Chapter 51 Lanzhou Hot and Sour Lamb Tendon

Eating tendons is a major feature of Chinese food culture.Most of them are beef and pig tendons, and the method and eating method are different in different places.In Lanzhou, there is a dish that is also tendon, which is sheep tendon, and it is also cooked with hot and sour taste in the south. Lanzhou is a land in the northwest, and there are many sheep and sheep herders. Mutton has become the main meat of the local people.There are many things on the sheep, and there are different ways to eat them. The hot and sour lamb tendon is their special way of eating.The diet of Northwesterners has a characteristic: less hot dishes and more cold dishes.Cold dishes are side dishes in Lanzhou, that is, ordinary dishes or auxiliary dishes. Although they can be served on the table, they are snacks and seasonings before meals and after tea.Many specialty restaurants have their own special cold dishes, at least one or two are praised by diners, so that they can attract repeat customers.

Eating lamb at the Ma Da Huzi Lamb Restaurant, in addition to hot dishes such as mutton, there are several famous special cold dishes.That day, accompanied by brother Wang Changwei, I ate some. I like the hot and sour lamb tendon, which was very impressive. In recent years, I have been traveling and eating out all the year round, and I have eaten no less than ten kinds of tendon, including pig tendon and beef tendon, but no sheep tendon.Lanzhou's hot and sour sheep tendons are different from other tendons, and have taste and visual characteristics. I like to eat dishes that are chewy and crunchy, with a nice crunch to them as I eat them.As a tendon, it has a chewy texture. If the heat is not enough, it cannot be chewed;

Every place has local tastes, that is, the eating and drinking preferences of local people, which will affect the taste and basic cooking methods of dishes.Northwesterners are also jealous, and Lanzhou people are no exception.Lanzhou cold dishes are made with more vinegar and marinated in vinegar to make the sour taste common in Northwest China and form the unique taste of Lanzhou cold dishes.Lanzhou does not produce chili, but loves to eat chili. The dishes have a spicy taste, but it is also slightly spicy.People in the Northwest use chili, mostly dry red chili powder (that is, chili powder), and very few fresh chili.To make chili noodles, boil the oil, mix with chili powder, add salt, pepper, ginger powder, garlic, etc. and serve.When it is used, it is sprinkled on or dyed vegetables, and it is also cooked in vegetables, and it is mostly used in soups for coloring.

The hot and sour tendon of lamb in Ma Da Huzi shop is similar to the hot and sour dishes in the south, but the spiciness is slightly lighter.It is rare to use chili sauce to make hot and sour dishes in Northwest cuisine.Perhaps, the raw material of the hot and sour lamb tendon dish needs to use the southern hot and sour method.Sheep tendons need to be cleaned and cooked, sliced ​​into strips, and soaked to taste hot and sour.Chili sauce is originally sour, and then soaked in chili sauce, the sour taste is easy to become, and the spicy taste is also easy to become.As sheep tendon, it is the hoof tendon of sheep, and it must not be replaced by other tendons of sheep.There are certain standards for the length, thickness and flake of Lanzhou hot and sour lamb tendons, and it is difficult to make the tendons of other parts according to the standards.

The hot and sour sheep tendons are transparent, without soup, and are stained red with chili sauce.One centimeter thick, long strips, when eaten in the mouth, it tastes sour, slightly spicy, and then chewed, with a crisp chewing sound, it becomes fine and textured.Lanzhou hot and sour goat tendon is not only tough and tough, but also crunchy when chewed carefully.I like to chew it carefully, and I also like to listen to the crisp sound. If I take it as a casual snack, I can feel the pure beauty of the taste and the leisurely eating.