Chapter 52 Lanzhou horse bearded lamb meat style

Mutton, I eat the least. Living in Hunan, I mainly eat pork and beef.Before going to the Northwest this time, I heard from my wife that there is a lot of mutton there, so I stepped on the train to Lanzhou before I was ready. In Lanzhou, there are no relatives, only a few literary friends on a website.Before leaving, I posted a post on the Internet, telling me the time and place of the northwest trip.Brother Wang Changwei immediately supported me.Brother Wang is from Lanzhou and works in the outskirts of the city. He knew that I was changing trains in Lanzhou, so he arranged two days of activities.And promised to accompany me to eat lamb meat at the Ma Dazi lamb shop.

Hunan only eats mutton a little more during the Spring Festival, and other times it is kebabs in the streets and alleys of Changsha.The kebabs in Changsha are not piece by piece, but slice by slice, threaded on bamboo sticks, like a piece of raw paper. When we arrived in Lanzhou, it was morning and it was cold.I walked around Lanzhou Pedestrian Street with Wang Changwei, ate Mazilu beef noodles, Duji sweets gray bean soup, hot winter fruit, etc., and strolled on the Yellow River embankment for a while.It was past twelve o'clock, and we took a taxi to eat lamb at the Ma Da Beard Lamb Restaurant on the outskirts of the city.Walking into the store, the decoration is simple and classical, without modern gorgeousness, but you can feel the history of horse bearded lamb.The box is gone, and there are still a few empty tables in the hall. We sat down in the center of the hall, and through the floor-to-ceiling glass, we could see the car park full of vehicles and the embankment of the Yellow River.

Ma Da Huzi Lamb Meat Shop is not only a century-old shop in Lanzhou, but also the birthplace of authentic lamb meat.It is well-known as a mutton restaurant, and its branches have opened in Beijing, Xi'an, Xining and other places, and it is also very famous there.Since its opening, Ma Da Huzi's lamb restaurant has been located in the suburbs of Lanzhou City. Although the business is very good, it has not been moved to the city center.I heard people say that people in downtown Lanzhou deliberately drove two hours to the outskirts of the city to buy freshly cooked lamb in order to eat lamb with a big beard.Many foreign businessmen who come to Lanzhou know that there is a horse and bearded lamb shop in Lanzhou, and they go there to eat lamb.

The mutton in Ma Da Huzi Lamb Restaurant is a hot dish, and the side dishes are cold dishes, which is its specialty. We went to the Ma Da Huzi lamb restaurant to eat mutton. Brother Wang Changwei specially ordered hand-caught lamb chops, braised mutton, and kebabs.I don't know much about Lanzhou food, and I don't know how to taste Lanzhou cold dishes, so I won't describe them here. The lamb kebabs were served first and I was amazed by the size of the meat.The pieces of meat are square, one inch square, two centimeters thick, very thick and heavy when worn on iron skewers.The kebabs are bright red in color, covered with a thick layer of chili noodles, moistened by the mutton juice, and shiny.The chilli noodles are very fine and evenly distributed.When the meat is eaten in the mouth, there is no burnt feeling, it is very tender and soft, and the juice in the meat can feel the flow.The oil juice of the mutton skewers slowly oozes out, forming a dripping oil.When eating mutton skewers in Ma Dabeard, you should eat them while they are hot, especially if it is winter.If you don't eat it right away, the oil juice of the lamb kebabs will freeze on the plate, and a layer of grease will form around it, which is bright red and very dazzling.

The most distinctive feature of Ma Da Beard Lamb Meat Shop is hand-caught lamb chops.Hand-caught lamb chops are a must in lamb meat. Lamb meat needs to be slaughtered for lambs under one year old. The meat is tender and delicious, and the lamb chops are tender and tender.Hand-caught lamb chops are halal, and have been salted. If you think the taste is not enough or if you eat pepper, you can add salt and pepper, and sprinkle it on the lamb chops to eat.Lanzhou people eat pepper and vinegar, and like to sprinkle salt and pepper on the lamb chops.I also tried a piece, and sprinkled a thin layer of salt and pepper on the lamb chops. The crystal particles of salt fell on the lamb chops and hadn’t melted for a long time. Grainy, with texture.Eating hand-caught lamb chops fully demonstrates the style of Northwesterners, which is rough and masculine.There are a few knife marks on the large lamb chops in the palm of your hand, pure white and beige, the sheepskin is wrinkled, and there is a thin layer of fat under the skin. It is a bit greasy when eaten, but it is fluffy and soft.The hand-caught lamb chops have a sweet taste, without a little bit of coquettishness.Wang Changwei grabbed a big mutton chop with his hand, stuffed half of it in his mouth, and left half exposed. The way he devoured it frightened me.Eat lamb chops with your hands, you can drink some white wine to relieve the greasy.

Braised mutton is a Northwest specialty mutton.The mutton was as big as an egg.When making it, it is braised first, and then dry stewed.Although the piece is scary, it is soft and easy to rot.Braised mutton is served with potato powder, and the yellow-white potato powder with large chopsticks occupies the space of the meat, which is very eye-catching.The mutton is also dotted with a few slices of red peppers in matching colors, and the soup has become a dark red paste, wrapped around the mutton, filled with the aroma of braised mutton. If you eat lamb with horses and beards, you can have a bowl of eight-treasure tea. The tea contains rock sugar, longan, and jujube. The tea is slightly sweet, which can relieve the greasyness of the lamb.Eating mutton and drinking eight-treasure covered bowl of tea will make you feel full and not greasy.