Mulei Lamb [Xinjiang Mulei Specialty]

What is Mulei lamb? Authentic Xinjiang Mulei Specialty: Mulei Lamb

Summary:Do you want to know what Mulei Lamb is? This article is a detailed introduction toXinjiang Mulei specialty - Mulei lamb. It was reorganized and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Mulei lamb. The full text takes about 5 minutes to read, mainly including the basic introduction of Mulei lamb and its nutritional value? What are the product characteristics of Mulei lamb? Tasting and eating methods of Mulei lamb

Basic Introduction to Mulei Lamb

For Xinjiang people, lamb is definitely a must-have dish for entertaining VIPs.. And with a sweet and warm taste and excellent quality, Mulei lamb meat is also the top grade among lamb meat! Relying on its unique geographical environment and long history of breeding, Mulei has created a distinctive, non gamey, and tender meat of Mulei lamb. The production area of Mulei lamb is the entire Mulei Kazakh Autonomous County. It is located in the north foot of Tianshan Mountain, the southeast edge of the Junggar Basin, bordering Balikun Kazak Autonomous County in the east, Qitai County in the west, Shanshan County and Hami City in the south, Mongolia in the north (the border line is 74 kilometers long), 89 ° 56 ′ -92 ° 19 ′ E, 43 ° 14 ′ -45 ° 17 ′ N, 198 kilometers long in the north and south, 138 kilometers wide in the east and west, and a total area of 22171 square kilometers. Including 60 administrative villages under the jurisdiction of 11 townships within the county, including Yinggebao Township, Xijier Town, Dongcheng Town, Zhaobishan Township, Xinhu Township, Baiyanghe Township, Dashitou Township, Bostan Township, Uzbekistan Township, Queren Township, and Mulei Town, as well as 2 breeding farms and Kechang Farm. The output within the protected area of Mulei lamb production is 300000 live sheep per year, with an average meat production of 18 kilograms per sheep, totaling 5400 tons of Mulei lamb. The unique geographical environment has created a distinct historical culture and unique cuisine. As a well-known specialty food in Changji Mulei Kazakh Autonomous County, Xinjiang, Mulei lamb is a must-have dish for entertaining guests. The processed lamb has tender and non gamey meat, which is highly favored by local residents and visitors. Nowadays, Mulei lamb has successfully won the title of "Geographical Indication Product for Agricultural Products"

Complement deficiency, dispel cold, warm and replenish qi and blood; Beneficial kidney qi, tonify physical weakness, stimulate appetite and strengthen vitality; Nourishing postpartum women, promoting lactation and treating diarrhea, aiding in the development of yang and nourishing essence and blood. Kidney deficiency and lower back pain, erectile dysfunction and sperm decline, thin body shape and fear of cold, deficiency cold after illness, postpartum severe weakness or abdominal pain, postpartum hemorrhage, absence of breast milk or vaginal discharge

It can not only keep warm the wind and cold, but also nourish the body. It has therapeutic and beneficial effects on general wind cold cough, chronic bronchitis, deficiency cold asthma, kidney deficiency and impotence, abdominal cold pain, body deficiency and fear of cold, waist and knee soreness, yellowing and muscle thinness, qi and blood deficiency, post illness or postpartum body deficiency, etc. It is most suitable for consumption in winter and is therefore called a winter supplement, which is popular among people

Tasting and Eating Methods of Mulei Lamb

Kazakh herdsmen cook meat without adding any seasoning except salt. They add cold water to the meat, and the water just covers the meat. As soon as the pot boils, skim the blood foam, reduce the heat, add a few slices of ginger, and simmer slowly over real low heat. Cooking it with a simple technique of clear stew can preserve its essence to the greatest extent possible. When the meat is almost cooked, add red and white radish that has been cut into chunks. After the radish is cooked, add salt, onion, coriander and other spices, and a bowl of nourishing and delicious mutton stew will be out of the pot