Jinxue Fangcang mutton series food is made of high-quality goat mutton, combined with the traditional formula of Cang Shu mutton and modern food technology. The product has the characteristics of tender meat, delicious taste, rich flavor and rich nutrition. After vacuum packaging and high temperature sterilization, the product is safe and hygienic, and easy to carry and eat. Deeply favored by consumers, it was rated as "Suzhou famous brand product"
Suzhou Fang Food Co., Ltd. is located in Sufu Road, the eastern suburb of the town. The company has successfully passed the food quality and safety certification audit. The company's special products are: Babao wild duck, fragrant wild duck, ribs in sauce, Suzhou sauce, spiced beef, boiled crucian carp, drunken fish in Taihu Lake, champion hoof, Suzhou braised duck, dog meat in sauce and other products. It is not only delicious, but also beautifully packaged, and it is very popular in supermarkets, shopping malls and tourist attractions in East China. Eating mutton in the library, and then coming to our food store to choose the exquisite food you like, will definitely make you return home full of food.
"Collecting mutton" began in Ming and Qing Dynasties, and it has flourished for hundreds of years, and it is quite famous in Jiangsu, Zhejiang and Shanghai. Every autumn and winter, all kinds of mutton shops (restaurants) all over the streets smell of mutton, and diners are in an endless stream. However, for a long time, mutton soup has been promoted by mutton shop owners scattered all over the country. Even in the mutton shop in Cang Shu Town, the cooking method of mutton is relatively simple, mainly based on traditional stewing and self-cooking. In order to improve the quality of mutton with a collection of books, cultivate classic dishes, and promote the characteristics, branding and industrialization of mutton with a collection of books, Cang Shu Town held a gourmet cooking competition of mutton with a collection of books.
The collection of mutton is famous for its unique cooking methods and secret recipes handed down from generation to generation, so the mutton is tender and smooth, and the mutton soup is delicious, humid and fragrant. The collection of mutton is climbed by grazing sheep, and the biggest processing feature is to remove the fishy smell that makes people hide their noses. When cooking, only add salt, cut a sheep's body into several pieces, and then cook it with high fire. Then skim the floating foam and "come out", then rinse it with clear water, and then remove the sediment at the bottom of the pot (locally called "cutting feet"). Then put the mutton into the original soup after returning to the pot, and cook it with high fire for more than 3 hours. During this period, the medium and small fires should be properly balanced, and the rotten meat soup should be concentrated. Locals can use mutton to make a "all-lamb feast" consisting of 4,050 kinds of dishes such as braised pork, crispy skin, stir-fry and barbecue.
Question 2: Why is mutton collection called book collection? Is it interesting? Mutton collection is in the season of mutton fragrance again. As soon as Laoqingtai Mutton Restaurant, which was founded in the 24th year of Guangxu, was certified as "China Time-honored Brand", franchisees from Shanghai, Nanjing, Kunshan and other places broke the threshold of Laoqingtai. However, Fu Xiaoming, the "sheep boss", has his own plans-"Old Qingtai" has spread to the fifth generation, and the earliest birthplace of this ancestral signboard is Shantang Street. Returning this golden signboard to his hometown as soon as possible is Fu Xiaoming's biggest "heart disease".
As early as the Ming and Qing Dynasties, farmers who collected books went out to kill, burn and sell mutton. Generally speaking, they are mainly consigned or sold at stalls. It was not until the late Qing Dynasty that they began to open a shop in Suzhou, commonly known as "raising sheep". In the twenty-fourth year of Guangxu, the great-grandfather Fu Jia opened an old Qingtai mutton shop in Shantang Street. Speaking of the glory of their predecessors, Fu Xiaoming clearly remembers grandpa's words from the first generation. Lao Qingtai has been in Shantang Street for decades. It was not until the outbreak of War of Resistance against Japanese Aggression that Fu's great-grandfather had to close down and fled to his hometown at the foot of Dome Mountain. Later, it has been intermittent, and the family occasionally cooks mutton and carries the burden for takeaway. Mutton is made from goats. When cooking, cut a sheep into 4-6 pieces, add water and simmer with high fire, then remove the foam, wash with clear water (called "water"), remove the sediment at the bottom of the pot (called "cutting feet"), then put the mutton into the original soup and put it back into the pot, add salt and water, simmer with high fire for more than 3 hours, and then take it out of the pot to remove the bones. Now the villagers who collect books buy goats from all over the country for slaughter and processing, and use books to make mutton. Their business scope has expanded to Shanghai, Changshu, Zhangjiagang, Wuxi, Taicang and other places. From 65438 to 0998, Fu Xiaoming regained this ancestral property and opened the largest mutton shop in Cang Shu Town at that time.
