Qiemo Sheep [Xinjiang Qiemo Specialty]

What is Qiemo sheep? Authentic Xinjiang Qiemo Specialty: Qiemo Sheep

Summary:Do you want to know what Qiemo Sheep is? This article is a detailed introduction to the Xinjiang Qiemo specialty - Qiemo sheep. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Qiemo sheep. The full text takes about 8 minutes to read, mainly including the basic introduction of Qiemo sheep and its nutritional value? What are the product features of Qiemoyang? The awards and honors of Qiemoyang, as well as the tasting and eating methods of Qiemoyang

Basic introduction of Qiemo sheep

Qiemo has vast natural grasslands, abundant water and grass, excellent grass quality, and a wide variety of grass plants, making it a base and birthplace for the development of animal husbandry. Qiemo has a long history of nomadic life and abundant variety resources, especially Qiemo sheep, which are indispensable excellent livestock breeds for natural grassland animal husbandry. The Kunlun grassland is paved with jade, and swans fly in unwilling to return "is a true portrayal of the majestic Kunlun grassland. The natural grassland covers a vast area, and sheep enjoy eating a variety of artemisia grass with high nutritional value. The sheep drink pollution-free Kunlun snowmelt water and surface spring water. It is precisely the vast territory, unique geographical features, and abundant aquatic resources of Qiemo that have nurtured the unique flavor of "Qiemo sheep" meat, which is green, pollution-free, delicious, tender, odorless, low in fat content, non greasy, and has a rich aroma

"Qiemo sheep" is one of the characteristics of the county's development of animal husbandry. After years of cultivation and development, it has become a pillar industry for the county's agricultural and animal husbandry economic development and the main channel for farmers and herdsmen to increase their income

Lamb is one of the main meat eaten by the Chinese people. Lamb is more tender than pork, and has less fat and cholesterol than pork and beef. Compared to pork, lamb has a higher protein content and a lower fat content. The content of vitamins B1, B2, B6, as well as iron, zinc, and selenium is quite abundant. In addition, lamb meat is tender and easy to digest and absorb. Eating more lamb can help improve the body's immunity. Lamb has a higher calorie content than beef and has always been considered one of the important foods for keeping warm and nourishing in autumn and winter

What are the product features of Qiemoyang

At the end of the year, natural grasslands were vast, with abundant water and grass, excellent grass quality, and a wide variety of grass plants. They were the base and birthplace of animal husbandry development. The natural grasslands were vast, and sheep liked to eat many artemisia grass, which had high nutritional value. Sheep drank pollution-free Kunlun snowmelt water and surface spring water

Qiemo sheep is green and pollution-free, with a delicious and tender taste, no gamey smell, low fat content, non greasy, rich aroma, and unique flavor

Purchasing tips:

1. Observing the color of the meat: Choose fresh lamb: high-quality lamb is shiny and without spots, with even and glossy meat, and a bright red color; The stale lamb has a dark color; The spoiled lamb has a dark and dull color, and the fat appears yellow green

2. Try your hand and choose fresh lamb: Fresh lamb has a firm and fine texture; Elastic, the depression formed by pressing can be immediately restored, and the surface of the meat is neither dry nor wet and does not stick to the hand; Unfresh lamb meat is loose in texture, inelastic, dry or sticky to the hands; The spoiled lamb is sticky to the hands<3. Taste and choose fresh lamb: Fresh lamb has no odor, stale lamb has a slight sour taste, and spoiled lamb has a rotten odor<4. Carefully select old and tender lamb meat: Old lamb meat has rough texture, coarse texture, dark color, and a deep red color; Tender lamb meat is tender, with small texture, good elasticity, and light color

Awards and honors of Qiemoyang

Qiemoyang is a geographical indication protected product

Taste and Eating Method of Qiemo Sheep

Make into a Soup Pot: The best lamb soup pot also lies in its red soup pot bottom. The palm sized lamb slices are sliced like thin paper, soaked in rolling red soup. Amidst the rhythmic rolling of lamb and minced lamb, they are adorned with konjac, fungus, bean sprouts, bamboo shoots, and cilantro, creating a delightful aroma

Hot Eating: Evolved from a lamb soup pot, it first boils and slices fresh lamb with skin, then adds ginger, garlic, and secret spices to the lamb bones to make a soup, and then stir fries with sheep oil, Douban, Sichuan peppercorns, chili peppers, and other spices. The cooked soup and stir fried ingredients are added to the sliced lamb to make a pot of soup. After the diners arrive, they can take a bowl of authentic lamb soup