Xiqi Lamb [Inner Mongolia New Balhu Specialty]

What is Xiqi lamb? Authentic Inner Mongolia New Balhu Specialty: Xiqi Lamb

Content Summary:Do you want to know what Xiqi Lamb is? This article is a detailed introduction to the special product ofNew Balhu in Inner Mongolia - Xiqi Lamb. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Xiqi Lamb. The full text takes about 8 minutes to read, mainly including the basic introduction of Xiqi Lamb and the product characteristics of Xiqi Lamb? How did the history of Xiqi lamb come about? Wait

Basic Introduction of Xiqi Lamb

Xiqi Lamb is a specialty of Xinbaerhu Right Banner, Hulunbuir City, Inner Mongolia Autonomous Region. Xinbaerhu Right Banner is the core area of Hulunbuir Grassland, with a livestock population of 5 million. In 2010, "Xiqi Lamb" passed the geographical indication protection product certification

The unique climate conditions and geographical location, good ecological environment, high-quality grass and water sources of Hulunbuir New Barag Right Banner enable the "Xiqi sheep" to graze and breed naturally in a pure natural and pollution-free ecological environment, with characteristics such as high cold tolerance, coarse feeding tolerance, strong adaptability, and fast growth and development. Xiqi lamb has always been renowned for its rich aroma, delicious taste, and unique flavor. People who have been to and lived in Hulunbuir have praised the pollution-free, fresh, delicious, and high-quality Xiqi lamb

Xiqi lamb is rich in high protein, low fat, high lean meat percentage, evenly distributed intramuscular fat, and is endowed with various amino acids and fatty acids needed by the human body. It is easy to digest and is the best material for making "boiled lamb" and "handle meat"

Its dry matter content can reach up to 51.97%, which is 4.59% higher than that of ordinary lamb. In the chemical composition of Xiqi lamb meat, the degree of unsaturation of fatty acids is low and the fat quality is good. The fatty acids in muscles are mainly composed of - acid, palmitic acid, stearic acid, oleic acid, and linolenic acid, accounting for 91.5%. Xiqi lamb also contains essential amino acids for the human body, with high levels of various amino acids and reasonable combinations. In particular, the relative content of glutamic acid and aspartic acid is higher than other lamb, making Xiqi lamb fresh, tender, and delicious, with a particularly good taste. The content of glutamic acid in Xiqi lamb is very high, with Capricorn lamb at 14.5mg/100mg. The content of several essential amino acids for the human body is also high. The content of the first limiting amino acid - lysine is very high, with Capricorn lamb at 7.15mg/100mg. The content of amino acids is slightly higher than that of ordinary lamb, while lamb is significantly higher than that of ordinary lamb

How did the history of Xiqi lamb meat come about

Xinyouqi (Xiqi) Xiqi lamb has been renowned since ancient times. According to books such as "Zhalainuoer Cultural Journey", "Xinbaerhu Youqi Chronicle", "Mongolian Yuan Culture", "Xinbaerhu Mongolian History and Folklore", the name Hulunbuir comes from Xinyouqi, and Hulunbuir sheep come from the original Mongolian sheep. Among the nine treasures of Mongolia eaten by Genghis Khan when he met his bride on the bank of Hulun Lake ("Marriage by Tiemuzhen Lake"), Mongolian sheep is one of them. The pie made of the 99% sheep mat and meat products is fragrant and crisp, and Genghis Khan praised it as "the most delicious meal when he grew up to 18 years old" ("Marriage by Genghis Khan on the Lake"). According to historical records, Qiu Chuji, a Changchun Immortal, came to Hulun Lake in 1220 AD. Qiu Chuji, who usually eats vegetarian food, was full of praise after eating Xiqi mutton, and made soup with Hulun Bell white mushrooms and flammulina velutipes, cut the Xiqi mutton into pieces and put them into the pot. After being cooked, he ate them with pickled wild leek flowers, which has a unique taste. Later, Qiu Chuji taught this way of eating to the Mongolian people ("Charcoal Hotpot and Braised Lamb"). In the Ming Dynasty, Emperor Chengzu of the Ming Dynasty came to Hulun Lake to sacrifice Aobao. According to the Mongolian custom, he used Hulun Buir sheep, the highest sacrifice of the Mongols, to sacrifice, which was recognized by Mongolian herdsmen and resonated with the local people ("Emperor Chengzu of the Ming Dynasty sacrificed Aobao by Dalai Lake"). From the tenth year of the Yongzheng reign (1732) to the sixth year of the Guangxu reign (1880), in order to strengthen the border defense, the Qing Dynasty relocated more than 6000 people, including 2400 Balhu Mongolians who voluntarily naturalized from the Chechen Khanate of the Khalkha Mongols. They were organized into two wings and eight banners according to the Solon military system, known as the New Balhu, and expanded the Mongolian sheep through grazing. After the founding of the People's Republic of China, former Vice President of the People's Republic of China, former national leaders, former Deputy Mayor of Tianjin, Sun Hailin, former North China Bureau of the Central Political Bureau, Li Xuefeng, and nationally renowned figures such as Ye Shengtao, Lao She, Cao Yu, Liang Sicheng, Wu Zuxiang, and Jian Bozan came to visit and inspect, all of whom gave high praise to Xiqi lamb