Question 3: What does "Suzhou collects mutton" mean? From what allusions? Historical origin and development
Cang Shu Town is located in the hilly area in the western suburbs of Suzhou, with undulating mountains and rich vegetation, and has a unique natural ecological environment suitable for raising sheep. Mutton was originally given to family and friends as nourishing food or farm food after the autumn harvest in goat base. Because of its excellent taste, it won the favor of the city people, so it gradually changed to open a shop in the city to do business.
As early as the Ming and Qing dynasties, farmers at the foot of the dome had a sideline in killing sheep, burning mutton and selling mutton. Generally speaking, they are sold by consignment or stall. It was only in the late Qing Dynasty that shops and workshops (commonly known as "raising sheep") were opened in Suzhou. In the 22nd year of Guangxu, Zhou Xiaoquan of Zhoujiachang, a market town, opened the first "Shengmeizhai" mutton shop in Suzhou Vinegar Square Bridge. After announcing the unification, he opened shops and workshops in Duting Bridge and Suzhou Vinegar Square respectively. During the Republic of China, the number of sheep raised in cities increased gradually, and many famous shops such as "Laoyuanxing" and "Xindehe" were opened in Daoqian Street, Yadanqiao and Loumentong. After the victory of the Anti-Japanese War, the first mutton shop in the town, Shengli Mutton Shop, also opened in Shanrenqiao. At the beginning of the founding of the people's Republic, it was still operated by individuals. After the commune, organized by the brigade, more than 10 collective mutton shops were opened in the bustling business districts of Suzhou, such as Shilu, Gao Qiao, Eunuch Lane, Dongchongcheng and Gongxiang. At the turn of autumn and winter, mutton shops inside and outside the ancient city opened one after another. Shops are generally set up along the street without ostentation and extravagance. The cooker stood in the storefront, and the aroma spread to the neighborhood, attracting many diners. "No fresh mutton soup, no brass cymbals" has become everyone's praise, and it has a good reputation so far.
After the reform and opening up, mutton collection has been developing continuously. The number of operators has increased dramatically, and the regional scope has been continuously expanded, covering Suzhou (including six counties and one city), Wuxi, Changzhou, Shanghai, Jiaxing, Zhejiang and other large and medium-sized cities and township fairs. The original 18 administrative village in the town has people running this industry in other places, among which Xing 'an, Prosperity, Agriculture and Forestry, Sheguang, Hefeng, Jianfeng and Shengjian villages in the southwest are the most prosperous. In the 1980s, there were more than 1500 people who went out to open mutton shops in the whole town, and in the 1990s, it increased to about 2000-3000 people.
Question 4: Why do you want to eat mutton from the library? In fact, some people misunderstood. Mutton is delicious all year round, and I especially like mutton. As we locals all know, the mutton soup is especially fresh and delicious now, on the one hand, it is due to the season, on the other hand, we are eating local sheep now.
Question 5: How to read Yangcang Tibetan font?
Zhu Maichen, whose ancestral home is now Suzhou, was born in a poor family in his early years and made a living by selling wages. At first, the husband and the woman sang together. Zhu Maichen likes reading, but his wife is not helpful to reading and expecting a better life, and gradually becomes ashamed of the paid lifestyle. Zhu Maichen knew that his wife didn't support him to study, so he had to hide the book in the mountains, which is today's Cang Shu town (Cang,
Hidden). Cang Shu Town is famous for making mutton food, but nowadays, there are snack bars collecting mutton all over the lower reaches of the Yangtze River.
