Zijing Hotel Ningxia

When I was in primary school, there was a mutton barbecue stall at the school gate. Two Xinjiang brothers with big eyes and long noses are chanting with fans in their hands. "Mutton kebabs! Xinjiang mutton kebabs! "

Just out of school, cumin and meat smell on our faces, involving our stomachs and tearing our adrenal glands. If no parents come to pick them up today and see the sun, all his glory will go to the mutton skewers strung on colorful auspicious clouds. If you see familiar faces as soon as you leave school, you will feel that the thunder is much louder than the rain, the sky is falling, and you will be entangled when you walk past the mutton stall.

A string of mutton roasted to reddish brown with a layer of cumin pepper on it. You can still feel the temperature of the stick when you reach it. From the fingertips to the tip of your tongue, saliva has been brewing into the sea in your mouth. Lips and teeth scrape off mutton inch by inch, and the spicy, chewy and roasted meat smell activates the whole facial nerve, just like lying on the back of a donkey with two generations of love, drunkenly rippling on the pasture in Xinjiang.

Of course, eating a bunch is not enough. Eating a handful is a human enjoyment. Mutton stall is my financial enlightenment. One piece of pocket money a day, seven pieces a week, rushed to the mutton stall with seven folded triangles and shouted at the little brother in Xinjiang wearing a square hat and vest, "Seven kebabs! There are many peppers and cumin! "

Holding a kebab in my left hand and a kebab in my right hand slowly slipped through my mouth, just like holding a roast leg of lamb in my hand, which made me look ferocious. Inadvertently, I heard countless children pass by and swallowed.

Later, I went to junior high school in the city, and there were mutton kebabs in the city center. Flue-cured tobacco confuses a street. Brother Xinjiang waved his fan more violently, and the people in line surrounded him several times. The mutton kebabs in the city center are bigger and hotter than those in front of the primary school, and my living expenses are more, but I don't worship my little brother in Xinjiang and I don't like mutton kebabs anymore.

When you eat mutton again, it's meat buns, mutton buns and mutton fires.

The first time I went to Xi 'an, I staggered by train for more than ten hours. When I arrived at the hotel, I plunged into the bed. When I woke up at night, all my friends went to the night market. I'm too tired to move. Have the hotel call me to order food. At that time, there was no online take-out and no review software. The hotel waiter gave me a big plastic bag, saying it was "Chinese hamburger, mutton".

When I opened it, it was a Chinese hamburger, a pie bigger than my face, filled with meat, green peppers and onions, and a real fragrance poured into my nose. I feel oily when I hold it in my hands. I opened my mouth hard and took a big bite. The mutton was slagged at the entrance, and the stimulation of green pepper and onion exploded in my mouth and swallowed it. It was the smell of cumin and coriander.

Later, a friend from Shaanxi told me that I ate pirated meat buns, but it happened that it was the pirated goods with mutton that became the best meat buns in my memory.

I forgot where to play again and took a black car when I came back. My friends were so tired that I took a nap in the car. I asked the black car master, "Do you have faith?" This question really opened the driver's chatterbox and told me that Xi 'an is a place with tolerant beliefs. A street is full of mosques, Christian churches, temples and Taoist temples. You can't see such a spectacle of religious integration anywhere. Then he told me that he and his friends went to Zhong Nanshan to play and met a 30-year-old nun. The nuns cook for them and invite them to play in the mountains often. The driver asked the nun why she was so young. The nun said she couldn't stand the dust. Then, the master gave a speech in the driver's seat.

"Now young people are ready to become monks. What's that called an exercise? Trail repair Shan Ye, avenue repair the world, you see I drive a black car every day, I just practice on earth ... "

The more the master talked, the more excited he became. I can hardly understand the irregular Mandarin in front of me, but the Shaanxi dialect behind me completely puts me on another planet. My friend woke up with a start, muttering that he was hungry, and the driver calmed down, saying that there was an old mutton soup shop near our hotel, which could take us there, whether to eat or not. We went to that old shop, a street shop, which was full of middle-aged and elderly people. After getting off the bus, the black car master rolled down the window and shouted at us.

"Mutton bubble must break off! Take your time! "

That mutton bun was the slowest meal we had in Xi 'an, because everything we ate in other stores was well done. That old shop gave us a complete bun to break ourselves and slowly break it among a bunch of middle-aged and elderly people.

