Jin Xue Fangcang mutton series food is made of high-quality goat mutton, which is refined by combining the traditional formula of Cangshu mutton with modern food technology. The product has the characteristics of tender meat, delicious taste, rich flavor and rich nutrition. After vacuum packaging and high temperature sterilization, the products are safe and hygienic, and easy to carry and eat. They are favored by consumers and rated as "Suzhou famous brand products."
Suzhou Jin Xue Fang Food Co., Ltd. is located in the east of Cangshu Town, Sufu Road. The company has successfully passed the food quality and safety certification audit. The company's special products are: Babao wild duck, fragrant wild duck, ribs in sauce, Suzhou sauce, spiced beef, poached crucian carp, drunken fish in Taihu Lake, champion hoof, braised duck in Suzhou, dog meat in sauce and other products. It is not only delicious, but also beautifully packaged, and it is very popular in supermarkets, shopping malls and tourist attractions in East China. Eat mutton in the library, and then come to our food store to choose the exquisite food you like, which will definitely make you return home full of food.
"Collection of mutton" began in the Ming and Qing Dynasties, and it has been prosperous for hundreds of years, and it is famous in Jiangsu, Zhejiang and Shanghai. Every autumn and winter, the mutton in various mutton shops (restaurants) all over the streets and lanes is fragrant, and the diners are in an endless stream. However, for a long time, mutton soup has been promoted by mutton shopkeepers scattered all over the country. Even in mutton shops in Cangshu town, the cooking methods of mutton are relatively simple, mainly based on traditional braising and self-cooking. In order to improve the quality of mutton with a collection of books, cultivate classic dishes, and promote the characteristics, branding and industrialization of mutton with a collection of books, Cangshu Town held a gourmet cooking contest of mutton with a collection of books.
The collection of mutton is famous for its unique cooking method and secret recipe passed down from generation to generation, so the mutton is tender and smooth, and the mutton soup is delicious, moist and hot, with a fragrant smell. The collection of mutton is made of sheep that are stocked and climbed, and the biggest processing feature is to remove the fishy smell that makes people hide their noses. When cooking, only salt is added, and a sheep body is cut into several large pieces, and then it is boiled with high fire. Then, the floating foam is skimmed to "come out", and then it is washed in clear water, and then the sediment at the bottom of the pot is removed (locally called "cutting feet"). Then, the mutton is put back into the pot and then put into the original soup, and it is cooked with high fire for more than 3 hours, during which the large, medium and small fires should be properly balanced, and the meat rotten soup is concentrated. Local people can make a "all-lamb banquet" consisting of 4,050 kinds of dishes with mutton, such as braising in soy sauce, crispy skin, stir-frying and barbecue.
Question 2: why is the collection of mutton called collection of books? Is it interesting? Collection of mutton is in mutton fragrance season again. As soon as Laoqingtai Mutton Store, which was founded in the 24th year of Guangxu, was certified as an "old Chinese brand", franchisees from Shanghai, Nanjing and Kunshan broke the threshold of Laoqingtai. However, Fu Xiaoming, the "sheep boss", has his own plans-"Old Qingtai" has been handed down to him for the fifth generation, and the earliest birthplace of this ancestral signboard is Shantang Street. It is Fu Xiaoming's biggest "heart disease" to return this golden signboard to his hometown as soon as possible.
As early as the Ming and Qing Dynasties, farmers who collected books went out to kill sheep, burn sheep and sell mutton. Generally, they mainly sold them on consignment or in stalls. It was not until the late Qing Dynasty that they started to open a shop in Suzhou, commonly known as "sheep farming". In the twenty-fourth year of Guangxu's collection town, the great-grandfather Fu family opened an old Qingtai mutton shop in Shantang Street. Speaking of the glory of their predecessors, Fu Xiaoming still clearly remembers his grandfather's words from the first generation. Lao Qingtai stayed in Shantang Street for decades. It was not until the outbreak of War of Resistance against Japanese Aggression that the great-grandfather of the Fu family had to close down and flee to his hometown at the foot of the dome mountain. Later, it has been intermittent, and my family occasionally cooked mutton and took the burden to take out. Collection of mutton is made from goats. When cooking, cut a sheep into 4-6 chunks, add water and simmer with high fire, then remove the floating foam, wash it in clear water (called "water"), then remove the sediment at the bottom of the pot (called "cutting feet"), then put the mutton in the original soup and put it back into the pot, add salt and water, cook it with high fire for more than 3 hours, and then take it out of the pot and remove the bones after the rotten soup is thick. At present, the villagers who collect books purchase goats from all over the country for slaughter and processing, and make mutton with books. Their business scope has expanded to Shanghai, Changshu, Zhangjiagang, Wuxi, Taicang and other places. 1998 Fu Xiaoming picked up this ancestral property again and opened the largest mutton shop in Cangshu Town at that time.
