Water basin lamb [a specialty of Chengcheng, Shaanxi]

What is water basin lamb? Authentic specialty of Chengcheng, Shaanxi: Water Basin Lamb

Summary:Do you want to know what water basin lamb is? This article is a specialized article that provides a detailed introduction to the local specialty of Chengcheng, Shaanxi Province - Shui Pen Lamb. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Shui Pen Lamb. The full text takes about 7 minutes to read, mainly including the basic introduction of Shui Pen Lamb and its nutritional value? What are the product characteristics of water basin lamb? How did the history of water pot lamb come about? The method of making lamb in a water basin, etc

Basic Introduction to Water Pot Lamb

Chengcheng Water Pot Lamb is a type of water pot lamb made from high-quality lamb, renowned for its unique and delicious taste. Shuiben lamb is derived from the "lamb stew" of the Shang and Zhou dynasties, known as "lamb stew" during the Qin and Han dynasties, and "mountain boiled sheep" during the Tang and Ning dynasties

What are the nutritional values of lamb in a water basin

Lamb meat has a sweet taste and a warm nature, and enters the spleen, stomach, kidneys, and heart meridians; Warm and tonify the spleen and stomach, used to treat symptoms such as nausea, weakness, and chills caused by spleen and stomach deficiency and coldness; Warm and tonify the liver and kidneys, used to treat symptoms such as soreness, weakness, cold pain, and impotence caused by kidney yang deficiency in the waist and knees; Tonifying blood and warming meridians, used for abdominal cold pain caused by postpartum blood deficiency and cold meridians. In ancient Chinese medicine, lamb was believed to be a good product for nourishing yang, replenishing essence and blood, treating lung deficiency, benefiting from fatigue, and warming the central stomach. It is an excellent warming and strengthening agent

When Shaanxi people eat water pot lamb, they often pair it with Baiji bread or Guokui, accompanied by fresh garlic, spicy sauce or sugar garlic. They can soak the bread in a bowl of soup and eat and drink it together, or take a bite of the bread and drink the soup. The water pot lamb in Dali County, Shaanxi Province is eaten with a crescent shaped cake. The fat and lean lamb slices are sandwiched in the freshly made crescent shaped cake, and some fresh green pepper cubes are added to the lamb soup. The pot mutton is called Pita bread soaked in Lamb Soup in Pucheng, and the Pita bread soaked in Lamb Soup in Xi'an is called boiled bun in Pucheng. The characteristics of Pucheng's "water basin lamb meat" are "fragrant soup, crispy and tender meat, and burnt yellow cake". The Shaobing (Baked cake in griddle) are basically round and crescent shaped. They are made of winter wheat flour from the Weibei Plain. Because of their long growth period, they are white and strong. The Shaobing (Baked cake in griddle) are crisp and delicious

How did the history of water pot lamb come about

Water basin lamb meat evolved from the "lamb maw" of the Shang and Zhou dynasties. During the Qin and Han dynasties, it was called "lamb stew", and during the Tang and Song dynasties, it was also called "mountain boiled sheep". In the book "Shan Jia Qing Gong", the technique of cooking lamb soup is described, stating: "When sheep are made into lamb, they are placed in a sand pot. Apart from scallions and peppers, there is a secret method. Only a few real almonds need to be pounded and boiled alive, and even the bones will be eroded." The book "Song Shu" tells a story that goes like this: during the Northern and Southern Dynasties, there were constant wars and the people suffered. A man named Mao Xiuzhi was captured and, due to his cooking skills, offered lamb soup to Emperor Wu of Song. The taste was delicious, and he went from a prisoner of war to a magistrate, and later rose to the position of Duke of Nanjun. After the Sui, Tang, Five Dynasties, Song, Yuan and other dynasties, people of all ethnic groups migrated and exchanged greatly, and many of them settled in the inland, gradually transforming their original customs into old ones

Method of making water basin lamb

Lamb recipe

Main ingredient: 750g lamb belly

Ingredients: Cilantro

Seasoning: salt, chicken essence, cooking wine, scallions, ginger, pepper, edible oil

Method: 1. Wash the lamb belly and cut it into thick shreds; 2. Heat the wok and pour in the base oil. Once the oil is hot, add ginger slices and stir fry until fragrant. Then pour in boiling water, season with salt, chicken essence, cooking wine, and pepper. Once the water boils, add lamb and cook until cooked. Sprinkle with shredded scallions and cilantro leaves before serving

Recipe for meat soup

Ingredients: 500g lamb. 5 grams of Sichuan pepper, 5 grams of cinnamon, 5 grams of dried tangerine peel, 50 grams of coriander, 5 grams of grass fruit, 10 grams of ginger, 5 grams of white atractylodes, 10 grams of scallions, 15 grams of refined salt, 25 grams of red oil, 15 grams of Sichuan pepper water, 5 grams of clove flour, 5 grams of cassia seed flour, 5 grams of soy sauce, and 25 grams of sesame oil

Method: Wash and cut the lamb into pieces that are 10 centimeters long, 3.3 centimeters wide, and 3.3 centimeters thick. Crush the lamb bones and lay them on the bottom of the pot. Place the lamb on top, add water until the meat has passed, bring to a boil over high heat, skim off any blood foam, and then decant the soup. Add water and bring to a boil over high heat, skim off any foam. Add an appropriate amount of water, boil and skim off the foam, then add sheep fat and boil for a while, skim off the foam again. Wrap Sichuan peppercorns, cinnamon, tangerine peel, grass fruit, ginger, white awns, and other spices in gauze to make a spice package. Put them together with ginger slices, scallions, and salt in a pot and continue to cook over high heat until the lamb is eight cooked. Add red oil. Boil Sichuan pepper water for about two hours to prepare. At this point, the soup pot should always be kept boiling. Take out the cooked lamb, slice it thinly, put it in a bowl, and sprinkle with chopped cilantro to make the meat soup. You can put chili oil and scallion slices into a flavor dish, and lotus leaf cakes into a large plate, and serve them together with lamb soup. Add a little chili oil and scallion slices to the lotus leaf cake when eating, which can be eaten with lamb soup