On the day I left Xi 'an, I woke up early in the morning and walked to the nearest vegetable market. There are super cheap watermelons, amethyst-like grapes, and Xi people who buy food early. The crowd is peaceful. Passing the breakfast shop, all kinds of dog cakes exploded in the oil pan. I walked to a small window with the largest number of people and walked slowly forward. At the suggestion of a young man, he scooped up a pile of mutton fire and a cup of mutton offal soup, held it in one hand and the other, stood at the gate of the food market, and ate and drank under the tall old city wall. Unlike the fire in Baoding, the fire in the vegetable market is thicker and softer. The mutton has no donkey oil and is mixed with coriander. It is so big and full that it wants to roar out a Shaanxi opera with mutton offal soup.

Sheep in the north are very different from those in the south. Northern mutton has a unique flavor of sheep. Southern sheep is like a combination of fish and chicken. In the same part, the former is fresher and the latter is tender.

I like to eat copper pot pork in the north in autumn and winter, and the castrated sheep in Inner Mongolia choose the best parts such as brain, cucumber strips, big trident and small trident. Add charcoal fire to the copper pot, add Chili oil to sesame sauce, cut fresh mutton by hand, open the bottle in the Arctic Ocean, let the north wind blow, and let it warm from the stomach to the heart. The Jubao Garden is too crowded and the flyover is too shabby. Grandpa Yang is the happiest, the environment is reliable and considerate, the variety of dishes is complete, and the meat can eat a new taste of 2 1 century. But if you take it to heart, the nearest one is often the most diligent. It is particularly comfortable to go out and turn left at the south gate to rinse meat.

If you are in the south, you only love Sichuan Jianyang mutton soup, China-US big-eared sheep, mutton bone, pig bone and crucian carp stew soup, mutton oil, ginger and mutton flavor, add pepper and fennel to taste, then cook in the broth, and serve it in a big bowl, just like a slender and smooth Sichuan girl blowing gently to her ear, all tender. Pick up a piece of purple rubbed mutton, bread it with Sichuan pepper, and put it in your mouth. "Hmm", a glass of Chishui River white wine, don't stop me, let me get drunk in the sheep's nest.

Later, I fell in love with whisky. What local dishes should I go with? Roast lamb chops, of course.

So far, I haven't been to the holy land in Xinjiang, but I was lucky enough to taste Yanchitan sheep in Zhongwei. It is no exaggeration to say that all the mutton I ate before was a wolf in sheep's clothing. I didn't know what sheep there are in the world until I met this tan sheep that grew in the desert of Ningxia, and it is worthy of being the most famous mutton sheep at home and abroad. The traditional charcoal roasting method of the old Muslim family, wild and unrestrained sand, lamb chops are roasted until golden and shiny, and the burnt smell is fragrant. Take out a bottle of Abbe 10 from your backpack and put it in a small cup. Crispy outside and tender inside, with smoky fruit fragrance, so soft and intoxicating. Oh, my God, this is simply the Garden of Eden in the ancient East.

Turn right to the north, eat Chifeng roast leg of lamb and Xilin Gol mutton, marinate them with dozens of seasonings, and brush them layer by layer after getting angry. Bake until the meat is crisp, cut into strips, and serve with cucumber strips, Chili noodles, tomato sauce, fermented bean curd, mustard juice and lotus leaf cake. Put the old and new combination on the table. Just like the ritual sense of roast duck, lotus leaves are wrapped in sweet side dishes, crispy leg of lamb, small mouth chewing, big mouth chewing, and flavored milk tea in a porcelain basin. Even if the trip to Inner Mongolia is too cold, roast leg of lamb and milk tea can still give Inner Mongolia full marks.

According to legend, I have a backache in the queue at Xinjiang restaurant, and another name is Urumqi Beijing Office. Hunger and thirst who have never been to Xinjiang can get some comfort here. A hand-grabbed rice, a plate of hand-grabbed mutton, and a bottle of Dawusu simply opened a new world of stomach sacs. Why is big white rice so fascinating? Why is boiled mutton so emotional? WuSu na swished down his stomach, like jumping off the top of the desert. One word, cool, two words, flying cool.

From then on, to verify the kung fu of a mutton restaurant, we only need to order a plate of hand-grabbed rice and a hand-grabbed mutton, and Wusu will be more beautiful. Fuck your exquisite dishes and your environmental songs and dances. As long as your mutton is delicious and the chef serves, please ask the grass people to worship!

Winter is coming, I ate mutton for a month under the banner of sticky fat, and my face was covered with small hot sores. When writing this article, I vowed to suspend mutton tonic for one month. I don't know. I just walked out of the house. Fuck! There is mutton powder here! Fuck? This business is not bad! Ok, ok, after eating this bowl of mutton powder, we will go for a month.

Unfortunately, it happened to be opened at home, so mutton powder became the way to open it every morning. ...

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