Beef and mutton cooking

　　Chineseare mastersatcooking 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!

　　Donglaishunis characterized by itshigh-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 itsuniquetaste is long-lasting. No wonder Beijing residents often say: "To find the most tender mutton, you must visitDonglaishun."

　　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 in 1765, famous for sauced beef and braised mutton.

　　With the flavorful spices boastingadditional 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, about 20 steps are required.

　　Braised and well-cookedat 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.

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