Question 6: How to read mutton? Do you read Zang or Zang? The pronunciation of Wu dialect is indistinguishable from that of Zang, while the pronunciation of Putonghua should be pronounced Zang. The collection is named after the place where the famous historian Zhu Maichen collected books. The collection of books and uncle Zang are only similar to Wu dialect in pronunciation, and there is no fundamental connection. Speaking of book collection, I have to nominate Minister Zhu Maichen. He was very talented and hardworking, but he didn't become famous until he was in his forties. He goes to Dome Mountain to collect firewood for a living every day. While collecting firewood, he also studied hard. Sometimes, his wife carries Cai He down the mountain. As he walked, he also recited poems loudly, which attracted the eyes of the villagers. This "unique book" is so ingenious that his mind has been read badly. His wife was embarrassed and advised him to stop singing. Instead of listening, he sang harder and said to his wife, I will succeed soon, and then you will enjoy all the splendor. The wife said corruptly, like you, it's good not to starve to death. Can you still have money? Unable to bear the humiliation, his wife left him. At the age of 50, Zhu Maichen was selected by Emperor Wu of the Han Dynasty and was appointed as a Chinese medicine practitioner on the recommendation of his fellow villagers. Later, he played an important role in pacifying the turmoil in East Vietnam and was appointed Governor of Huiji (governing Jiangsu, Zhejiang and Fujian, equivalent to the current governor). Zhu Maichen came home in rags. When he entered Wuxian, he saw his ex-wife. Zhu Maichen arranged for his ex-wife and his wife to live in the back garden of the house and provided them with room and board. After living for a month, my ex-wife hanged herself somehow. Due to the unexplained death of his ex-wife, there are many versions in later plays to interpret the story of Zhu Maichen and his ex-wife. There are two most popular versions: one is Peking Opera, which tells the story of Zhu Maichen's ex-wife who left Zhu Maichen when she was in trouble. When Zhu Maichen came home in rags, she stopped Zhu Maichen's horse and begged Zhu Maichen to "remarry". At this moment, Zhu Maichen asked for a pot of water, threw it in front of the horse, and said to his ex-wife, If you can get the spilled water back, I will. Zhu Maichen's ex-wife was ashamed and committed suicide by jumping into the river. This is the origin of "splashing water before the horse and running water under the bridge". Another version is that after Zhu Maichen returned to his hometown, he spared his ex-wife and husband, arranged them in the government, gave them the job of sweeping the floor, and tortured them mentally. Less than a month later, his ex-wife hanged herself. This version calls Zhu Maichen a baiwenhang. I feel that there are problems with both versions. According to historical records, Zhu Maichen lived with his ex-wife for 20 years. Although his ex-wife divorced him, when she went to the cemetery, she saw Zhu Maichen hungry, and she was very lonely. She still gives food to Zhu Maichen with her husband. She can't bear to watch Zhu Maichen suffer. She is not a person who loves rich people, but seems to be a person with strong self-esteem. She is not afraid of poverty and can't stand humiliation. Zhu Maichen is not a baiwenhang. He didn't forget his ex-wife, and arranged his ex-wife and wife at home, with no worries about food and clothing. The death of his ex-wife may be the choice she made because of remorse and shame to face Zhu Maichen! In any case, Zhu Maichen's fame has long been forgotten, and his married life has always been the focus of attention, passed down from generation to generation.
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? Cang Shu Town is located in the west of Suzhou, 5 kilometers away from Mudu Ancient Town, and Dome Mountain is 2 kilometers southwest of Cang Shu Town, with a height of 34 1.7 meters. Known as the first peak in Wuzhong, it is Dongwu National Forest Park. Below are the Maopengwu, Zhu Gong Temple and Sun Wuyuan on the mountainside, and further up is Ning 'an Temple. Visitors can also drive up the mountain for sightseeing.
Question 7: How to make mutton in Suzhou Library? The simple way is to use fast fire first, skim off the foam on the surface after the soup boils, and then stew it with slow fire. You will see that they all cook mutton in dark wooden barrels. This is the key to the authentic taste of mutton. Put the bought fresh mutton in a big barrel for 2 hours until the meat is crisp and rotten. The barrel is a cedar barrel, even if there is no barrel. In addition, pay attention to the position of different mutton when cooking. Put sheep meat on the bottom, sheep belly on the top, and delicious sheep liver on the top. After the fire boils, the sheep liver can be fished out and soaked in light salt water, so that the liver will not change color and taste. The cheats are summarized as follows: the mutton in the library is delicious and has cheats. First of all, two-year-old sheep is the best choice, and the meat is neither old nor tender; However, cooking in a century-old wooden barrel for an hour and a half pays attention to the heat, and the cooked meat is not hard or rotten. The last bowl of steaming mutton soup is delicious, hot and humid, full of flavor, the mutton is tender and smooth, and personal favorite condiments such as onion, garlic, salt, vinegar and hot sauce are really mixed and memorable. It's ancestral and hard to get. That's all. Do it. Maybe another famous dish was born from you!
