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The finest mutton, representing the facade of Northwest cuisine. The encounter between
and precious ingredients fills people with awe and respect.
Zhuang Zhuang Tavern and Delicious Relationship,
have created this extraordinary journey together.
is led by Jia Yukun, the manager of Zhuangzhuang Tavern, and specially invited Mr. Zhu Haifeng, the chef who has been awarded 2 Michelin stars for many years, Jessie, the manager of delicious relationship, Ms. Xie Li, senior wine expert and founder of Zun Awards, Canada's "Top Chef" Topchef Canada" the only Chinese contestant Mr. Mao Xin and well-known media in the industry, etc., on the occasion of this midsummer, went deep into the hinterland of Inner Mongolia and started a journey of hunting sheep. The
team went deep into the hinterland, looking for sheep. In order to find the best quality mutton, with a sense of mission to trace the source of high-quality ingredients, the team set off to the northwest and arrived at Erlang Mountain, Urad Middle Banner, Bayannaoer City, Inner Mongolia Autonomous Region.
Mountains, streams and undulating earth are beautiful pictures of terroir. Flocks of white cashmere goats walk in the mountains, and here is the place where few people can visit - the origin of
white cashmere goats.
Flock of sheep running freely on the steep rock wall
Flock of white cashmere goats eating vegetation and mountain spring water
In the eyes of the gluttons, white cashmere goats growing on alpine pastures are recognized as high-quality lamb, and the reason for its deliciousness It is hidden in the natural growth environment of white cashmere goats and the original nomadic grazing state.
A male cape goat with at least 4 years old can be called Erlang Mountain White Cashmere Goat . has a long breeding cycle, scarce output, and no taint in the meat, which creates its unique value and flavor.
White cashmere goats looking for food on the cliff
Leaded by the head sheep, the sheep in a nomadic grazing state
Every morning, the head sheep leads the sheep to graze up the mountain, and the flocks of white cashmere goats shuttle freely between the mountains and cliffs, maintaining a great amount of exercise. They drink mountain springs and eat aquatic vegetation until sunset in groups and circles. The special growth environment makes the meat of each goat firmer, which is one of the reasons why it is the best among sheep.
The local herdsmen have been adhering to the free-range way of the original ecology for thousands of years, which is a kind of reverence for nature and adherence to this land.
The guests are staying in this magnificent and inaccessible mountain range
The picnic experience in the hinterland of Erlang Mountain
The local herdsmen are already preparing for the dinner that day. The two extremely precious eight-year-old white cashmere goats were the most cherished gift that day.
They are good at raising sheep and even better at cooking them. The iron pot is the easiest way to cook, and it just shows the deliciousness of the white cashmere goat just right. The most traditional handle meat, just simple salt or sand ginger can be seasoned,In the eyes of the locals, it is not necessary to overcook the mutton, which will lose the chewiness of the mutton.
wrote in "Eat" in the Ming Dynasty: "The meat is all half-cooked, and the half-cooked meat can withstand hunger and feed people." Since ancient times, the "half-cooked" meat is more preferred by people.
Two-Michelin-starred chef Zhu Haifeng observes the making of mutton and shares his cooking experience with herdsmen In about half an hour, the original flavor is slowly volatilized, and the best flavor of mutton milk can be presented.
is a sturdy chunk of mutton, picked up from the pot, and eaten with one hand and a knife in the other, the pure and natural flavor precipitates, and every bite is pure and solid, returning to the original taste of the meat itself.
Zhuangzhuang Tavern founder Jia Yukun tastes sheep soup
Young chef Mao Xin sets a picnic table
The food and wine at the dinner are waiting for guests At the scapula, it is also called shovel plate meat. The natural milky fragrance lingers between the lips and teeth, beautiful but not stinky, which is touching.
is only served when entertaining the most distinguished guests, and it is a delicacy of the highest courtesy.
Zhuangzhuang Tavern founder Jia Yukun introduced his hometown he loves
Delicious food with supreme courtesy
is a night of unwinding under the stars of the Milky Way. When everyone on this trip is really in the origin of the white cashmere goat and immersed in the local environment, they can understand the preciousness of every bite. The reverence for the natural sacred mountain, the gratitude to the local herdsmen, and the pious realization of a delicious mouthful.
When the emotion was deep, a bonfire was ignited with the night wind in the grassland
The local herdsmen sang Humai, which evoked the simple moving in my heart
From late at night, the bright galaxy embraced every person at the foot of Erlang Mountain A guest
returned from Erlang Mountain to Beijing-Zhuangzhuang Tavern, spanning 1,000 kilometers, seamlessly connected, and his love for mutton inspired the restaurant's enthusiasm for mutton dishes.
壮壮酒馆可见式熟成羊肉冷柜
壮壮酒馆开放式厨房
清炖手扒肉
碳烤肉串
羊肉牛肝菌酥壳
壮壮酒馆中的羊肉，同样选自二狼山白Cashmere goat. The growth cycle of more than four years makes the mutton rich in flavor, and the meat is more solid and chewy. In a mouthful of stewed meat, mutton porcini crisp shell, and charcoal barbecue skewers, the original ecological pictures of those mountains and grasslands and goat nomads seem to be glimpsed again.
