Swallowed Star: Food Shocks the Universe

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Zangshu Lamb Banquet "Zangshu Lamb" has a history of hundreds of years and is well-known in East China. "Zangshu Lamb Banquet" inherits the traditional cooking method of Zangshu Lamb and innovates on this basis to form a unique "Zangshu Lamb Banquet". The biggest feature of "Zangshu Lamb Banquet" is that diners can eat everything on the lamb, unlike northerners who put the whole lamb on the table and cut it piece by piece with a knife.

It is understood that the "Cangshu Whole Lamb Banquet" includes cold dishes made from lamb tripe, lamb liver, lamb heart, lamb eyes, and lamb hooves; hot dishes, braised lamb, fish and lamb, traditional wooden barrel lamb, etc.; and dim sum, lamb rice dumplings, lamb steamed dumplings, etc., which can be said to be a table of dishes for every lamb. Compared with the traditional Cangshu lamb, the whole lamb banquet is more refined in preparation, but it does not lose the traditional flavor. In recent years, innovative dishes have been introduced, such as Yipinxian and nourishing lamb brain soup.

Today, the "Cangshu Whole Lamb Banquet" has been selected into the "Chinese Famous Dishes Collection". The "Chinese Famous Dishes Collection" is the first large-scale, comprehensive and systematic food culture collection in my country, aiming to show the rich connotation of Chinese culinary culture to the world.

Xiaoxian Whole Lamb Banquet In the Xuzhou-Huaihe area, Xiaoxian is the most famous for its lamb. According to the "Xiaoxian Chronicles", during the Tongzhi period of the Qing Dynasty, Peng Yushan from Yuanlou Village, Shengquan Township, Xiaoxian County, learned a set of cooking skills and was later introduced to the imperial kitchen of the Qing Palace.

The "Whole Lamb Banquet (Xiao County Lamb)", a specialty of Xiao County's cuisine, has a history of more than 300 years. Xiao County Lamb Restaurant is known as "a time-honored brand with a reputation spanning 5000 miles in Xuzhou and Huaihe River, and its mutton soup is better than the Twelve Floors in the South of the Yangtze River". There are more than "lamb restaurants" in the county, with daily sales of more than lambs, forming the "four major lamb food clusters" of Shengquan Temple, Dingli Town, Sievequan and Longcheng Town.

Xiao County has always been a place with many sheep, as the mountains and rivers here are beautiful and the grass is abundant. Farmers raise sheep in a purely natural grazing way, allowing the sheep to freely forage for grass and food. Every summer, after a winter and spring of fattening, the sheep are fat and strong, and it is green food without any pollution. Xiao County mutton restaurants mostly use 3 to 6 month old Xiao County white goats that have obtained the national geographical indication, and the meat is very tender.

Most of Xiaoxian's traditional dishes are based on mutton, and there is a saying that "no mutton, no feast". Preparation method broadcast editor The main method of cooking a whole sheep banquet is: select a sheep and kill it, scald the wool with water, and remove the internal organs. One is to boil it with boiled water and dip it in the prepared seasonings for good use, and the other is to put the seasonings into the sheep's abdominal cavity and roast the whole sheep in the oven for consumption. The latter is based on the Mongolian diet of "roasted mutton" in the past and combined with the method of "roast duck". When it comes out of the oven, the fragrance fills the room, the color is beautiful, the skin is crispy, and the meat is particularly fragrant. How to eat broadcast editor The way to eat a whole sheep banquet is: when serving, the whole sheep is placed flat on a large wooden plate, and a red ribbon is tied around the sheep's neck to show solemnity.

After serving the sheep to the table for the guests to see, the host will go back to the kitchen to cut the meat and arrange it in the order of the sheep's body structure. The host will first cut the sheep's head skin into small pieces with a knife and first offer it to the most distinguished guests or elders at the table, then remove the sheep's head; then cut the sheep's back completely, cut a knife on the sheep's back, and then cut pieces of meat from both sides and give them to the guests one by one. Finally, the guests are asked to cut and eat as they please. Dip it in the prepared and palatable sauce when eating. On the whole sheep table, you can also arrange cold dishes, hot dishes and rice in appropriate amounts.