Question 3: What does "Suzhou Collection of Mutton" mean? From what allusions? Historical origin and development
Cangshu Town is located in the hilly area in the western suburbs of Suzhou, with mountains and rich vegetation, and a unique natural ecological environment suitable for raising sheep. Mutton was originally used as a tonic food or a farmhouse dish for family and friends after the autumn harvest in goat base. Because of its excellent taste, it won the favor of the city people, so it gradually changed to open a shop in the city to do business.
As early as the Ming and Qing Dynasties, farmers at the foot of the dome had a sideline in killing sheep, burning mutton and selling mutton. Generally speaking, they sold it on a consignment basis or on a stall basis. Only in the late Qing Dynasty did they start to set up shops and workshops in Suzhou (commonly known as "sheep farming"). In the twenty-second year of Guangxu, Zhou Xiaoquan, Zhoujiachang, a collection town, opened the first "Shengmeizhai" mutton shop in Suzhou vinegar workshop bridge, and after the announcement of reunification, they respectively set up shops and workshops in Duting Bridge and Suzhou vinegar workshop. During the period of the Republic of China, sheep farming in cities gradually increased, and many famous shops such as "Laoyuanxing" and "Xindehe" were opened in Daoqian Street, Duck Egg Bridge and Loumentang. After the victory of the Anti-Japanese War, the first mutton shop in the town, Shengli Mutton Shop, was also opened in Shanrenqiao. At the beginning of the founding of the People's Republic of China, it was still operated by individuals. After the commune, it was organized by a brigade, and more than 10 collective mutton shops were opened in Suzhou Shilu, Gaoqiao, Eunuch Lane, Dongzhong City and Gongxiang. At the turn of autumn and winter, mutton shops inside and outside the ancient city have opened one after another. Shops are generally set up along the street, without ostentation and extravagance. Pots and stoves stand in the storefront, and the aroma is scattered to the neighborhood, attracting many diners. "Don't want fresh mutton soup, don't want copper cymbals" has become the praise of everyone, and it has gained a good reputation and enjoys a high reputation so far.
After the reform and opening-up, the mutton collection business has been developing continuously. The number of operators has increased dramatically, and the regional scope has been continuously expanded, covering Suzhou (including six counties and one city), Wuxi, Changzhou, Shanghai, Jiaxing, Zhejiang and other large and medium-sized cities and township fairs. All the original 18 administrative villages in the town have people running this industry in other places, among which the villages in the southwest, such as Excited, Prosperous, Agriculture and Forestry, Sheguang, Hefeng, Jianfeng and Shengjian, are the most prosperous. The number of people going out to open mutton shops in the town was 1500 in the 1980s, and it increased to about 2000-3000 in the 1990s.
Question 4: Why do you want to eat mutton from the library? In fact, some people have misunderstood it. Mutton is delicious all year round, and I especially like mutton. As we locals know, the mutton soup is particularly fresh and delicious now, on the one hand, it is due to the season, on the other hand, all we eat now are local sheep.
Question 5: How to pronounce the Tibetan character of mutton cang the library?
Zhu Maichen, whose ancestral home is now Suzhou, was poor in his early years and made a living by selling wages. At first, the husband sang along with the woman. Zhu Maichen likes reading, but his wife's good life of reading and expectation is not helpful, and gradually takes the paid lifestyle as a shame. Zhu Maichen knew that his wife didn't support his study, so he had to hide his books in the mountains, which is today's cangshu Town (Cang,
Hiding). Cangshu Town is famous for making mutton food, but nowadays, there are snack bars for collecting mutton all over the lower reaches of the Yangtze River.
