In the law of eating, flavor and practice are more important than anything else, and in this regard, Linqu people have never tied themselves to a boring food list. With an understanding of food, they seek innovation in their constant experimentation.
Linqu whole sheep, also known as Linqu whole sheep feast, has the characteristics of "not greasy, delicious, nourishing yin and aphrodisiac, suitable for both men and women", because of its unique flavor, known as "Shandong famous food". According to the distribution of the muscle tissues of the whole sheep trunk, different cooking methods are used to make various dishes with different colors, shapes, tastes and aromas, and they are given the auspicious name, the whole sheep feast. Although it is a whole sheep, it has no sheep name. Such as Longmen Jiao, Cai Lingzhi, Shuang Fengcui, etc., a sheep cooks more than 80 kinds of dishes.
There are three main ways to eat "Linqu Whole Lamb": "Whole Lamb Soup", "Hand Grilled Lamb" and "Whole Sheep Feast".
"Whole lamb soup", commonly known as "large pot of lamb". The black goat of Karma (castrated ram) that has been used for more than three years on Linqu Qingshi Mountain is the main ingredient. Drink only water before slaughter, do not feed it, and leave it on an empty stomach. After slaughtering, the whole body meat is divided into 6-8 pieces, the head, hooves and whole body meat are first put into the pot, the offal meat is restored, the appropriate amount of mountain spring water and salt are added, the water is boiled and the meat is put in the meat, the water is boiled to foam, and then cooked for 2-3 hours on a warm fire, the bones are removed and cooled, and then the whole meat is sliced along with the silk, the internal meat is sliced horizontally, and the original mutton soup is boiled in the pot, and then the appropriate amount of green onion, coriander segments, pepper noodles, sesame oil, and MSG are poured into the pot, so this "whole sheep soup" is more and more fragrant.
"Hand grilled lamb" is developed from whole lamb soup. Preparation method: Chop raw lamb with bones, head and hooves, put it into a pot of boiling water and cook it rotten, and when eating, dip it with minced coriander, minced green onion, minced garlic, pepper, salt, sweet noodle sauce, soy sauce, monosodium glutamate, chili oil and other ingredients, follow a pot of original soup, while eating and drinking, the aftertaste is endless.
The "whole sheep feast" is to make a variety of dishes by using different cooking methods for the body of the sheep and the meat of different parts of the internal organs. Starting from the blood of the sheep, according to the order of slaughter, cut to which part, that is, all or part of which part, respectively, cooked, fried, fried, roasted, steamed, stuffy, stewed, mixed and other different cooking methods, adding sour, sweet, spicy, salty and other different condiments, respectively, to make a variety of finished dishes. Finally, a pot of whole lamb soup is mixed with each part to form a "whole sheep feast" with excellent taste and unique flavor.
"Linqu Whole Sheep Feast" is a very complex and extremely difficult to master the skill with a high gold content, which requires long-term theoretical study and practice to become a skilled chef, and the production of the best whole sheep feast not only has a deep foundation, refined knife skills, a high level of aesthetic concept, but also must achieve high-quality dishes of color, aroma, taste, shape and utensils, in order to be called the best "Linqu Whole Sheep Feast" that can be compared with the "palace banquet".