The rapid cooling mode has been turned on, and it is time to arrange to eat mutton in autumn and winter, warm and nourishing, but in the eyes of foodies, whether the mutton is roasted or stewed, or boiled in white water and eaten with dipping sauce, everyone has a different answer in their hearts, but there is an answer that has been unified in one place and has become a feature
When it comes to Xinxiang, foodies may not understand, but when it comes to red stewed mutton, it is called "one eats and one is silent". The locals' fondness for this kind of food can be seen in the number of braised lamb restaurants dotting the streets. Although such food can be eaten in other cities nowadays, for many wanderers, even if it can be eaten outside, it does not have the fragrance of hometown!This restaurant on Xinxiang People's Road, which specializes in red stewed mutton, is the first place that many Xinxiang wanderers must check in after returning to Xinxiang. They said that only when you really eat this bite can you be sure from the heart to the stomach. 
In Xinxiang, this shop is definitely not a big store, and it is not even too famous, but for some old eaters, it is absolutely authentic. ///
Red Braised Mutton Red Braised Mutton has a kind of chivalrous heroism. It was served steaming hot, and the soup was oily and moist, with a layer of red oil floating on it, and it seemed to be a little heavy. But the aroma wafting out is rich and mellow, and people can't help but swallow a few saliva before they move their chopsticks. Most of the people who eat here are regular customers, and some even follow their families from snacks to adulthood. They said that when they came here, "eat meat first and then eat vegetables" is an ironclad rule, and the number of catties of mutton in the pot is generally selected according to the number of people. If two or three people come to eat, at least one and a half catties of mutton are enough to enjoy it. 
The softness of the lamb was felt the moment it was picked up from the pot. The large pieces of mutton trembled on the chopsticks, for fear that they would rot with a little force, and they tasted tender and salty, and they couldn't taste the mutton at all. After the aroma, there is a slight spicy touch on the tip of the tongue, which is the type that is fragrant but not spicy, which makes people unsatisfied. 
The restaurant has been open in the local area for thirty or forty years, and now it has been passed on to the third generation. The boss talked about the origin of his red braised muttonIt is inseparable from the collision between the grandfather and the bottom of the Sichuan hot pot when he made mutton stew, because of the addition of bean paste, this pot of red stewed mutton has become a different Xinxiang specialty. When making the red braised lamb, the local goats are also used. The production method of boiling first and then stewing firmly locks the deliciousness of the mutton in it, and the meat flavor is stronger when eaten. After eating the meat, add some stock, and order lettuce, potatoes, Sichuan noodles, etc. to shabu, and this winter will be complete. 
Old Town Red Braised Mutton (Renmin Road Store) (