Cooking technique of beef and mutton

Name of Chinese national intangible cultural heritage: beef and mutton cooking technique

Declaration area or unit: Alxa League, Inner Mongolia Autonomous Region

Project No.: 951

Project No.: VIII - 168

Time of publication: 2008 (second batch)

Category: traditional art

Region: Inner Mongolia Autonomous Region

Type: new item

Declaration area or unit: Alxa League, Inner Mongolia Autonomous Region

Protection unit: Alxa Hotel, Inner Mongolia Autonomous Region

Introduction to beef and mutton cooking technology (roast whole sheep Technology)

Declaration area or unit: Alxa League, Inner Mongolia Autonomous Region

Alxa roasted whole sheep is a special delicacy in Alxa area of Inner Mongolia Autonomous Region. It has become a treasure at the banquet of Alxa palace more than 300 years ago. Its roasting method is developed from the Mongolian traditional sheep roasting technique, which is the product of nomadic wisdom and occupies an important place in China's food culture.

Alashan roasted whole sheep is famous for its good color, aroma, taste and shape. Its raw material is native sheep, and its meat is tender without smell. The fuel is local plant Haloxylon ammodendron, which has strong and lasting firepower and no peculiar smell. When roasting whole sheep, you need to use a special oven and special ingredients, and you have to go through more than ten processes to finish.

Roasted whole sheep technique is a precious cultural heritage handed down from generation to generation by Mongolian people. It is rich in local flavor and national characteristics, and is a treasure in Mongolian catering. It is of great significance to protect and inherit the traditional craftsmanship of Alxa roasted whole sheep for the study of nomadic life and folk customs and the enrichment and development of Chinese food culture.

Chinese PinYin : Niu Yang Rou Peng Zhi Ji Yi Kao Quan Yang Ji Yi