Question 6: How do you read books for mutton? Do you read zang or zang? The pronunciation of Wu dialect is indistinguishable from Zang, while the pronunciation of Mandarin should read Zang. The collection of books is named after the place where Zhu Maichen, a famous historical official, collected books. The collection of books and Uncle Zang are only similar in pronunciation to Wu dialect, but there is no fundamental connection. When it comes to book collection, I have to nominate Zhu Maichen, a minister. He is very talented and diligent in reading, but he has not achieved fame until he is in his forties. Every day, he goes to the dome mountain to collect firewood for a living. While collecting firewood, he also studies hard. Sometimes, his wife goes down the mountain with Cai He on her back. As he walks, he also recites poems loudly, which arouses the villagers' eyebrows. This "unique book" is so ingenious that his mind is broken by reading. Embarrassed, his wife advised him not to sing any more. Instead of listening, he sang harder and said to his wife, I will be successful soon, and then you will enjoy the splendor. The wife said corruptly: like you, it's good not to starve to death. Can you still be rich? Unable to stand the humiliation, his wife left him. At the age of 50, Zhu Maichen was chosen by Emperor Wu of the Han Dynasty and appointed as a Chinese medicine doctor under the introduction of fellow villagers. Later, he played an important role in putting down the turmoil in East Vietnam, and was appointed as the governor of Huiji (governing Jiangsu, Zhejiang and Fujian, equivalent to the current governor). Zhu Maichen returned home dressed in rags, and when he entered Wuxian, he saw his ex-wife. Zhu Maichen arranged for his ex-wife and his wife to live in the back garden of the house and provide them with room and board. After living for a month, my ex-wife somehow hanged herself. Because of the unexplained death of his ex-wife, there were many versions in later plays to interpret the story of Zhu Maichen and his ex-wife. There are two versions that are most widely spread: one is Peking Opera, which tells that Zhu Maichen's ex-wife dislikes poverty and loves wealth, and left him when Zhu Maichen was in trouble. When Zhu Maichen returned home dressed in rags, she stopped Zhu Maichen's horse and begged Zhu Maichen to "remarry". At this time, Zhu Maichen asked for a pot of water, threw it in front of the horse and said to his ex-wife: If you can take back the spilled water, I will. Zhu Maichen's ex-wife was so ashamed that she jumped into the river and killed herself. This is the origin of "splashing water before the horse, water under the bridge". Another version is that Zhu Maichen, after returning to his hometown, did not let go of his ex-wife and husband, arranged them in the government, gave them a job of sweeping the floor, and mentally tortured them. Within a month, his ex-wife hanged herself. This version called Zhu Maichen a baiwenhang. I feel that there are problems in both versions. According to historical records, Zhu Maichen lived with his ex-wife for 20 years. Although his ex-wife divorced him, she saw Zhu Maichen hungry in the graveyard when she went to the grave, and she was very lonely. She still gave her food to Zhu Maichen with her husband, and she couldn't bear to see Zhu Maichen suffer. She won't be a person who loves the rich, but seems to be a person with strong self-esteem. She is not afraid of being poor and can't stand being humiliated. Zhu Maichen is not a baiwenhang either. He has not forgotten his ex-wife, and arranged his ex-wife and his wife in the house, and he has no worries about food and clothing. The death of his ex-wife may be the choice she made because she felt remorse and was ashamed to face Zhu Maichen! In any case, Zhu Maichen's fame has long been forgotten by people, and his marriage life has always been the focus of people's concern and has been passed down from generation to generation.
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? Cangshu Town is located in the west of Suzhou, 5 kilometers away from Mudu ancient town, and the dome mountain is 2 kilometers southwest of Cangshu Town, with a mountain height of 34 1.7 meters. It is known as the first peak in Wuzhong, and it is Soochow National Forest Park, with Maopengwu, Zhugong Temple and Sunwuyuan on the hillside below, and Ning 'an Temple on the top. Visitors can also drive up the mountain for sightseeing.
Question 7: How to make mutton from Suzhou library. The simple process is to use quick fire first, skim off the foam on the surface after the soup boils, and then stew it with slow fire. (You will see that they all cook mutton in a dark wooden barrel. This is the key to the authentic taste of mutton. Put the bought fresh mutton in a big wooden barrel for 2 hours until the meat is crisp and rotten. The barrel is a cedar barrel, so let's forget it without a wooden barrel.) In addition, we should pay attention to the location of different mutton during cooking. Put sheep meat on the bottom, sheep belly on the top and delicious sheep liver on the top. After the fire is boiled, the sheep liver can be fished out and soaked in light salt water, so that the liver will not change color and taste. The cheats are summarized as follows: the mutton in the library is delicious, and there are cheats. First of all, two-year-old sheep is the best choice, and the meat is neither old nor tender; However, cooking in a century-old wooden barrel for an hour and a half pays attention to the heat, and the cooked meat is neither hard nor rotten. Finally, a bowl of steaming mutton soup is delicious, moist and hot, full of fragrance, and the mutton is tender and smooth, coupled with personal favorite condiments such as onion, garlic, salt, vinegar and hot sauce, which is really mixed and memorable. It's ancestral, and it's hard to get it. That's all. Do it. Maybe another famous dish was born from you!
