People in the northwest region prefer to eat mutton, which is related to the location of their region. The northwest region is originally rich in mutton, and sheep production is also developing well.

The reason why the mutton in a place is delicious is closely related to the quality of the mutton itself. The quality of the mutton is closely related to the local goat diet, water and soil. The best mutton breed in Ningxia is Yanchitan mutton, which is popular for its tender meat, even fat distribution and no peculiar smell. Wang Han, the host of "Tian Tian Shang Shang", was full of praise.

There are also photos of it in "A Bite of China", a collection of thousands of favorites. According to local people, Yanchitan sheep eat Chinese herbal medicine and drink mineral water. There are Chinese herbal medicines such as licorice, bitter beans, and mugwort on the local grasslands, and the sheep's drinking water is rich in inorganic salts, which form the unique flavor of Yanchitan mutton.

Mutton can be divided into goat and sheep. The goat's mutton is tight, while the sheep's meat is tender and fat. If you want your lamb to taste delicious, the source of the meat is very important. Mutton is generally considered to be the most delicious in Inner Mongolia and Ningxia. In fact, as long as it is cooked properly, people really can't tell much difference.

In Inner Mongolia, Ningxia and some Hui areas, mutton is mainly stewed because it can highlight the original flavor of the mutton. Before cooking, mutton should be soaked in water for about 2 hours. This will allow some harmful substances in the mutton to be discharged from the body. When cooking mutton, seasonings such as cinnamon, bay leaves, grass fruits, and cumin can be added according to taste. If you don’t like the taste of mutton, you can add some pepper to deodorize it. After boiling, you can also add radish, wolfberry, potatoes and other vegetables and cook until cooked.