Where does Shipu mutton come from?

Shipu mutton is a special food in Qiandeng Town, Kunshan City, Suzhou City, Jiangsu Province. With its unique taste and good quality, Qiandeng Shipu mutton has accumulated a certain reputation around Kunshan and Shanghai, attracting many diners to taste it.

Shipu mutton has a long history and is highly sought after by food lovers. Together with the collection of books and Taicang Shuangfeng, it is known as the three major mutton brands in Suzhou.

In recent years, with its unique taste and good quality, Shipu mutton has accumulated a certain reputation around Kunshan and Shanghai, attracting many diners to taste it. The raw material of Shipu mutton is local goat mutton. However, in recent years, due to the large demand, the number of local sheep has become less and less, and most live sheep are purchased from Chuzhou, Anhui. Every year, the purchaser will feed the purchased foreign sheep with strawberry leaves or corn stalks one month in advance, so that the "foreign sheep" will become "local sheep" and the quality of mutton will be guaranteed before serving. Shipu mutton is compact and less fat, which is more in line with local tastes.

Shipu's all-sheep banquet is the representative of Qiandeng and even Kunshan's food culture. It doesn't eat whole sheep like roast whole sheep in the north, but tastes all parts of the sheep, and makes excellent, fragrant, beautiful and varied special dishes with different cooking methods such as braised, boiled, cold dishes and stir-fried. When Shipu lamb feast originated, there is no reliable written record.

The cold dishes of the whole lamb feast include tripe, liver, heart, eyes, ears, tongue, whip, chop suey and sliced mutton. Among them, white-cut mutton is a classic specialty of Shipu mutton. White-cut sheep meat, roasted without any seasoning, just dipped in a little salt flower or fresh soy sauce and lubricated at the entrance. Only mellow, fine products are fresh, fragrant, fat and tender is the real delicious. Hot-fried mutton banquet includes stir-fried lamb loin, steamed sheep brain, roasted sheep tendon, braised mutton and so on. Among them, braised mutton is crisp but not rotten, fresh but not greasy, and even the belt bones are burnt with oil, which is full of flavor and rich in taste. Of course, we have used cold cuts and hot fried dishes, and we can't do without the original mutton soup with flavor. It is best to have mutton boiled in sheep's blood in mutton soup, which is actually packed in blue and white bowls. Glittering mutton, dark brown sheep blood, thick white soup, and sprinkled with some green garlic leaves make the sheep blood taste smooth and delicious, and the soup is overflowing. When the bowl of mutton soup is almost at the bottom, the boss will always take the initiative. Generally speaking, the whole lamb feast reaches its climax with the serving of the leg of lamb boiled in casserole. The well-known all-sheep feast is to make a fuss about all kinds of things on sheep. Every dish has its own characteristics and flavor. After eating it, people can't help but shout, "Eat Shipu mutton, cool! Addicted! " .

On 20 1 1 year, guests from all over the world were invited to taste Shipu mutton for the first time in the form of festivals, which not only enhanced the popularity and reputation of Shipu mutton around Kunshan and Shanghai, but also further amplified the brand effect of Shipu mutton and promoted the development of Qiandeng catering and tourism. Eating lamb feast in Qiandeng is no longer limited to Shipu Village Restaurant and Shipu Mutton Restaurant. More than ten hotels, such as Shipu Hotel, Yurong International Hotel, Qiandeng Yao Ji Hotel, Zuixianlou, Datang Ecological Park and Jingu Farm, have launched a series of mutton banquets or special dishes.