Whole lamb mat

There is a habit of eating mutton in Taizhou, among which the mutton banquets in Jingjiang, Taixing and Gaogang are more famous. Jingjiang cuisine combines the strengths of northern and southern families, which has both the flavor of Weiyang cuisine and the connotation of Gusu cuisine, and its representative work is the whole sheep mat. Eating mutton is the specialty of northerners. However, after many northerners have tasted the mutton feast in Jingjiang, they don't believe that mutton is so delicious. Jingjiang's mutton feast does have its own unique skills, thanks to its founder, Xing Sanxiang. Xing's mutton restaurant was founded in Xianfeng period of Qing Dynasty and listed in Xing Changxing. It has lasted for five generations and has a history of more than 100 years. Xing Tianxi, the grandson of Xing Sanxiang, developed the characteristics of his grandfather's cooking mutton, and became a famous chef in Jingjiang generation. He was able to cook all kinds of dishes from one sheep through cooking techniques such as frying, frying, stir-frying, roasting, stewing and stewing. Nearly 100 kinds of dishes in the whole lamb mat are all made of mutton, sheep viscera and other organs. Although the raw materials are all from sheep, they are different in color, taste and shape. Some colors are bright, some are dignified, and some are elegant; Some tastes are crisp, some are smooth, and some are crisp and tender; The shapes are varied and wonderful, and each dish can be called a good craft. The mutton banquet in Jingjiang embodies the artistic characteristics of Jingjiang cuisine in color, aroma, taste, shape and name. Like longan ball rolling, it is to dig out the black ball in the eyes of sheep, stuff it with mushy shrimp, and then set it with cherry meat and steam it out in a steamer. It is really appropriate to call it longan ball rolling. Taking care of the whole lamb mat is certainly a superb cooking skill, but ordinary people in Jingjiang's towns and villages also have the skill of burning mutton. Cold-cut, stir-fried, braised, soup ... It's still orderly, decent and delicious. At that time, the daily consumption of mutton by Jingjiang people was calculated by tons.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)