Composition of 100-word gourmet food in Luoning County.

Roast whole sheep 1. Lambs weighing about 15kg in that year were selected to roast whole sheep in Lanzhou. They were washed with 60c warm water, shaved and washed with 80c water. The outer skin was rubbed with white soy sauce, and pepper and pepper water were smeared in the abdominal cavity. Then the abdominal cavity was opened with an iron fork, hung in the furnace for barbecue, and cooked lard was coated while roasting. After about an hour, the mutton turned golden yellow. Some also roast and stew whole sheep in the ancient way. That is, take out mutton viscera, put red dates into the abdomen, wrap them with straw curtains, bake them with wet mud, take them out when the mud is dry, wash them, paste them with rice flour paste, fry them, slice them, stew them in a pot for three days and three nights, and then mix them with soy sauce, vinegar, pepper and sesame oil to eat. It is golden in color, crisp and delicious. 2. Roast whole sheep in Xinjiang Roast whole sheep is one of the most precious dishes in Xinjiang. The reason why it is so famous is that it has its own unique production method besides exquisite materials. Xinjiang mutton is tender and tasteless, and enjoys a high reputation in the international and domestic meat markets. Skilled chefs choose the best two-year-old Altay Capricorn sheep, slaughter and peel them, remove their heads, hooves and internal organs, and put them on with a wooden stick with a big nail from beginning to end, with their necks stuck on the nail. Then use egg yolk, salt water, turmeric, cumin powder, pepper and white flour to make a paste. Wipe the whole sheep with the adjusted paste and put it head down in the hot pit. Cover the pit tightly, use wet Buffon, stew for about an hour, uncover and observe, the stick is white near the meat, and the whole sheep is golden yellow. Take it out and serve it. After the whole lamb is roasted, put it on the dining car. The cook tied red silk on the sheep's head and tied it into a flower knot. Coriander or celery is put in the sheep's mouth. The dining car is equipped with a knife, and the waiter's cart rotates around the dining table, so we sincerely invite guests to eat meat with a knife. Roast whole sheep has the color of Huang Liang, with crispy skin and tender meat, which is very delicious. It is a good product for Uighurs to entertain VIPs. In Bazaar, a southern Xinjiang town such as Hotan and Qiemo, there are stalls selling roasted whole sheep, which are specially chopped and then retailed. 3. It is introduced that roasting whole sheep is to choose a goat or a fat lamb under one year old as the main raw material. After the sheep is slaughtered, the hooves and internal organs are removed, mixed with refined powder, salt water, eggs, turmeric, pepper and cumin powder to make a paste, and then evenly coated on the whole body of the sheep. Then wear a wooden stick with nails from beginning to end, put it in a special pit, cover the pit tightly, and keep rolling for about an hour. Roast whole sheep is a famous Xinjiang dish comparable to Beijing roast duck and Guangzhou crispy suckling pig. Its authentic products are at the southern foot of Tianshan Mountain, and its unique fragrance can be smelled in "Bazaar" in Kashgar and Hotan.