Braised haggis, also known as haggis, haggis, is a traditional flavor soup snack common in the northwest region. Since ancient times, in the agricultural and pastoral and northern grassland areas, cattle and sheep flocks, good quality, whenever people slaughtered sheep, the remaining "sheep water", such as sheep's blood, intestines, heart, liver, belly, head, lungs, tail, hooves, etc., are cleaned up, to remove impurities, will be part of the viscera repeatedly cleaned. A set of intestines and stomach often Sin on more than ten times, especially on the sheep's lungs dealt with particularly fine, and then soaked in water overnight, and finally put into a variety of seasonings in the pot, respectively, cooked. Haggis contains a variety of nutrients, favored by the masses around the world, haggis in line with the theory of Chinese medicine nutrition in the "dirty to make up for the dirty", the main components of protein, fat, carbohydrates, calcium, phosphorus, iron, vitamins B, C, niacin, hepatic acid, and many other nutrients, beneficial to the essence of the strong yang, strengthen the spleen and stomach, nourish the liver and eyesight, replenishment of gas and blood! Effectiveness, in the cold climate of the northern and western regions, haggis can be wrapped in the abdomen to fill the muscle, but also for the people by the cold cold, has always been a kind of affordable mass flavor snacks. ==============================

Teppan Haggis

Teppan Haggis: Pickled Pepper Flavor, using non-polluting alpine haggis, with lettuce, celery, pickled peppers, etc., adding secret pickled peppers cooked in the iron plate, very local flavor characteristics. =================================

Haggis Cut

Soup is made from sheep bones, and minced haggis is cut into small slices and cooked in the soup, with condiments and eaten. The flavor is fresh, fragrant, high in calories and rich in nutrients, and it is a winter snack. ================================

Stewed haggis

Main ingredient: sheep belly, sheep intestines, etc. **** 2 pounds.

Ingredients: 1 catty of radish, bean paste, ginger in moderation.

Practice: sheep belly, sheep intestines cut into pieces, fried wine to remove the fishy flavor, plus ingredients with the simmering fire.

================================ Roasted Sheep Mix Flesh Sheep Belly

Ingredients: 1 sheep belly (about 1200 grams), 200 grams of sheep lungs, 1000 grams of sheep liver, 500

grams of green onions, 200 grams of rice, 250 grams of eggs, 500 grams of lettuce leaves, 750 grams of milk.

Seasoning: 150 grams of lard, salt, pepper, red wine in moderation

Cooking method: the sheep belly washed bare surface for the inside; sheep lungs, sheep liver washed and cut into small dices; scallions washed and chopped, lettuce leaves

washed; standby.

Heat the pan and put the lard, to be melted into the end of the onion fried until light yellow, put the sheep lungs fried, cooking red wine,

add salt, pepper, rice mix well seasoned into stuffing, loaded into the sheep belly with a line to the mouth of the sewing firmly, put into the roasting pan into the oven until

color, pour appropriate amount of broth and change to a medium fire roasted.

Salt, eggs, milk together into a custard sauce, pour 1 / 3 custard sauce in the roasted tripe, and then put

roasted in the oven to the first color, and then pour 1 / 3 custard sauce, and constantly turn the tripe, and then baked for a few moments to pour 1 / 3 custard sauce

, burned to yellow, with lettuce leaves can be served when the dish is up.

Characteristics: fragrant and fresh, unique flavor.

====================================== Fire Blasted Haggis

Haggis, green peppers, red sea peppers, shredded ginger, etc. Stir-fry together, and after the preparation work is done, the stir-frying time in the wok is only 1 minute before you can plate up and serve.