Question 8: Why is the collection of mutton in Suzhou closed? The collection of mutton is famous for its unique cooking method and secret recipe passed down from generation to generation, so the mutton is tender and smooth, and the mutton soup is delicious, moist and hot, and its aroma is overflowing. The collection of mutton is made of goats that are stocked and climbed, and the biggest processing feature is to remove the fishy smell that makes people hide their noses. When cooking, only add salt and no auxiliary materials, cut a sheep into 4-6 chunks, boil it over high fire, then skim off the floating foam to "come out", wash it in clear water (called "coming out"), then remove the sediment at the bottom of the pot (locally called "cutting feet"), then put the mutton back into the pot and put it in the original soup, and cook it over high fire for more than 3 hours, during which time it is large, medium and small. Local people can make a "all-lamb banquet" consisting of 4,050 kinds of dishes with mutton, such as braising in soy sauce, crispy skin, stir-frying and barbecue.
Question 9: The origin of mutton in the collection of books "Compendium of Materia Medica" includes: "Mutton warms the middle, tonifies the deficiency, stimulates the appetite and strengthens the body, and benefits the kidney; Nourishing the liver and improving eyesight, strengthening the spleen and stomach, tonifying the lungs and helping qi, and relieving asthma. " Modern medical research has proved that eating mutton in winter can increase human digestive enzymes, protect stomach wall, help digestion, repair gastric mucosa, and have anti-aging and skin care effects. Eating mutton often has a good therapeutic effect on tuberculosis, tracheitis, asthma, postpartum deficiency of both qi and blood, soreness of waist and knees and other deficiency-cold diseases. As early as the Ming and Qing Dynasties, Cangshu Town, located in the western suburbs of Suzhou, had a long range of mountains and abundant vegetation, and had a unique natural environment suitable for raising sheep. There were local farmers engaged in the business of raising sheep, killing sheep, burning sheep and selling mutton, which were mainly sold on consignment or on sale. It was not until the late Qing Dynasty that they began to set up shops in Suzhou City, commonly known as "sheep farming". According to township records, in the 22nd year of Guangxu, Zhou Xiaoquan, who collected books in Zhoujiachang (now an exciting village), once opened the first "Shengmeizhai" mutton shop in Suzhou Vinegar Square Bridge. After Xuantong, two mutton shops, "Laoyixing" and "Laoxiexing", were opened in Duting Bridge and Linton Road. After the Republic of China, the number of mutton shops with books gradually increased, and there were many mutton shops in Daoqian Street and Yadai Bridge. "Collection of mutton" began in the Ming and Qing Dynasties, and it has been prosperous for hundreds of years, and it is famous in Jiangsu, Zhejiang and Shanghai. Every autumn and winter, the mutton in various mutton shops (restaurants) all over the streets and lanes is fragrant, and the diners are in an endless stream. However, for a long time, mutton soup has been promoted by mutton shopkeepers scattered all over the country. Even in mutton shops in Cangshu town, the cooking methods of mutton are relatively simple, mainly based on traditional braising and self-cooking. In order to improve the quality of mutton with a collection of books, cultivate classic dishes, and promote the characteristics, branding and industrialization of mutton with a collection of books, Cangshu Town held a gourmet cooking contest of mutton with a collection of books. The collection of mutton is famous for its unique cooking method and secret recipe passed down from generation to generation, so the mutton is tender and smooth, and the mutton soup is delicious, moist and hot, with a fragrant smell. The collection of mutton is made of goats that are stocked and climbed, and the biggest processing feature is to remove the fishy smell that makes people hide their noses. When cooking, only add salt and no auxiliary materials, cut a sheep into 4-6 chunks, boil it over high fire, then skim off the floating foam to "come out", wash it in clear water (called "coming out"), then remove the sediment at the bottom of the pot (locally called "cutting feet"), then put the mutton back into the pot and put it in the original soup, and cook it over high fire for more than 3 hours, during which time it is large, medium and small. Local people can make a "all-lamb banquet" consisting of 4,050 kinds of dishes with mutton, such as braising in soy sauce, crispy skin, stir-frying and barbecue.
Question 10: There is a famous "mutton with books" in Suzhou. What kind of books should the "Tibetan" read (cang shu)?
I am Guangfu, near there. It is rumored that Zhu Maicheng secretly hid books when he was a child. It is unknown whether it is true or not.