Fish Wrapped in Mutton

This dish is a classical dish of Pengcheng, which started in Peng Zu. According to the Record of Da Peng's Cooking, Peng Zu's youngest son Xiding likes fishing. Peng Zu was determined not to allow him to drown. One day, Xiding caught a fish and asked her mother to cook it. It happened that mutton was being stewed at home. While Peng Zu was away, her mother cut the mutton and hid the fish. She stewed it with the mutton until the fish was cooked and took it out with Xiding. When Peng Zu came back to eat mutton, he felt that it smelled strange, so he asked him why. According to his wife's explanation, Peng Zu is really delicious if it is reproduced by law. Some people think that the word "fresh" in Chinese characters comes from this. Tibetan fish in sheep's side is one of the favorite dishes of Liu Bang when he was young and middle-aged. There is such a doggerel in Fengxian County: "Prosperous and prosperous Han Gaozu, mutton in fish sauce is full of food. Expedition to the east and exploration of hometown in the west, and enjoy eating mutton with fish sauce. " This dish originated from Peng Zu's "sheep hide fish". The production of Tibetan fish in sheep's side is very particular about the ancient method. In summer and autumn, Jieyang is used to match crucian carp, and in winter and spring, castrated sheep is used to match mandarin fish. Its dishes are characterized by original flavor, rich flavor and mellow taste.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)