马名义惠恩饭店

In Liquan, there is a delicacy called Ma Mingyi mutton soup, which is mellow and famous. The ingredients used are very particular. The mutton is taken from local fresh goods, the meat is tender and fat and lean. After careful selection and careful processing, it has no smell of mutton, which is the basis of food and has a mellow meat aroma. The mutton bones are selected to be large bones with full marrow. After long-term slow stewing, the nutrition and freshness of the marrow are fully integrated into the soup, and the soup is rich and delicious. The steamed bun is made by traditional craftsmanship. It is brown on the outside and has a plum blossom mark burned by a charcoal stove. The texture is crispy on the outside and tender on the inside, and the taste is chewy, which can fully absorb the deliciousness of the mutton soup. The art of making it is also unique. First clean the sheep bones, put them into a large pot, add enough water, and add pepper, star anise, cinnamon, bay leaves and other spices, and simmer for a long time over a slow fire. It often takes several hours until the soup turns milky white, and the essence of the mutton bones is fully contained in it. The cooked mutton is taken out and left to cool, and then the chef uses superb knife skills to cut it into thin slices, as thin as a cicada's wing, which is easy to be cooked by the hot soup and allows diners to taste its tenderness. Diners also have to be particular about breaking the steamed buns, which need to be broken into bean-sized pieces and strive to be even so that the flavor can be absorbed. Then put the steamed buns in a bowl, spread with thin slices of mutton, and pour boiling mutton soup on them. In an instant, the aroma of meat, steamed buns, and soup blend together, making people salivate. Its taste is unique and wonderful. The soup is rich, fresh, and mellow. After taking a sip, the hot soup flows down your throat, warming your whole body. The taste of spices and the freshness of mutton are perfectly blended, without any greasy feeling. The meat is tender and juicy, and melts in your mouth. After stewing and soaking in hot soup, the meat quality reaches the best, and each piece is full of delicious soup. The steamed buns are full of mutton soup, soft but chewy. They have both wheat aroma and soup flavor. The more you chew, the more fragrant it is, and the aftertaste is endless. This mutton soup is often served with spicy sauce and candied garlic. The spicy sauce is salty and spicy, which adds flavor to the food; the candied garlic is sweet and sour, which relieves greasiness and stimulates appetite, and it complements the mutton soup. This Ma Mingyi mutton soup is indeed a treasure of Liquan cuisine. Diners from all over the world admire its name and come here to taste it.