Question 8: Why is the mutton collection in Suzhou closed? The collection of mutton is famous for its unique cooking methods and secret recipes handed down from generation to generation, so the mutton is tender and smooth, and the mutton soup is delicious, humid and fragrant. The collection of mutton is climbed by grazing goats, and the biggest processing feature is to remove the fishy smell that makes people hide their noses. When cooking, only salt is added, and no auxiliary materials are added. Cut a sheep into 4-6 pieces, boil it over high fire, then skim off the floating foam and "take it out of the pot", wash it with clear water (called "take it out of the pot"), then remove the sediment at the bottom of the pot (locally called "cut feet"), then put the mutton back into the original soup, and cook it over high fire for more than 3 hours, divided into large, medium and small periods. Locals can use mutton to make a "all-lamb feast" consisting of 4,050 kinds of dishes such as braised pork, crispy skin, stir-fry and barbecue.
Question 9: The origin of mutton is as follows in the book Compendium of Materia Medica: "Mutton warms the middle, tonifies deficiency, stimulates appetite, strengthens the body and benefits the kidney; Nourishing the liver and improving eyesight, strengthening the spleen and stomach, tonifying the lungs and helping qi, and relieving asthma. " Modern medical research has proved that eating mutton in winter can increase human digestive enzymes, protect stomach wall, help digestion, repair gastric mucosa, and have anti-aging and skin care effects. Eating mutton regularly has a good therapeutic effect on tuberculosis, tracheitis, asthma, postpartum deficiency of both qi and blood, soreness of waist and knees and other deficiency-cold diseases. As early as the Ming and Qing Dynasties, Cang Shu Town, located in the western suburbs of Suzhou, had a unique natural environment suitable for raising sheep, with long mountains and rich vegetation. Local farmers are engaged in the business of raising sheep, killing sheep, burning sheep and selling mutton, mainly consignment or sales. It was not until the late Qing Dynasty that they began to open a shop in Suzhou, commonly known as "raising sheep". According to township records, in the 22nd year of Guangxu, Zhou Xiaoquan, who collected books in Zhoujiachang (now Xing 'an Village), opened the first "Shengmeizhai" mutton shop in Suzhou Vinegar Square Bridge. After Xuan Tong, two mutton shops, Laoyixing and Laoxiexing, were opened in Dutingqiao and Linton Road. After the Republic of China, the number of mutton shops with books gradually increased, and there were also many mutton shops in Daoqian Street and Daiyaqiao. "Collecting mutton" began in Ming and Qing Dynasties, and it has flourished for hundreds of years, and it is quite famous in Jiangsu, Zhejiang and Shanghai. Every autumn and winter, all kinds of mutton shops (restaurants) all over the streets smell of mutton, and diners are in an endless stream. However, for a long time, mutton soup has been promoted by mutton shop owners scattered all over the country. Even in the mutton shop in Cang Shu Town, the cooking method of mutton is relatively simple, mainly based on traditional stewing and self-cooking. In order to improve the quality of mutton with a collection of books, cultivate classic dishes, and promote the characteristics, branding and industrialization of mutton with a collection of books, Cang Shu Town held a gourmet cooking competition of mutton with a collection of books. The collection of mutton is famous for its unique cooking methods and secret recipes handed down from generation to generation, so the mutton is tender and smooth, and the mutton soup is delicious, humid and fragrant. The collection of mutton is climbed by grazing goats, and the biggest processing feature is to remove the fishy smell that makes people hide their noses. When cooking, only salt is added, and no auxiliary materials are added. Cut a sheep into 4-6 pieces, boil it over high fire, then skim off the floating foam and "take it out of the pot", wash it with clear water (called "take it out of the pot"), then remove the sediment at the bottom of the pot (locally called "cut feet"), then put the mutton back into the original soup, and cook it over high fire for more than 3 hours, divided into large, medium and small periods. Locals can use mutton to make a "all-lamb feast" consisting of 4,050 kinds of dishes such as braised pork, crispy skin, stir-fry and barbecue.
Question 10: There is a famous mutton with books in Suzhou. What kind of books should Tibetans read (Cang Shu)?
I'm Guangfu, near there. It is rumored that Zhu Maicheng secretly hid books when he was a child. Whether this is true or not is unknown.