Duoshihe [Gansu Cooperative Specialty]

What is polyphagia? Authentic Gansu Cooperative Specialty: Duoshihe

Content Summary:Do you want to know what Duoshihe is? This article is a specialized article that provides a detailed introduction to the cooperative specialty of Gansu Province - Duoshihe. It was compiled by the editorial team of China Specialty Network, who reviewed and collected relevant information on Duoshihe. The full text takes about 3 minutes to read, mainly including the basic introduction of Duoshihe and its nutritional value? What are the characteristics of Duoshihe products? The methods of making and tasting multiple food combinations

Basic Introduction to Duoshihe

Duoshihe, also known as stone roasted meat, means "stone roasted" in Tibetan. It is a unique method of consuming lamb that has been passed down in pastoral areas, especially suitable for picnicking, and has distinct local and ethnic characteristics

Nourish blood and qi, invigorate the spleen, harmonize the stomach, sweat and relieve the exterior, nourish yin and supplement deficiency

1. Spleen strengthening: Suitable for symptoms such as abdominal distension, loose stools, loss of appetite, and limb fatigue caused by weak temperament and weak circulation

2. Nourishing Yin and Supplementing Deficiency: Supplementing deficiency damage, nourishing essence and qi, moistening lungs and tonifying kidneys, used for lung and kidney yin deficiency. Suitable for supplementing with chronic illness or physical weakness

3. Nourish blood and qi: suitable for people with skin color without radiance, loss of redness, and cold hands and feet

4. Harmony with the stomach: neutralize stomach acid and relieve stomach pain

5. Publication on sweating relief: mainly focused on dissipating wind heat

The method of making Duoshihe

The shepherds first break down the lamb meat and bones, then cut the meat into pieces and stack them together. Add salt, Sichuan pepper powder and other seasonings, mix well, then spread the pre washed lamb belly, stuff a handful of meat, and put a piece of red hot green stone egg in it until the meat and pieces are packed. Tie the belly tightly with a rope to prevent the heat inside from leaking, so that the red hot stone can fully contact the lamb. At this moment, the lamb belly was pounding and bulging, as if it was about to burst. Then, gently rolling until the heat cooled down, stopping the jumping, using a knife to make a small incision, taking out the meat juice accumulated inside, and then cutting open the entire belly to eat a piece of meat and drink a sip of soup. Its taste was unique, and no matter how stir fried or grilled it is, no matter what seasoning is added, it cannot be compared to it. It is truly wonderful

Tasting and eating methods that combine multiple foods

Eating a piece of meat and taking a sip of soup, its taste is unique