Sol Zhang lamb and Muslim noodles

Sol Zhang lamb is mainly produced in Guanshan forest area, with tender and pure meat and bright color, especially small-tailed Han sheep. Hand-grabbed mutton, stewed mutton and mutton in soup with mutton as the main raw material are delicious in Longshang. The practice of Muslim noodles is roughly the same as that of other noodles. The difference is that after rolling the dough, it is not cut immediately, but it should be dried and cut into diamonds. Noodles should be rolled thin and evenly, cut thin and evenly, and the cut diamond-shaped pieces are about

1 cm long, shaped like a tongue, and coded in a plate. Some people don't call it broken noodles, but vividly call it "sparrow's tongue".

Muslim minced noodles with minced meat are very particular. First, put the stir-fried diced mutton into rice water, cook it slowly with slow fire until it is fragrant, then add kelp, mustard tuber, egg cake and shrimp skin cut into diced, diced and thin strips, and stew it into fragrant minced meat. When eating, pour the minced noodles with SAO Zi, put a pinch of fragrant lai, and add vinegar, salt, oil, spicy seeds, monosodium glutamate, etc., which will make the aroma penetrate the nose and greatly increase the appetite. When eating Muslim noodles, because the noodles are very finely cut, and the side dishes are better with their shape, chopsticks are often used instead of spoons.

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