Inner Mongolia, Qinghai and Xinjiang are all located in the northwest border of the motherland, and local people like to eat mutton, which is also a major sheep-raising province in China. When it comes to which mutton is delicious, people in these provinces will blush and think that only their own mutton can be called the first.

In fact, where mutton tastes good is really inconclusive. It is said that everyone has different tastes and preferences. It is said that their mutton is good, more with territorial feelings.

Now let me analyze the difference between mutton in these places according to my experience of eating mutton for so many years and the opinions of my friends, and which place is the most fragrant and not smelly.

According to the territory of sheep, there are Xilin Gol League and Alashan sheep in Inner Mongolia, Qinghai Tan sheep and Xinjiang big-tailed sheep, and southern Xinjiang black-headed sheep. Because of different cooking methods and different breeding places, even mutton in the same province will have different tastes and experiences.

Give you a detailed introduction: Inner Mongolia mutton and sheep in Inner Mongolia, things are different. Because there is little grass in the west, sheep have to walk a long way to get full, so the mutton here is relatively tight, with less fat and full of meat. Sheep in the eastern region eat fat and bright because the grass is fat and beautiful. The mutton here is fresh and tender, with much muscle fat and fat.

The goat's milk in Inner Mongolia is rich in flavor and tender in meat. It's delicious when cooked simply, and it doesn't smell of mutton. Inner Mongolia people are used to eating hand-grabbed meat and instant-boiled mutton. Grasping the meat is to cut the mutton piece by piece with a knife and eat it. You can't finish every bite. After eating clean mutton, you have to chew the sheep bones clean to make an authentic foodie.

While instant-boiled mutton uses chopsticks to pick up fresh and tender pieces of meat. You can clearly see the bright oil beads on the meat slices, gently put them in boiling water, gently rinse them for a few seconds, and then take them out and dip them in authentic dipping sauce. The meat is tender and fragrant, and it melts in the mouth.

Air-dried mutton sausages in Inner Mongolia are also local characteristics. Sausage is made of mutton with good fat and thin, chopped with more than 20 kinds of seasonings, pickled, poured into mutton sausage and naturally dried.

There are various cooking methods, which can be directly cooked and cut into pieces and dipped in sauce, or fried with vegetables. The taste is salty, fragrant, crisp and spicy, and the mouth is full of fragrance.

There are many pastures of Qinghai mutton in Qinghai saline-alkali land. Pasture is rich in minerals and high in salt. Chinese herbal medicines such as Astragalus membranaceus, Lycium barbarum and Cynomorium songaricum often grow around the pasture. Sheep growing up in this environment grow slowly, but because of enough exercise, they absorb special elements from pasture and Chinese herbal medicine, and their meat quality is particularly delicious, with high protein content and thin fat layer. Because it will be a little salty, it is easy to taste when cooking.

Qinghai people's favorite cooking method is to grab mutton by hand, without adding salt and other seasonings, and directly put the mutton with bones into a large pot for cooking, which retains the flavor of the meat. After cooking, take out the mutton with a knife and dip it in the sauce.

There are many kinds of mutton in Xinjiang. The famous ones are Barkun sheep in Dongjiang, Bashibai sheep in Tacheng, desert sheep in southern Xinjiang, alkali beach sheep in northern Xinjiang and Altay big-tailed sheep. It can be said that every serving is more delicious when you eat it all the way.

In particular, Xinjiang's big-tailed sheep is a well-known and excellent sheep breed in China, which migrates 500 to 800 kilometers every year. Here, the water plants are abundant, the snow-capped mountains and springs are refreshing, and the plant species are rich. Sheep can eat cordyceps sinensis, angelica, ginseng, ephedra, fungus and so on. It is the longest nomadic sheep in the world and is called a thousand miles sheep.

What is the big-tailed sheep that grew up in a unique geographical environment? Drink mineral water, eat Chinese herbal medicine, and go to golden road? The meat is not only delicious, but also rich in vitamins and trace elements, which has a nourishing effect.

Xinjiang people like mutton when they eat mutton, and both kebabs and hand-grabbed meat are full of weight. Lamb kebabs will be sprinkled with cumin when the mutton changes color slightly. With the increase of temperature, the oozing oil will detonate the aroma of cumin, and the meat flavor will be completely integrated with the unique seasoning flavor. The meat will be firm and juicy, which can be described as fragrant and mouth watering.

Hand-grabbed meat is boiled in white water, without any seasoning, served with onions and dipped in salty salt. The umami flavor of mutton is completely released naturally, with sweet taste and endless aftertaste.

These are some differences of mutton in Inner Mongolia, Qinghai and Xinjiang. In short, the mutton flavor in different places is different. Where do you think the mutton is fragrant but not fragrant? I wonder which one you like.