Dongyang Qianxiang Lamb [Zhejiang Dongyang Specialty]

What is Dongyang Qianxiang lamb? Authentic Zhejiang Dongyang Specialty: Dongyang Qianxiang Lamb

Summary:Do you want to know what Dongyang Qianxiang Lamb is? This article is a detailed introduction toZhejiang Dongyang specialty - Dongyang Qianxiang Lamb. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Dongyang Qianxiang Lamb. The full text takes about 3 minutes to read, mainly including the basic introduction of Dongyang Qianxiang Lamb and its nutritional value? What are the product characteristics of Dongyang Qianxiang lamb? The production method of Dongyang Qianxiang lamb and the tasting and eating method of Dongyang Qianxiang lamb

Basic Introduction to Dongyang Qianxiang Lamb

Dongyang Qianxiang Lamb is a characteristic snack of the Han ethnic group in Dongyang, Zhejiang Province, belonging to the Zhejiang cuisine series. Qianxiang lamb refers to using locally raised goats as raw materials. Generally, seven or eight kilograms of young goats are slaughtered, covered with spices, cooked, and then sliced and dipped in Dongyang soil soy sauce for consumption

1. Lamb is rich in protein, with a higher content than pork and beef<2. Compared to beef, lamb and pork have higher levels of calcium, iron, and vitamin C

3. Lamb has a unique gamey taste, mainly due to the presence of bicarbonate in the fat. After removing the fat, lamb will no longer have a gamey taste

The meat is firmer than ordinary lamb and does not have the gamey taste of ordinary lamb. Due to its tender texture, it is generally not stuffed between teeth when consumed

The method of making Dongyang Qianxiang lamb meat

Boiling lamb meat is a coarse but fine dish. A cylindrical pot is arranged in a straight line, and the washed lamb is tied with straw rope to the lamb head and hooves before being put into the pot. Three layers are stacked, with three or four sheep in the bottom layer, five or six in the middle layer, and five or six in the top layer. Boil on high heat in a large stove for about an hour, then anneal and let it simmer for another five to six hours before starting the pot

Tasting and Eating Methods of Dongyang Qianxiang Lamb

Cutting lamb is a very delicate process, connecting the belt and bones, alternating between fat and lean. Just dip a little Qianxiang's local soy sauce and you can taste it. Chewing it feels smooth and chewy, and you can't give up your chopsticks. Qianxiang people are famous for their lamb stew, as well as their unique cooking techniques. The whole body of a sheep is precious, and some restaurants offer whole sheep banquets: the sheep's head, brain, heart, lungs, belly, and hooves all come together, and any part of the sheep's body can be cooked into a unique delicacy

When eating in the countryside, the emphasis is on simplicity, without luxurious private rooms, and the food is comfortable and strong. After people have eaten and drunk enough, they will also bring a few pounds of lamb or even a whole lamb home