Beginning of winter is coming, Suzhou people eat mutton quickly!

　　This Saturday, we will welcome the beginning of winter solar term. In recent days, when the wind blows, Suzhou really feels like winter overnight. The cold weather in the north is inseparable from heating, and Suzhou naturally needs a pot of steaming mutton to cool down.

　　Friends in many places are "biased" against Suzhou people eating sheep. After all, on the style of eating mutton, the roast whole sheep and boiled whole sheep in clear water in northwest China are obviously more deeply rooted in people’s hearts, and the mutton paomo in Shaanxi is a landmark existence. How can the soft and weak tonality of Suzhou Jasper be compared with the bravery of the strong man in the northwest? We are a delicate and graceful school, and it is our strength to cook mutton properly, fresh and not mutton.

　　Dongshanhu sheep

　　Last year, Xiaobian took everyone around Suzhou to find all kinds of delicious mutton practices in Suzhou. Don’t underestimate the ability of Suzhou people to eat sheep. There are many different styles and methods just to stew the sheep. This year, Suzhou’s sheep-seeking plan will continue. I wonder what other delicious mutton can be found?

　　Dongshan baiwei mutton

　　This is the "first sheep" found last year — — Stewed mutton in Dongshan white. Dongshanhu sheep, a local sheep species, is used here, adhering to the ancient method, with the old stove firewood and stone pressure. The cooking time of a pot of sheep is as long as dozens of hours, and the stewed mutton smells fragrant. The key point is that there is no fishy smell. Even the small partners who are afraid of the smell of mutton can even eat several pieces.

　　Lotus leaf bag wrapped in meat

　　The local meat is still wrapped in fresh lotus leaves according to the ancient method, so that you can taste a faint lotus leaf fragrance when you eat meat.

　　White stew is one flavor, and braising in soy sauce is another. Compared with Dongshan, the original school of white soup, the braised mutton in Wujiang pays attention to a thick oil red sauce and chili pepper. This completely different cooking method creates a lingering and overbearing mutton flavor.

　　Taoyuan braised mutton

　　In Wujiang, braised mutton is the first dish to entertain guests, and the braised mutton in Taoyuan is the crowning touch of Sioux City’s food circle. Even the braised mutton skills here are the intangible cultural heritage of Wujiang District.

　　It is said that the skill of non-legacy level, this skill of cooking mutton is really extremely complicated. Relying on decades of experience, the old master knows how to skillfully control the temperature of mutton in the cauldron, and when to skim the foam and cook it is a technique. Finally, after 2~3 hours of cooking, different parts are cooked at different times one by one to ensure that each piece of meat has the best taste.

　　Cut the cooked mutton with scissors and put it into a big bowl, sprinkle with Chili noodles, then scoop in a spoonful of soup, and finally sprinkle with an ecstasy of garlic leaves and millet spicy. In this way, a braised mutton can be served directly on the table and become the protagonist of dinner.

　　Xiao bian grew up eating Shuangfeng mutton. At that time, on the winter weekend, what he most hoped for was a bowl of Shuangfeng braised mutton noodles. Shuangfeng area has now become a mutton landmark in Taicang.

　　Goat meat

　　Shuangfeng mutton is different from Wujiang and other places, and goat mutton is selected, with castrated ram and newly grown female sheep as the best choice. Before Shuangfeng cooks sheep, it needs to go through strict cleaning steps, and manually scrape off the residual fluff on the epidermis one by one. Because Taicang mutton is eaten with skin, this step is very important.

　　Eating mutton in Shuangfeng cannot escape two things: noodles and mutton soup. Shuangfeng mutton must be served with small wide noodles, which are tough and can’t be cooked for a long time. With rich mutton red soup, put a piece of mutton with skin and sprinkle a handful of garlic leaves to serve. The mutton is crisp and rotten, the sheepskin is soft and sticky, and it is delicious and delicious.

　　Shuangfeng mutton noodles, mutton with skin

　　When locals go to Shuangfeng’s mutton restaurant, they will definitely ask for a bowl of "Yangguang Soup" when they sit down. This soup is actually made of mutton soup and sheep blood, and pepper is added to the soup when drinking. Be sure to drink a big bowl while it’s hot, or you’ll get a layer of goat oil on your cold face, and you’ll get a discount.

　　Around Suzhou, you can taste the delicious mutton with different styles in Suzhou, each of which is full of personality and extremely delicious. This winter, Xiaobian will continue to search for delicious mutton dishes in Suzhou, and strive to mark this map of Suzhou mutton in more detail!