Hand-caught mutton has a long history. It is a favorite traditional food of the Mongolian, Tibetan, Hui, Uighur and other ethnic groups living in northwest my country. It is indispensable in daily life. This has a lot to do with their harsh living environment and unique living habits. They go out to nomadic animals and never return for several months, but mutton has the effect of giving them a full meal and not being hungry all day long.

First of all, the most delicious thing about Lanzhou hand-caught mutton is the ribs. It has tendons and meat, not fat and not greasy, chewing the meat and sucking the oil, it is delicious.

Secondly, the most delicious thing is the sheep neck. The meat of the lamb neck is dense and dense. It is basically lean meat, but it is not woody and has bone marrow. The taste is still delicious!

Lanzhou hand-caught mutton is said to have a history of nearly a thousand years. It was originally named after being eaten with hands. There are three ways to eat it, namely eating it hot (slicing it and then steaming it in a cage and dipping it hot in Sanhe oil), eating it cold (slicing it and then dipping it in refined salt), and eating it fried (fry it hot in a pan and eat it while frying). The characteristic is that the meat is delicious, not greasy or tangy, and has both color and aroma.

Hand-caught mutton has a long history. It is a favorite traditional food of the Mongolian, Tibetan, Hui, Uighur and other ethnic groups living in northwest my country. It is indispensable in daily life. This has a lot to do with their harsh living environment and unique living habits. If you go out to herd, you will not return for several months, but mutton has the effect of filling you up and not being hungry all day long.

Every part of Lanzhou’s hand-caught mutton is delicious, the meat is tender and has no mutton smell. As long as you choose the right restaurant, the meat will not only be delicious but also aged, there will definitely be nothing you can't chew. When it comes to the most delicious part, I think the rib part is the most delicious. There is a saying in Lanzhou as evidence. The four most delicious flavors in the world are "sheep's breast dripping on beef's hindquarters, and my sister-in-law dripping on her mouth when she falls asleep in the middle of the night." The breasts and forks are the ribs, where fat and thin alternate. The more you chew, the more fragrant and fragrant it becomes, even if one person eats even a pound of it.

It is best to eat mutton with tofu. It can not only supplement a variety of trace elements, but the gypsum in it can also clear away heat, purge fire, relieve restlessness, and quench thirst. When mutton and radish are made into a dish, radish can give full play to the cool nature of radish, which can eliminate stagnation and reduce phlegm and heat.