Hulun Buir roast whole lamb

The second Mongolian meat food is roast whole sheep. This is a whole sheep feast inherited from the court banquet in Yuan Dynasty. In the Qing dynasty, it was favored by the Qing court and called "horse cheating banquet", which often entertained Mongolian princes. Emperor Qianlong of the Qing Dynasty once expressed great poetic interest and wrote poems to praise this banquet. "Cheating a horse" is a different translation of "Zhuma" or "Zhaomu" in Mongolian, which refers to a famous dish baked by white sheep after being killed by the traditional Mongolian slaughter method. Its color, fragrance, taste and shape are excellent, and it is the best dish in Mongolian meat with the most exquisite cooking skills. According to Yuan Shi, in the 12th century, the Mongols "dug the ground to burn meat". By the Yuan Dynasty, the Mongolian people's meat-eating methods and meals had been greatly improved. "Park Tong Shi Liu Steamed Sheep" introduced the roast mutton in detail: "In Yuan Dynasty, there was a willow steamed sheep, which was cooked for three feet on the ground, surrounded by fire, so that all the sheep were filled with iron bars, and covered with willow branches, depending on the maturity." This shows that not only the production is complicated and exquisite, but also a special oven is used. In the Qing Dynasty, almost all Mongolian princes and princes used roast whole sheep to entertain distinguished guests, which was a high-standard courtesy. During the reign of Kanggan in the early Qing Dynasty, the roast whole sheep in Beijing's "Luowangfu" (Alashan Wangfu) was very famous, and its Mongolian chef Garudi was famous all over Beijing. From the end of the Qing Dynasty to the beginning of the Ming Dynasty and the founding of New China, although there were roast whole sheep in Mongolian palaces around the country, the roast whole sheep in Alashan Palace was the most famous, because there were a group of famous chefs headed by Hu Sixty-three who roasted whole sheep. After the founding of New China, due to the people's government's attention to the Mongolian traditional famous dish, this famous dish was not only restored, but also improved a lot. Now the College of Finance and Economics in our region has listed roast whole sheep as an important chapter in the cooking technology of Mongolian meal class. Simply speaking, the method of making roast whole sheep is to hang the hoof of "Zhuma" white-striped sheep with a special device, then put all kinds of condiments into the pre-cut incision and abdominal cavity, then coat the epidermis with a layer of edible oil, and then put it into a special oven for roasting. After baking for more than three hours, it is a roasted whole sheep with crispy skin and delicious meat. According to the general rule, after five courses are served at the banquet, the roast whole lamb is put on the big plate, and after the guests are invited to watch it, it is taken back, and the skin and meat are cut into pieces or pieces to serve again. When eating, you can use hinge cakes at will, with meat, green onions, sweet noodle sauce and other condiments to eat, but it also has a special flavor.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)