Winter recipes

Clean up the lamb's leg

Clean up the lamb's leg

VicentaLakin

The roasting of lamb is a special treat for all ethnic groups in the north-west and north-east China (the Qinghai, Xinjiang, Nemong, Ningxia and Shaan North). The lamb stew is white, the soup is bright, and its unique scent is preserved to the maximum extent. The roasted lamb is easily digested, with high proteins, low fat and high phosphorus. At the same time, lamb is one of the main meats to which our people eat, and it is tenderer than pork and less fat and cholesterol than pork and beef. The meat is fine, easily digestive, and more meat is used to increase body immunity。
Soccer plum

Soccer plum

VicentaLakin

This paragraph, which combines the practice of cuisine with cuisine meat, is a fine and radiant product, a soft and fragrance, and a luminous piece of meat, which is in the best interests of all. What do we do with the sauerkraut? Before roasting, plumes must be fully impregnated and their salt removed; red roasted meat made of sugar made from ice cream, not only is it red, but it also has a smooth taste, with a thick smell of caramel; and roasted meat is made with moist milk (juice), which makes the meat more delicious。