They combine traditional crafts with modern cooking skills, bringing forth the old and bringing forth the new every year, and each family has its own advantages: the onion-fried mutton in Wang Jia Mutton Restaurant is delicious and delicious, and the stewed sheep brain melts at the entrance; The spiced mutton head restaurant in Xutang has spicy mutton hoof bone softening slag, and the spiced mutton head is fat and moist; Dingli youth mutton restaurant stir-fried belly silk? In recent years, burning whole sheep in Shengquan Temple has also become a special dish in Xiaoxian County.
Mutton soup: the soup is milky white, decorated with green coriander and red spicy oil, which is especially beautiful. The soup is mellow, fresh but not greasy, fat but not greasy, meaningful and unique. A bowl of mutton soup in summer doesn't need a prescription from a doctor.
Fish bites sheep: fish and sheep become fresh, cooked together, delicious and unusual, with endless flavor and unique style. 20 16 was rated as "Anhui cuisine that you have to eat in Anhui".
Braised sheep's brain with tendon: soft and tender, thick soup and elegant dishes.
Stir-fried mutton with onion: the mutton is fresh and tender, the food is delicious and full of strange flavor.
Roasted mutton in earthen pot: The dishes are golden and shiny, crisp and delicious.
Stewed sheep's head: Qing Xiang's sheep's head is crisp and tender.
Whole sheep mat: a whole sheep, processed by the chef, is now slaughtered and eaten. Fresh and delicious, it is favored by diners. How to eat it is roughly "cold mutton liver and lung, fried mutton tripe, fried mutton with onion, cumin mutton, fried copper hammer (fried leg of lamb with bones and meat cut off), sheep blood tofu, stewed sheep's head, fried sheep's tongue and sheep's eyes, hand-grabbed mutton, etc."
During the Tongzhi period of the Qing Dynasty, Peng Yushan of Yuanlou Village, Shengquan Township, Xiaoxian County had a set of cooking skills. Later, it was introduced into the imperial dining hall of the Qing palace, and was favored by the court with a juicy mutton soup.
The ancient Wang Jia mutton restaurant in Xiaoxian County is one of the best. Because Wang's predecessors are all from the industry and are good at management, they have summed up a unique processing technology in practice, and the mutton and meat made are delicious and delicious, which has been among the best in the industry for decades. There is a reputation that "the old brand is famous for its three hundred miles of Xu Huai, and the mutton soup is worse than the twelfth floor in Jiangnan".
Wang Jia Mutton Restaurant is not only authentic in mutton taste, but also sincere to customers. If the guest orders a lot of food, the waiter may remind you that you have almost enough to eat, but not enough to order more. The museum has received many distinguished guests and friends from German, Singaporean, Taiwan Province, Hongkong and other countries and regions. It has been broadcasted by TV programs many times, such as Anhui on the tip of the tongue and Here comes the delicious food.
Xiaoxian mutton soup is made of high-quality white goats raised locally and scattered in mountainous areas. Herbs eaten and spring water drunk have even fat, tender meat and delicious taste, which are liked by the broad masses of the people. Peppers must be picked before eight in the morning.
The soup is as white as milk, mixed with water and fat, but fragrant, not greasy, fresh and cool, hot, full of fragrance and rich in nutrition. Add the secret red pepper oil, and then add the green coriander, which makes people have an appetite.
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