In the image is the desert, the Gobi, the poplar, the oasis

And in the eyes of the ancient literati

"Grapes, fine wine and the luminous cup, want to drink the pipa right now to urge"

"

When it comes to the food of Dunhuang, donkey meat, yellow noodles, pulled pork, hu sheep casserole, etc.

Let a person's mouth lingers on the flavor, aftertaste

Dunhuang for thousands of years as an important important town of the ancient Silk Road, the people who live here and the ethnic minorities of the western region is called the "hu people". "Hu people", Chinese culture and Hu culture collision, fusion, naturally for the local food culture is affected, but also the formation of a unique, regional characteristics of the cuisine, Hu sheep casserole on the dietary habits of the Hu people, sheep is lamb, and casserole is Dunhuang unique pasta, Hu sheep casserole is therefore named.

In recent years, in the streets of Dunhuang, Dunhuang night market, all kinds of hotels, and even barbecue restaurants, can see the figure of Hu sheep casserole, has become a typical representative of Dunhuang food culture, has also become a folk flavor snacks.

The casserole is a hospitality food in Dunhuang, if you go to your girlfriend's house, the old man on a plate of casserole, that your things even into it.

In Dunhuang, there are chicken casserole, pork ribs casserole, and mutton casserole is the top choice, the practice is basically the same, but the choice of ingredients make a difference.

Mutton selection of fresh lamb chops, cooking similar to braised lamb chops, lamb chops cut into sections to add wine, soy sauce, salt, ginger marinated in the refrigerator for more than 12 hours.

The choice of spices should not be too much, usually green onions, ginger and garlic, onions, peppercorns, dashi, dried chili peppers, etc., a simple, small amount of spices, otherwise it will cover the freshness of the lamb itself.

The pot of oil into the green onions, ginger and garlic, onions, dried chili peppers, spices burst incense, add marinated lamb chops continue to stir-fry, add soy sauce, old soy sauce, oyster sauce stir-fry until the mutton golden, add boiling water over the mutton, slow simmering on a small fire for 30 minutes.

Try to add a little more water, and simmer the cake in several times, and in addition, hold out a portion of the soup for reserve.

The cakes here are not what we normally think of as pancakes, but rather crepes, or more accurately, crusts.

In fact, it looks like the simple cake is the essence of this dish, strong flavor, thin, but not rotten, but also integrated into the fresh flavor of mutton, and thick soup, so that diners forget this is an ordinary cake.

The cake is very delicate, flour and salt in warm water and dough, brush with a layer of cooking oil, cover with plastic wrap and leave to rise for 30 minutes, divided into evenly sized dough, rolled into a pancake.

Put on the stewed lamb, simmer for 2-3 minutes, simmering cake process, in the cake on the stewed lamb soup, repeat in turn to do all the cakes.

Do all the cakes, cut into long strips or small slices, all into the stewed mutton pot, the soup sauce can be finished out of the pot, sprinkled with the right amount of green onions can be eaten.

The finished product on the table, the lamb is soft and sticky, into the taste of thick, really experience the taste of a desert mutton chops, and the texture of the cake is better than the lamb, strong and chewy cake, but also absorbed the flavor of the spices, and the freshness of the mutton, almost no mutton stench, fragrant flavor, this is the Dunhuang taste of the best interpretation of the heavy mutton and pasta.

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