Chapter 53 Golmud Roast Haggis

Golmud is located in the hinterland of the Qinghai-Tibet Plateau, bordering the Qaidam Basin and the Kunlun Mountains in the south, and facing the Chaerhan Salt Lake in the north. It is a new oil city built in 1954.The refinery base of Qinghai Oilfield is built in Golmud City.Oil workers in the oil city on this plateau like to eat roast lamb and haggis from Golmud.These delicious oil workers are looking for their favorite food after work.Golmud's grilled lamb chops have become the ultimate in their minds.It is also because of the itinerant oil workers in the Qinghai Oilfield that the flavor of Golmud grilled lamb chops has been brought to other places in Qinghai and the provinces around Qinghai. The whole plateau is popular to eat Golmud grilled lamb chops.

Golmud is not only a local way of eating, but also a flavor of grilled lamb chops.In Golmud, few people eat grilled lamb chops, but eat other things.In fact, Golmud roasted lamb chops are synonymous with roasted lamb and lamb haggis. Diners are not really keen on roasted lamb chops, but golmud's roasted lamb gnocchi and roasted lamb kidneys. I came to Golmud with a group of oil workers.Many oil workers in Golmud live in the Dunhuang base in Qinghai Oilfield.In Dunhuang, there are also many golmud-style grilled lamb chops specialty shops, but their grilled lamb chops are far less delicious than Golmud's.I was accompanied by my wife and several of her friends. Some of them were oil workers who came to work in Golmud, and some were family members who came to Golmud for sightseeing, eating and drinking.They are very familiar with Golmud, have eaten a lot of Golmud lamb, and are more keen on the authentic roasted lamb haggis of Golmud.

Golmud, a new oil city, is full of shops specializing in grilled lamb chops, and their taste is also very good. We went to a rack of lamb chops that was more famous among the oil workers.Walking into the store, the furnishings are very simple, only some dining tables and chairs and a TV.It was noon, and there were relatively few customers. We enjoyed the space and delicious food. Under the joint recommendation of the owner and friends, I chose a few special snacks: grilled lamb kebabs, grilled lamb kidneys, grilled steamed buns, and grilled lamb gnocchi.The prelude to experience Golmud grilled lamb chops began.

Golmud's roast lamb is not as big as the Lanzhou horse's beard, nor is it as thick.The mutton piece is like a finger, no more than one centimeter thick, and the outside is covered with thick chili noodles, bright red in color.The chili flakes were very fine and evenly coated with an unroasted exterior.After the mutton kebabs are placed on the plate for a while, the chili noodles will slowly become moist, and the mutton kebabs will shine with oil and look radiant.I ate the mutton kebabs without moisture first, the skin of my mouth trembled from the hotness, and the chili noodles were smeared all over my mouth.Eat the wet roasted lamb again, the oily lamb skewers are about to drip, the pepper noodles are obviously reduced, and the color is also dimmed.The mutton kebabs seem to be scorched on the outside, and when you bite open, there is a mutton juice wrapped inside, which is warm, sweet and delicious.From the bitten mutton piece, you can smell the aroma of oily residue.After eating one skewer, eat the second skewer. My wife told me that the kebabs in Golmud are different from those in other places.Generally, there are only four or six pieces of roasted mutton. One piece of lean meat and one piece of fat meat are put together at intervals. No sheep oil or other seasonings are added during roasting. , you can eat it.

Roast lamb kidney is the characteristic of Golmud flavor.Only lamb kidneys roasted by the Golmud roasting method have no smell, which depends on its method.First of all, when Golmud people kill a sheep, they have to dig out the kidney of the sheep while it is hot, cut it open by the way, tear off the tendons in the kidney, cut it into six strips, marinate it in secret water for a period of time, and eat it when the diners want to eat it. Then put it on with an iron stick, spread some frozen mutton oil on the surface when roasting, and roast slowly with Qinghai lump coal.The lamb kidneys roasted in this way will not be burnt, and the meat will not be burnt. When eating, there is no bloody smell, and the meat is not mushy. Although it is fresh, there is no bruise.It's really a unique skill.

Baked steamed buns are unique to Golmud.The steamed buns in other places are mostly baked on iron plates, but the baked steamed buns in Golmud style are baked and eaten hot, which is an innovation in the way of eating.Baked steamed buns are very special. Cut steamed buns into six long strips, put one on an iron stick, put sheep oil and other things on it, and put it on the coal fire for slow roasting. After baking for a while, put a layer of sheep oil on it. The oil penetrates into the steamed bun, and the more it is baked, the deeper the oil penetrates. After three rounds of baking, the sheep oil has penetrated the entire steamed bun. The steamed bun looks hard on the outside, but soft on the inside.It has a hot temperature when eaten, and it is very soft, and you can smell the smell of goat milk. If you add a few sesame seeds, the taste will be even more delicious.

Roast lamb gnocchi is the main specialty of Golmud.As a Northwesterner, I eat a lot.Snacks like grilled lamb kebabs, roasted lamb kidneys, and grilled buns are not large in portion. Even if you eat a lot of grilled lamb kebabs, grilled lamb kidneys, and grilled buns, it is difficult to fill up a corner of your stomach.Roast lamb gnocchi is different. Lamb gnocchi is a lamb thigh. Although it is not as meaty as the elbow, it is the most important part of the mutton haggis.When the mutton gnocchi is roasted, some small flower knives should be cut horizontally, with different shades.Do not cut vertically, otherwise the meat will explode during roasting, and the meat will be exposed one by one during roasting, which will easily burn and the meat will become stale.When you eat it, you can't feel the umami taste of the mutton, and you can't taste the tenderness of the mutton and the toughness of the lamb tendon.When roasting mutton gnocchi, the blood of the lamb should be kept in the meat to retain the umami flavor of the mutton mutton.The cross-cut is for the taste and easy cooking when roasting.After roasting, the meat of the mutton gnocchi is squeezed together, exposing a section of bone.If you are more barbaric when eating, you can grab the exposed bones and eat mutton gnocchi, which will make you look a bit more like a big man in the Northwest.

When you go to Qinghai to eat roasted lamb haggis, you can selectively try the Golmud flavor, which may show your demeanor and feel the characteristics of life on the plateau.