Is there a good place to eat mutton in Hangzhou?

Chef in Inner Mongolia: Hailaer mutton in Hulunbeier, Inner Mongolia is tender and delicious, and there is no smell, because Hulunbeier grass sheep go out with the wind in the morning and come back with the wind in the afternoon, only eating grass tips, drinking mineral water and not eating artificial feed. Absolute Mongolian flavor!

Just order mutton and a Mongolian song by the way, and the girl will sing and dance, so that you can cross the Inner Mongolia grassland in an instant. In the production process, Inner Mongolia chefs strictly follow the ancient tradition of grassland. When eating mutton, he only eats the front legs and never eats the back legs, because the oil in the front legs is thick and it really smells good when roasted! While baking, brush dozens of secret spices to adjust the taste, which is definitely a pure Mongolian taste.

Pianpian healthy food

The most formal mutton in Hangzhou. It is not a physical restaurant, but a "sheep grabbing conference" initiated by young chefs from two five-star hotels.

The sheep they used were all airlifted from Altay in northern Xinjiang to Hangzhou. Altay sheep are muscular, lean and delicious.

The "sheep picking conference" needs to order food online three days in advance, and then the chef will provide on-site service.

Their whole lamb meal is not a simple roast whole lamb. Skilled chefs will provide many refreshing new ways to eat. In addition to eating delicious mutton, the "Sheep Picking Conference" also added role-playing interactive games to give foodies a brand-new dinner experience.

? Jiangbulake

Jiangbulake is the only Xinjiang restaurant in Hangzhou that deals in authentic Gongnaisi mutton. The chef is from Yili, cooking with traditional Kazakh herders. He only cooks mutton with clear water, adding some salt when cooking. Delicious hand-grabbed meat can immediately grab the stomachs of foodies. Only mutton in natural pastoral areas dares to use this method. I'm afraid there's nowhere to hide at home if mainland sheep are stewed like this.

Recently, the store also launched a roast whole sheep, which only uses a dozen kilograms of mutton, pickled in a unique way for herders, and then roasted. This is a great test of the chef's skill. If you eat less for a few minutes, the meat will not be cooked. If you eat more for a few minutes, you will not be able to eat the fat and tender taste of Gongnaisi mutton.