After entering the late autumn, white cut lamb has become the most important seasonal delicacy for many diners.
A few days ago, Hangzhou foodies pushed a specialty shop specializing in braised lamb (poke here for review), after the article was issued, some readers left a message in the background of the hourly news Hangzhou foodie, recommending delicious white cut lamb.
Therefore, the Qianjiang Evening News hourly news reporter found the white cut lamb of Master Zhang hidden in DaMa Lane.
The people of Hangzhou know that the Big Horse Lane at the foot of Wushan Mountain, although narrow and short, is a place where various folk cuisines Crouching Tiger, Hidden Dragon are located. Master Zhang's white cut lamb is one of them.
In the narrow big horse lane, Master Zhang's stall is not conspicuous, the small shop is about ten square meters, and the door is covered by a sunshade, and if you are not careful, you will go over. The boss and his wife came to Hangzhou from Wuhu, Anhui Province thirty years ago to work hard, and have been doing the business of white cut lamb, the boss's surname is Zhang, and the boss's wife's surname is Zhu.
Brother Zhang told the Qianjiang Evening News and Hourly News reporter that they first opened the store opposite the current store. In 2007, the couple decided to move the shop to the more popular Wangjiangmen Straight Street, and it was from there that Master Zhang's mutton became more and more famous. In 2015, the overall transformation of Wangjiangmen Straight Street, Master Zhang's white cut lamb moved back to its current location.
The boss lady Zhu Jie recalled that when they first started selling white-cut lamb in the past nine years, a pound of lamb was only 13 pieces, and now a pound of white-cut lamb is sold to 73 pieces, which is already cheap. During the epidemic, they did not think about raising prices, after all, they were doing business in the old neighborhood.
The white cut lamb in the shop is fixed every day from the front of the barn. After more than twenty years of cooperation, the boss left zhang brother with the best goods.
Every day after closing the stall at six o'clock in the afternoon, the couple slightly tidy up the storefront, go home to rest and sleep, and at one o'clock in the morning, they have to get up and drive to the warehouse to pick up the goods. In order to ensure the quality, Brother Zhang has always bought the whole sheep, divided and processed, more than a dozen sheep were taken back to the store, divided and stored on the table, busy with a pass almost the day is bright, every morning at six o'clock on time to open the door to customers, almost all year round.
In addition to the residents who live nearby, there are also many "loyal fans" who come to Zhang Ge's shop to buy lamb from all directions in the southeast, southwest, and northwest.
Shi Dabo, an old customer who has patronized the mutton shop for twenty years, said that he originally lived in Wangjiangmen, and it happened that he was close to Master Zhang's shop at that time, and after buying it several times along the way, the family became fans of Master Zhang's white cut lamb. Therefore, he would come every three to five minutes to buy a white cut lamb strip meat (lamb strip meat refers to the belly part of the five flowers), and then Zhang Ge moved back to Da Ma Lane, and he was used to continuing to come to Da Ma Lang to find Zhang Ge to buy mutton.
Brother Zhang introduced to us that the taste of white cut lamb in different parts will be slightly different. Pork belly is rich in fat, more oily to bite, and soft and tender in gravy. The hind leg meat is leaner and chewier to eat, while the sandwich meat has a taste between the two and is also the best part of the market.
Chef Zhang's white-cut lamb has another characteristic, that is, it is served all year round. Shops that usually buy white-cut lamb are sold from October of that year to April of the following year, but Zhang Ge's shop, even in the middle of summer in July and August, can buy high-quality lamb.
Brother Zhang said that the busiest time of the year is still before the Spring Festival, a day can ship up to more than twenty sheep, there is no time to cut, the whole piece is cut and weighed, pay a single and take away in one go. Autumn and winter is the best season for the mutton market, an average of seven or eight white cut sheep have to be sold every day, and although the business is slightly lighter in the summer, two or three sheep a day are also wanted.
In addition to the white-cut lamb, the marinated duck, sake brew, freshly made egg dumplings, and fish balls in the shop are also frequented items by the surrounding neighbors, "Our family's brine duck is sold out almost every day." ”
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Photo: Ah Xu
Editor: Axu