1. Braised mutton. The braised mutton pays attention to the heat. It is characterized by "the texture is chewy, the tendons are crispy, the texture is crispy and rotten, and you feel good in one bite."

As a delicacy in gourmet food, its nutritional value and fitness functions are self-evident.

As the saying goes, "medicinal supplements are not as good as dietary supplements." This is why braised mutton is so popular among everyone.

2. Stewed mutton. Stewed mutton is a special snack loved by all ethnic groups.

The stewed mutton is made from mutton, radish, etc. The meat is white and tender, and the soup is clear, retaining the unique flavor of the mutton to the maximum extent.

In winter, grab a few pieces and drink a bowl of soup to warm your whole body!

3. Shabu-shabu mutton In Beijing, everyone knows about "shabu-shabu mutton".

This delicacy is very popular because it is easy to eat and delicious.

And because old Beijing used copper pots to cook mutton, it was also known as "pot-eating" and "lamb-boiling".

When choosing mutton, you should choose the ones that are fine and tender, the meat slices are thin and even, the seasonings are diverse and delicious, the meat is mellow and not smelly, and can be eaten immediately after rinsing.

Pure aroma, fresh and delicious.

4. Mutton Steamed Buns Mutton Steamed Buns, also known as mutton steamed buns, also known as "Yang Geng" in ancient times, are a delicious Han Chinese-style delicacy in Guanzhong, originating from Gushi Town, Weinan City, Shaanxi Province.

It is cooked finely, with heavy ingredients and mellow flavor. The meat is rotten but not greasy, and the soup is thick. It is rich in nutrients, full of aroma, tempting the appetite, and has endless aftertaste after eating.

5. Hand-caught mutton. Hand-caught mutton is a medicinal diet made from mutton loin meat and coriander. It is a favorite traditional food of the Mongolian, Tibetan, Hui, Kazakh, Uyghur and other ethnic groups in northwest China. Hand-caught mutton has been passed down for nearly a thousand years.

Historically, it was originally named after being eaten by hand.

In September 2018, it was rated as one of Ningxia's top ten classic dishes in "Chinese Cuisine".

What other classic methods do you know?