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[Time is running out, I have to work overtime, please refresh the page later~

If you are interested, please read the details of the whole lamb banquet. I will modify the main text later. Please wait~

Zangshu Lamb Banquet "Zangshu Lamb" has a history of hundreds of years and is well-known in East China. "Zangshu Lamb Banquet" inherits the traditional cooking method of Zangshu Lamb and innovates on this basis to form a unique "Zangshu Lamb Banquet". The biggest feature of "Zangshu Lamb Banquet" is that diners can eat everything on the lamb, unlike northerners who put the whole lamb on the table and cut it piece by piece with a knife.

It is understood that the "Cangshu Whole Lamb Banquet" includes cold dishes made from lamb tripe, lamb liver, lamb heart, lamb eyes, and lamb hooves; hot dishes, braised lamb, fish and lamb, traditional wooden barrel lamb, etc.; and dim sum, lamb rice dumplings, lamb steamed dumplings, etc., which can be said to be a table of dishes for every lamb. Compared with the traditional Cangshu lamb, the whole lamb banquet is more refined in preparation, but it does not lose the traditional flavor. In recent years, innovative dishes have been introduced, such as Yipinxian and nourishing lamb brain soup.

Today, the "Cangshu Whole Lamb Banquet" has been selected into the "Chinese Famous Dishes Collection". The "Chinese Famous Dishes Collection" is the first large-scale, comprehensive and systematic food culture collection in my country, aiming to show the rich connotation of Chinese culinary culture to the world.

Xiaoxian Whole Lamb Banquet In the Xuzhou-Huaihe area, Xiaoxian is the most famous for its lamb. According to the "Xiaoxian Chronicles", during the Tongzhi period of the Qing Dynasty, Peng Yushan from Yuanlou Village, Shengquan Township, Xiaoxian County, learned a set of cooking skills and was later introduced to the imperial kitchen of the Qing Palace.

The "Whole Lamb Banquet (Xiao County Lamb)", a specialty of Xiao County's cuisine, has a history of more than 300 years. Xiao County Lamb Restaurant is known as "a time-honored brand with a reputation spanning 5000 miles in Xuzhou and Huaihe River, and its mutton soup is better than the Twelve Floors in the South of the Yangtze River". There are more than "lamb restaurants" in the county, with daily sales of more than lambs, forming the "four major lamb food clusters" of Shengquan Temple, Dingli Town, Sievequan and Longcheng Town.

Xiao County has always been a place with many sheep, as the mountains and rivers here are beautiful and the grass is abundant. Farmers raise sheep in a purely natural grazing way, allowing the sheep to freely forage for grass and food. Every summer, after a winter and spring of fattening, the sheep are fat and strong, and it is green food without any pollution. Xiao County mutton restaurants mostly use 3 to 6 month old Xiao County white goats that have obtained the national geographical indication, and the meat is very tender.

Most of Xiaoxian's traditional dishes are based on mutton, and there is a saying that "no mutton, no feast". Preparation method broadcast editor The main method of cooking a whole sheep banquet is: select a sheep and kill it, scald the wool with water, and remove the internal organs. One is to boil it with boiled water and dip it in the prepared seasonings for good use, and the other is to put the seasonings into the sheep's abdominal cavity and roast the whole sheep in the oven for consumption. The latter is based on the Mongolian diet of "roasted mutton" in the past and combined with the method of "roast duck". When it comes out of the oven, the fragrance fills the room, the color is beautiful, the skin is crispy, and the meat is particularly fragrant. How to eat broadcast editor The way to eat a whole sheep banquet is: when serving, the whole sheep is placed flat on a large wooden plate, and a red ribbon is tied around the sheep's neck to show solemnity.

The lamb is served on the table for the guests to see, then returned to the kitchen for cutting and arranged according to the structure of the lamb.