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点开你就饿了!(美中報道)

牛羊肉的烹制,可算是被中国人给玩明白了。除了北京的东来顺涮羊肉、“南宛北季”烤牛羊肉、月盛斋酱烧牛羊肉,还有山西冠云平遥牛肉、内蒙古烤全羊和宁夏手抓羊。可谓是五花八门。

东来顺的涮羊肉有选料精、调料香、糖蒜脆、火锅旺等特点,只要将羊肉片放入汤中,稍涮片刻就熟了。东来顺涮羊肉肥而不油,瘦而不柴,一涮即熟,久涮不老,吃起来不膻不腻,味道鲜美。怪不得北京人常说“涮肉何处嫩,要数东来顺”。

阿拉善烤全羊是内蒙古自治区阿拉善特有的美味佳肴,是游牧民族智慧的产物。阿拉善烤全羊采用土种绵羯羊,经过当地植物梭梭的烤制,烤出的肉以色、香、味、形俱佳而闻名。

北京月盛斋创建于清代乾隆三十年,以酱牛肉和烧羊肉而闻名。酱牛肉使用的香料,既能调味,又有药用价值,做出的肉品不仅味道鲜美,而且还具有滋补养生的功效。

月盛斋烧羊肉讲究火候,除了选料、配方和独一无二的兑老汤技术外,又有验料、选材、调汤、煮制等约二十道工序。日午烧来焦且烂,喜无膻味腻喉咙。

各式各样的牛羊肉烹制技艺有的源于宫廷,有的来自民间。它们不仅凝聚了中国劳动人民的智慧结晶,也成为了中华美食文化中的瑰宝。

英文版

Beef and mutton cooking

Chinese are masters at cooking beef and mutton.

In Beijing,there are a variety of beef and mutton dishes,including mutton hotpot in Donglaishun,grilled beef and mutton in Kaorouwan and Kaorouji,and sauced beef and braised mutton in Yueshengzhai.

Meanwhile,there are also beef and mutton dishes with regional characteristics,including corned beef fromShanxi,roast whole lambfrom Inner Mongolia,and Ningxia-style mutton(eaten with the hands).

How diverse these cooking techniques are!

Donglaishun is characterized by its high-quality mutton,fine flavors,crispy sugar garlic,and a very hot pot.

Put the mutton slices into the pot,and it will be instant-boiled.The fatty part of the mutton is not greasy while the lean part is tender.

It is cooked within seconds,but its unique taste is long-lasting.No wonder Beijing residents often say:"To find the most tender mutton,you must visit Donglaishun."

Roasted Whole Lamb is a unique delicacy in Alxa,Inner Mongolia Autonomous Region.It is also a product of nomadic wisdom.The roasting process is fueled by the local plant saxaul and only native sheep are used.The roasted lamb is famous for its excellent appearance,aroma and taste.

Yueshengzhai was founded in Beijing in1765,famous for sauced beef and braised mutton.

With the flavorful spices boasting additional medicinal value,this delicious beef dish can help keep people in good health.

Heating is essential for braised mutton.Other than the unique selection of ingredients,recipe and soup-mix,about20steps are required.

Braised and well-cooked at noon,the dish is both yummy and palatable.

Some of the cooking techniques originated from the royal court,others from folk remedies.

They embody Chinese wisdom and treasures of Chinese food culture.(中新网)

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