Three Sheep Delicacies

Three Sheep Delicacies

　　Thanks to their superior breed and unique flavor, Xuwen sheep are famous nationwide. Xuwen mutton is known for nourishing yin and tonifying kidneys. With low cholesterol and fat content, it has also been used to develop various health foods. Additionally, Xuwen mutton tastes delicious and can be enjoyed for breakfast or as a late-night snack. As a result, in Xuwen, from high-ranking officials and the wealthy to farmers of modest means, everyone loves mutton.

　　In Xuwen, besides the famous Whole Lamb Feast, boiled sliced lamb, lamb offal, and braised lamb, there is also a highly renowned snack—“Three Sheep Delicacies.” As the name suggests, the “Three Sheep Delicacies” are actually commonly seen in Xuwen: lamb congee, lamb soup, and lamb bone broth.

　　Xuwen lamb has smooth skin and tender meat, mainly because chefs usually choose lambs weighing less than 12–13 jin (about 6–7 kg) for cooking. The so-called lamb congee is made by simmering lamb broth with rice. Each bowl of lamb congee is sold for just five jiao. When you arrive at a lamb congee shop, the owner lifts the lid of a steaming, misty large pot, instantly filling the air with a rich yet slightly gamy aroma. The owner then scoops out a generous bowl of congee and serves it to you. The congee is pale yellow with a thin layer of clear oil floating on top. Meanwhile, an attendant seasons it for you. On the counter of the congee shop, there are trays of lamb soup ingredients (boiled sliced lamb, lamb tripe, lamb bones, and other bits) for customers to choose from. The congee is smooth on the palate, bursting with the fragrance of both congee and meat, making it very appetizing. Xuwen lamb's skin and meat are perfectly balanced—thin-skinned with tender flesh, featuring long and coarse muscle fibers. The meat is loose and doesn't stick to your hands. The bones of Xuwen sheep are wide and long, and their marrow is especially delicious when sucked out. Xuwen lamb soup is made by simmering lamb bones together with ground dried fish powder, resulting in a golden-hued broth that is both visually appealing and incredibly satisfying. In short, the “Three Sheep Delicacies” are simply “awesome” to eat. Moreover, their seasonings are also distinctive: mixed with sesame oil, soy sauce, minced garlic, chili, and crispy fried garlic, creating a unique flavor. (The crispy fried garlic is brown in color, extremely crunchy, and made by frying thin slices of garlic.)

　　Thanks to their great value, starting around 9 p.m. every day, Xuwen’s lamb congee shops become lively. Patrons include both men and women, young and old. Many of them, while eating lamb congee and lamb soup, often order a few deep-fried dough sticks (youtiao) to go with it, which makes the meal even more enjoyable. Even at one or two o’clock in the morning, many lamb congee shops remain packed, and all of them stay open until dawn before closing. (Text by He Qiang)