Chengcheng water basin mutton Meat rotten soup clear, fat but not greasy, unique flavor Mutton is rich in protein, fat, vitamins and calcium, iron, phosphorus and other nutrients, with a warm stomach and stomach, nourish the heart and lungs, benefit the spleen and qi, dredge the liver and tonifying the kidneys, strengthen the bones and fitness, prolonging life and other effects.　　Water basin mutton is evolved from "mutton soup" in the Shang and Zhou Dynasties, called "mutton soup" in the Qin and Han Dynasties, and "boiled mutton in the mountains" in the Tang and Ning Dynasties. In the book "Mountain Home", the skills of cooking lamb soup are described, stating that "lamb sliced, placed in a casserole, in addition to onions and peppers, there is a secret method of malleting real almonds, live water to cook, to the bone is also rotten." "Song Book" said, the North and South Dynasties, a man named Mao Xiuzhi was captured, because he has cooking skills, to the Song Emperor offered mutton soup, delicious flavor, from the captives into the Taikan order, so that later rose to Nanxun Gong. According to legend, at the end of the Ming Dynasty, Li Zicheng, the king of the barge, led a peasant uprising, ready to leave Xi'an to attack Beijing, the people of Guanzhong have used the water basin mutton to comfort the volunteers, the generals eat the spirit of refreshing, morale, and attacked Beijing, overthrowing the Ming Dynasty's corrupt rule.　　Water basin mutton is famous for a long time. It is made of boned fresh mutton, mutton bones, cinnamon, pepper, small fungus, grasshopper, refined salt and monosodium glutamate, and is eaten with roasted cakes or steamed buns, accompanied by sugar and garlic, chili sauce, and fresh garlic cloves, which makes Shui Pan Mutton famous. It is made of boned fresh mutton, mutton bone with cinnamon, pepper, small fungus incense, fruits of grass, refined salt, monosodium glutamate, eaten with baklava or steamed buns, accompanied by sugar and garlic, chili sauce, fresh garlic cloves, then the meat is rotten and soup is clear, fat but not greasy, a unique flavor.　Chengcheng Hotel water basin mutton, also known as mutton soup, big bowl of soup, mutton buns, originated in the 1950s and 1960s, is the first Chengcheng County City, Chengcheng County, the earliest cooking operation of the water basin of mutton, mainly high-quality mutton, mutton bones plus more than ten kinds of auxiliary ingredients cooked through multiple processes, eaten with fresh parsley, with heavy soup soup fresh material, meat rotten taste mellow, chopsticks touch the bone away from the aroma of the four overflowing and so on, with the town store dishes --- "mutton pierogi". "Mutton pier" "mutton pier" and crescent moon cake, garlic, popular, aftertaste, in the Weibei area of the masses for a long time in the reputation. Chef with Jiangtao, national second-class chef, since young that is into the Chengcheng Hotel to learn the water basin mutton and all kinds of dishes production techniques, with more than thirty years of water basin mutton cooking skills and experience, in his careful exploration and efforts, Chengcheng Hotel water basin mutton by decades of cooking improvement and development, has become a symbol of the Chengcheng water basin mutton, Chengcheng traditional flavors of the business card of the snacks, and become a unique Chengcheng diet industry Brand, become Chengcheng diet of a culture, the general public with "traditional flavor, mellow ancient features, Chengcheng one of the best, full of reputation in the north of Wei," said Chengcheng Hotel water basin mutton gave a high degree of praise. Three flip cake production of this cake needs three flip three rolls, so named above the white flour, cooked flour, sugar, rock sugar chips, cooked lard, green and red silk, rose sauce, walnut kernels, rapeseed oil as raw materials, by the production of skin surface, crispy surface, trap, biscuit billet, deep-fried several processes refined and become, with a clear hierarchy, beautiful appearance, texture fluffy, taste of Qinqin sweet, crispy and durable storage, storage for more than a month, at any time to take food, and the color and aroma of unchanged system It is famous for its characteristics. Chengcheng Chili Tofu Chengcheng Chili Tofu is an indispensable dish for the local people on New Year's Eve or during red and white celebrations. The ground before the day and night to entertain the deacon and the alley yard people do not set up a banquet, but a bowl of spicy tofu, affordable and convenient, all happy. Spicy tofu is not a delicacy, but because of the production method of the peculiar, in recent years has been to the county flow trend, and has been on the hall of elegance. Chili tofu production process is divided into three parts. First, the oil hot chili, oil to choose a good oil plus the right amount of oil, chili pepper to choose the quality of the red color. First of all, fry the raw oil, master the oil temperature, and then pour into the spicy noodles, stir well, then pour a small amount of vinegar and soy sauce can be. Hot chili is the key link in the production of spicy tofu, and the key key is to master the oil temperature. Oil temperature is too low, the chili is not cooked, spicy and not fragrant; oil temperature is too high, chili black, bitter and not spicy, black and not red, greatly affecting the effect. Second, the pulp tofu. The purpose is to remove the pulp flavor in the tofu. The use of tools to sand is preferred. Sand vessel filled with water, put in salt and seasoning packets, will cut the tofu into. The key is still to master the fire, frying until the soup boils, the tofu can float to the surface. Too short a time, the pulp flavor is difficult to get rid of, the mouth does not feel good, and the taste of the seasoning failed to penetrate, food and tasteless, too long the tofu is hard, lose the original color. Third, fried bashfulness. Will be onion, vermicelli, cabbage, red and white radish, fried tofu, pills, burned hangers and seaweed on the seasoning, stir-fried in oil, and then add a small amount of broth, that is, into the bashfulness. To eat, first scoop out the tofu with a slotted spoon from the casserole, add the bashimi with broth, which accounts for about one-fourth of the total amount, and then drizzle the oil with chili peppers. The color of the chili is bright, the taste of the bashfulness is strong, and the tofu is soft and fragrant in the mouth. In the past, the night before the day and night to every family in the alley yard to send a bowl of spicy tofu, so that everyone can enjoy the delicious.

Please take it