Who knows the historical origin of roast whole sheep? How to make ...

The second kind of Mongolian meat is roast whole sheep. This is an all-sheep banquet inherited from the court banquet in the Yuan Dynasty. In the Qing dynasty, it was favored by the Qing court, and was called "cheating horse banquet", which often entertained Mongolian princes. Emperor Qianlong of the Qing Dynasty once showed great poetic feeling and wrote poems to praise the banquet. "Cheating a horse" is a different translation of "Ma Zhu" or "Zhaomu" in Mongolian, which refers to a famous dish roasted by Aries after being slaughtered by traditional Mongolian methods. Its color, aroma, taste and shape are excellent, and it is the best dish with the most exquisite cooking skills in Mongolian meat.

According to Yuan history, in the12nd century, the Mongols "dug the ground to burn meat". By the Yuan Dynasty, the way of eating meat and meals of Mongolians had been greatly improved. "Steamed Sheep in Putong Liu Shi" introduced the roast mutton in detail: "In the Yuan Dynasty, there were steamed sheep with willows, which were cooked for three feet on the ground and all around with fire, so that the sheep were covered with iron bars and covered with willow branches, depending on the ripeness." It can be seen that not only the production is complicated and exquisite, but also a special oven is used. In the Qing Dynasty, almost all Mongolian princes and ministers used roast whole sheep to entertain distinguished guests, which was a high-standard courtesy. During the reign of Kanggan in the early Qing Dynasty, the roast whole sheep in Beijing's "Luowangfu" (Alashan Wang Fu) was very famous, and its Mongolian chef Garudi was even more famous in Beijing. From the late Qing Dynasty to the early Republic of China, when New China was founded, although there were roast whole sheep in Mongolian palaces all over the country, the roast whole sheep in Alashan Palace was the most famous because a group of famous chefs headed by Hu Sixty-three roasted whole sheep. After the founding of New China, due to the people's government's attention to Mongolian traditional famous dishes, this famous dish has not only been restored, but also greatly improved. Now, the College of Finance and Economics in our district has listed roast whole sheep as an important chapter in the cooking technology of Mongolian class.

To put it simply, the method of making roast whole sheep is to hang the hooves of "Ma Zhu" white sheep with a special device, then put all kinds of seasonings into the pre-cut incision and abdominal cavity, and then coat the epidermis with a layer of cooking oil, and then bake in a special oven. After roasting for more than three hours, it is a roasted whole lamb with crispy skin and fragrant meat. According to the general rule, after five courses are served at the banquet, roast whole sheep is put on a big plate, invited guests to watch it, then taken back, and the skin and meat are cut into pieces or slices before serving. When eating, you can use hinge cakes at will, accompanied by meat, green onions, sweet noodle sauce and other condiments, which is also unique.

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