Qianjiang Evening News·Hours News Reporter Huang Baoqing
Every season change, there are delicious foodies that make foodies miss. Many people in Hangzhou believe that mutton is hot and must wait until it is cold before eating. Therefore, whenever the autumn wind blows, mutton is hot.
So, a reporter from Hangzhou foodie took advantage of the National Day holiday and visited several good places to eat mutton. Although these restaurants are a bit far away, they cannot be an obstacle for foodies to eat meat.
Braised Lamb is a specialty in Linping District, Hangzhou. Several famous restaurants use mutton as their signature dish. However, Zhou's mutton, located at No. 121 Xinghuo South Road, is a specialty store that only sells braised mutton, and there are no other dishes.
Linping people who love to eat mutton almost know that this Zhou's mutton, which has been open for 18 years, only open for half a year every year. It will start on time on National Day and close on time until the end of March of the following year. Moreover, the door was locked during the closure of business and never did other side jobs. The six-month willful holiday made countless small bosses envious.
However, Zhou's mutton opened particularly early this year. On September 16, the boss, Master Zhou Rongjin, posted a message to all foodies in Moments - the mutton is on the verge of fever, and then he became busy. It only took three or four days from opening to normal sales. Yesterday, 6 pots of 80 kilograms of mutton were sold.
Lao Zhou told reporters that this summer is very hot, and it was just cooler at the end of August, and a foodie called to ask when the sale will be launched. By early September, the old customers had more calls to urge them to start.
So, Lao Zhou could only open the business early. He cooked mutton before dawn every day, and his wife was responsible for packing and sending express delivery.
Although the epidemic in the past two years has had an impact on the sales of braised mutton, it has enabled Lao Zhou to gain a lot of orders from other places, and has also made Lao Zhou a major customer of SF Express . The mutton was sent out in the evening, arrived at Shanghai at around 8 am, and most cities can receive it at noon the next day.
Chengdu, Shenzhen, Yunnan, Heilongjiang... There are orders in various places, most of which are Beijing. Some people from Zhejiang buy specialties to give to local friends, while others are Linping people who go out to work and think about eating mutton.
Roasted mutton is the ancestral craft of the Old Zhou family, and it has been passed down to him as the sixth generation. His father, Master Zhou Genhua, is 78 years old and is a famous chef in Linping. A few days ago, someone held dozens of tables of banquets, and Zhou Genhua was still the chief manager who controlled the overall situation.
Speaking of the secret to roasting mutton, Zhou Rongjin said that first of all, you should choose the mutton well, and secondly, you should use wood to cook it; as for the seasoning, there is no secret at all, only light soy sauce, dark soy sauce, local old ginger, refined white sugar, and rice wine, these have always been these.
MSG has never been bought. My father always believed that the mutton was fresh enough, and there was no need to add MSG, which could save costs.
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