When is the roasted whole sheep

Roasted whole sheep (Mongolian "Thimphuen", "good Ni, Xi Ri Na") is the Mongolian reception of guests of a

famous dish. Color, aroma, taste and shape, unique flavor. Roasted whole sheep originated from the Mongolian people. Its historical origins can be

traced back to a very long time. According to the archaeological data confirmed: "Loop people" that is, "Ordos people" fossil teeth attached

near the area, not only found in ancient human use of ash, but also burned bones. The archaeological report

says: "The Ordos people have used fire? digging pits in the sand? to burn hunted wild had." The Yuan

History records that in the 12th century the Mongols "dug up the ground and made kan to start a fire to cook meat," and by the 13th century, during the Yuan Dynasty

there were great improvements in meat-eating methods and diets. Park General Affairs - Liu steamed sheep ", on the roast lamb made

a more detailed account: "Yuan Dynasty Liu steamed sheep, in the ground for the furnace three feet, around the fire, so that the whole through the red,

with iron grates contain sheep, on the willow cover covered with soil sealing, in order to be cooked to the extent." Not only is the production of complex and sophisticated, and with

specialized roasters. To the qing dynasty all over the mongolian royal family almost all to roast whole sheep to treat the guests, its famous included

Rituals. Kangxi, Qianlong years, Beijing's "Luo Wangfu" (Luo Buzang Duoer Ji) in the roasted whole sheep,

Located in the capital, great fame, even the chef Ga Rudy (Mongolians) is also very famous. The end of the Qing dynasty straight

To the beginning of liberation, there are roasted whole sheep in the royal family around. After the liberation, not only restored this famous dish, but also

many improvements.

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