Xinjiang people, why can’t you live without mutton?
Sheep play an important role in the diet of Xinjiang people, and a sheep can always have a variety of ways to eat.What is the magic of Xinjiang mutton?Let’s take a look at how it became a dish.Where did the sheep we ate today come from?A sheep first appeared in history about 10,000 years ago while a sheep appeared in history as a domestic animal 4,000 years ago.Before the pre-Qin Dynasty, sheep had been used as sacrificial offerings. With the increase of population, the single diet could not meet the demand, so people began to think about domesticating wild sheep.▲ As a sacrificial object, the four sheep square Buddha can be domesticated only if it has several characteristics: it can provide people with enough food or other value;Short reproductive cycle;Fast growth rate;Meek temperament;Not easily frightened;Can reproduce in domestic conditions.And sheep happen to meet all of these conditions.If you look at the meat products that are common on our dinner table: cows, chickens, ducks, geese, rabbits, etc., you can see why these animals are the first choice for protein supplement.Sheep were the choice of nomadic people According to Han Book xiyu Zhuan The Serbs followed their livestock to chase water and grass and the Serbs were nomadic people living in the Ili River Valley at that time.After liberation, many bones of horses, sheep, cattle and dogs were also unearthed from the tombs of Wusun in Tekesu, Zhaosu and Xinyuan, among which the bones of sheep and horses were the most.Literature records and archaeological findings during the Han and Tang dynasties show that sheep farming was more important than other animal husbandry in the livelihood of the grassland tribes in northern Xinjiang.Most of northern China belongs to the temperate continental climate, with cold winter and hot summer, large annual temperature difference and concentrated precipitation.In winter, eating mutton can play a role in complement deficiency, dispelling cold, nourishing qi and blood, so that herdsmen can survive the long and cold winter nights.Sheep can not only become delicious food on the table, but their body parts can also meet the production and life needs of local herdsmen.For example, in Altay, Xinjiang, known as the “origin of human skiing”, local Kazak herdsmen wear hand-made sheepskin ski suits and fur-leather boots to travel in the boundless snow.High quality wool is one of the raw materials for making carpets.Pastoral area life is dry and boring, only colour is gorgeous, the carpet with various patterns can make whole home become sweet and comfortable.The dull pastoral life often required the accompaniment of music, and the strings of the rewap were made of sheep intestines.Why are Xinjiang sheep so delicious?A lot of people will mention the evaluation of Xinjiang mutton “not mutton”.The odor of mutton is mainly derived from fatty acids, which are not in the sheep itself. Sheep is a ruminant animal, so there are many microorganisms in the stomach, which break down lipids and produce some volatile fatty acids. These fatty acids are mixed into the fat of the sheep to create the odor.However, due to different factors such as sheep breed, producing area and feed, the degree of odor is also different.Altay sheep in Xinjiang province are famous for their delicious meat and no odor. Some people even make up a rhyme to praise them: the golden way to walk, the Chinese herbal medicine to eat, the mineral water to drink, and the fur leather clothes to wear.It can be seen that high-quality varieties and natural geographical environment will make mutton taste better.Not only does Xinjiang mutton taste delicious, but people in Xinjiang know how to cook it to maximize the value of mutton.In pastoral areas where transportation is difficult, herdsmen cook mutton in water and eat it with a little broken promises to provide energy for them to ride horses and whip.On the arid edge of the desert, locals make pilao, or pilao, with carrots grown in the sand, to sweetens the lamb.In robbs’ villages, break off a few tamarisk sticks at random, make a fire of poplar wood, sprinkle a handful of salt and pepper, and cook the most seductive delicacies in the roughest way.At hotan night Market, watermelon and mutton collide to make you want to leave.Of course, it’s not just fresh mutton that is the most delicious. Sheep’s heart, blood, lungs, intestines and tripe can also make a bowl of haggis.Mutton and all kinds of pasta are also perfect: oily meat mixed noodles, baked buns, thin-skinned buns, naan meat, mutton braised cakes, narun, and so on, each bite is the evidence of fatness!Xinjiang people’s love for mutton is a choice of nature and genes.After thousands of years of changing fields, xinjiang’s native lambs are more adapted to the arid and Rainier environment, adapted to the life of changing pastures, adapted to avoid the thorny thorns on the Gobi, satisfying the picky taste buds of every diner.-END-