Whole sheep mat

The whole sheep mat is a very valuable and famous dish in Hulunbeier area for entertaining VIPs, paying homage to them and announcing grand festivals. Color, fragrance, taste, shape and unique flavor, named after the banquet is made of whole sheep. Generally, fat sheep of about two years old are selected. The main methods of cooking the whole sheep are: killing one sheep, scalding the wool with water, and removing the internal organs. First, it is cooked with boiled water and dipped in the prepared seasoning for good use. Second, the seasoning is put into the abdominal cavity of the sheep, and the whole sheep is baked in the oven for cooked food. The latter is a combination of "roast mutton" and "roast duck" in the past Mongolian diet. When it comes out of the oven, the smell is full of room, the color is beautiful, the skin is crisp and the meat is especially fragrant. The whole sheep mat is eaten by laying the whole sheep flat on a large wooden plate and tying a red ribbon around the neck of the sheep to show its grandeur. Put it in the dining table for the guests to watch and then go back to the kitchen to change the knife and arrange it in the order of sheep body structure. The owner first cuts the sheep scalp into small pieces with a knife, first presents it to the most distinguished guests or elders at the table, and then removes the sheep head; Then cut off the sheep's back completely, make a knife on the sheep's back, and then cut off pieces of meat from both sides and give them to the guests one by one. Finally, ask the guests to cut and eat casually with a knife. Dip in a good palatable sauce when eating. Cold dishes, hot dishes and meals can also be arranged properly on the whole sheep table.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)