxi period of the Qing Dynasty, King Naiman, the Mongolian prince, returned from hunting. He passed by the backyard and smelled the aroma of broth. It turned out that the servants had left the remaining sheep spine.

The bones are stewed in private to satisfy the craving.

After the prince tasted the broth, he was full of praise. Because the shape of the lamb keel resembled a scorpion, he named the dish "Sheep Scorpion" and included it in the palace recipe.

At first glance, the name "Sheep Jiezi" seems more reasonable than Scorpion.

The word "Jie" next to the word "sheep" seems to be more related to sheep. At the same time, "Jie" reminds people of "Capricorn", which is more tall and noble.

However, after looking through the dictionary for the explanation of the word "Jie", it really has nothing to do with sheep.

The meaning of "Jie": 1. Used to refer to related ethnic minorities.

2. Castration.

In other words, "Sheep Jiezi" means - castrated sheep.

Obviously, this explanation has nothing to do with the dish of lamb keel.

Therefore, the traditional name "sheep and scorpion" is correct.

The first wave of the trend of eating sheep and scorpions was probably brought about by Su Dongpo.

In his later years, Su Shi was demoted to a remote place in Huizhou. Huizhou markets were sparse and commodities were scarce. Only one sheep was killed in the entire town every day.

Su Shi was a guilty man at that time, and it was not easy to be in the limelight and compete with local wealthy people for meat.

So he could only secretly instruct the person who slaughtered the sheep to leave him the sheep spine, which most people looked down upon.

After taking it home, Su Shi cooked the lamb spine thoroughly first, then poured wine on the bones, added a little salt, and roasted them over fire until the bones and meat were slightly charred, then the feast could begin.

Su Shi spent all day picking the minced meat between the sheep's spines, claiming that it felt and tasted like eating seafood, shrimps and crabs.

Because Xu Xueshi eats flesh, it affects his friends around him.

There was a popular saying at the time: Those who are familiar with Su Shi's articles can eat mutton; those who do not understand Su Shi's articles can only drink vegetable soup.

It can be seen that Su Shi has a deep connection with mutton.

"Sheep and scorpion" went from the common people to the palace, and now it has become a favorite dish on ordinary people's winter tables. After a long time of testing, the common people still have the idea that "eating pigs is worse than eating cows, and eating cows is not as good as eating sheep." The cooking method of sheep and scorpions has been continuously improved to cater to the tastes of different people in the north and south.

Lamb and Scorpion in White Soup has a light taste and rich aroma, suitable for people who don't like spicy food.

When cooking, be careful to soak the sheep and scorpions for 2 hours to remove the blood.

During the blanching process, pouring tea water is also a great way to remove the fishy smell.

Lamb scorpion in red soup is salty, spicy and spicy. The key is to prepare the ingredients: star anise, cinnamon, ginger, scallions, fennel, bay leaves and bell pepper. Stir fry until fragrant. Add the lamb scorpion and simmer in warm water for an hour. The aroma is overflowing.

The debate about "sheep and scorpion" or "sheep and scorpion" has finally come to an end. This winter, I will eat sheep and scorpion for free.

Mutton is warm in nature and is the best nourishing food in winter; Sheep and scorpions are unique among them.

The most fragrant thing is the meat close to the bones: "The meat is tender but not greasy, the bones are marrow but not slippery, the soup is fragrant but not smelly." Just like boiled mutton, it is definitely the best thing to eat and drink in winter.

by Linlin’s Kitchen Chinese restaurants love to tell stories, and Sheep and Scorpions are not immune to this.

The structures of all kinds of stories are similar, and the plots vary depending on the person.

It's just a bitter experience for Kangxi and Qianlong. As the most photographed spokesperson, I traveled all over the south of the Yangtze River and explored the north of the Great Wall, and many pairs of shoes were worn out!

After all, the taste of food is king. In addition to the brand story that can be laughed off, the only thing that can really retain customers is excellent products.

"Sheep and Scorpion", WHERE?

Sheep scorpion - in terms of parts, it is the sheep vertebrae with tenderloin and spinal cord.

Viewed from the cross section, each section of the sheep keel looks like the character "Y" in Chinese characters; and under the character "Y", there is a small fork, which has the shape of a Jiezi's flaunting, hence the name Sheep and Scorpion.

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What's the origin?

Tracing back to the source, sheep and scorpions are not valuable things at all.