The first "Subway China" tourism Guyuan of Ningxia Ma Wenqing snack spiced lamb head. Ma Wenqing spiced lamb head ingredients strict selection of Ningxia Tan. Tan is one of five treasures Ningxia reputation at home and abroad. Natural restocking, tender meat, no fishy smell of mutton, no smell; fat distribution, high nutritional value, is a lamb in Need. Strong local flavor, rustic farmhouse flavor, tender mellow smell of mutton is not greasy, traditional cooking, bone-in on the seats. Unique flavor, enjoy the reputation of one soil party situation.

Ma Wenqing"s "spiced lamb head" has a history of 23 years. Some people who are used to eating lamb"s head will eat once every three to five times to satisfy their craving, and they will feel uncomfortable if they don"t eat. Before entering the store, you can smell the fragrance of lamb head, which is mouth watering. Each food has a unique legend, and the legend is undoubtedly the composition of food culture. As one of the most famous halal food in Guyuan, Ma Wenqing"s spiced lamb head in Guyuan Government Street is the most famous! It, together with Liupanshan Long March Memorial Hall and Guyuan Museum, are the three characteristics of Guyuan. There is a saying "do not eat lamb head, not to Guyuan", more can reflect the fame of lamb head. The spiced lamb head is well cooked with heavy ingredients, mellow taste, fat but not greasy, rich in nutrition, fragrant, appetizing and endless aftertaste. Because of its warm stomach and enduring hunger, it has always been loved by people of all ethnic groups in Guyuan and Northwest China. Foreign guests and visitors also vied to taste it to satisfy their taste. Especially in recent years to entertain international friends, also well received. Spiced lamb head in the production is very exquisite, first of all in the selection of lamb, the selection is the famous Ningxia Tan sheep. Tan sheep meat is tender, no smell, light taste, fat distribution is uniform, rich in nutrition, and Tan sheep is one of the five treasures of Ningxia. In the production process, if you want to make the lamb head tender but not smelly, it is easy for the diner to eat it. The following should be done: 1. Wash the lamb head and soak it in water for 2 hours. Remove the blood foam to reduce the smell of mutton; 2. Put the soaked lamb head into the pot in cold water, boil it in high fire, skim off the foam, and then turn to warm fire, and stew for 1 hour. 3. After serving, sprinkle scallion on the head of lamb, so as to have the feeling of color, fragrance and completeness. The head of spiced lamb is tender but not smelly. It has a long fragrance. It is suitable for all ages. It is called "little ginseng". It has a good tonic effect. Therefore, it is also praised by foreign guests as the world"s first-class product. How to eat. Break off the sheep"s head. Break off the upper and lower jaws of the sheep"s head and tear off the meat on the cheek. The meat in this part is soft and delicate, delicious, tender and delicious. 2. Take a piece of mouth, that is, the sheep"s tongue. When eating a piece of food, you should first remove the skin of the sheep"s tongue coating and then taste it. The mutton is compact, full of toughness, and super satisfied; 3. Eat the eye kernel. When eating, remove the hard skin in the middle of the pupil, which is also the most delicious part of the sheep"s head. It is also smooth and tender in the mouth and melts in the mouth; 4. Eat the nose bone of the sheep. The crispy bone here is soft and powerful, and needs to be chewed slowly. It mainly tastes the taste of cartilage and absorbs calcium in bone marrow. Finally, eat sheep brain. When eating sheep"s brain, it is necessary to sprinkle a small amount of salt, which can dispel the smell of fishy smell, and also beat the timid and afraid hearts of the customers. When eating sheep"s head, if you can match it with a pot of eight treasure tea or brick tea, it is really "this thing should only be in the sky, how can it be heard several times in the world.";. Once asked about the reason for opening the shop with Ma Wenqing, the boss said with a smile: once I went to eat lamb"s head with my fellow villagers. After eating the meat outside, I threw the rest away and was laughed at by several villagers. Originally, the most important part of eating lamb is sheep brain. With the experience of being "satirized", I don"t forget to eat sheep"s brain first. Because of being ridiculed, Ma Wenqing, the boss, has bred his own dream, that is, to strive to earn money and open a lamb shop of his own. In order to realize his dream, the boss left his hometown two years later and went to Guyuan City, a county town tens of kilometers away. He rented a small house as a processing place, made lamb heads with his own formula and seasonings, and began to set up the night market when night fell. In the night market next to the temporary build a shed, set a table, then began the road of entrepreneurship. At the beginning, the business was not very good. I could only sell more than ten lambs a night. Later, the boss, Ma Wenqing, made great efforts on the five seasonings through constant exploration and experiment. After that, he could sell 50 or 60 lamb heads every night. There are more and more repeat customers in the shop. Many diners also tell the boss, "your lamb head tastes good." This gave Ma Wenqing a lot of encouragement and confidence, more down-to-earth to do spiced lamb head. After 2001, there are more and more people who eat lamb"s head. Customers also give suggestions to the boss, hoping that the boss can open a shop. At that time, the rent of the storefront opposite the night market shed was extremely high, which ma Wenqing could not afford at all. However, he often remembered the scene of leaving his hometown to work and his secret wish. Finally, obsession overcame the contradiction and bit his teeth and rented the shop opposite the shed. In this way, Ma Wenqing"s spiced lamb head shop opened, and the worries and worries in the process of operation followed. They were most afraid that mistakes in the ingredients, taste and cooking process would affect the taste of customers. It was not until 2005 that Ma Wenqing was awarded the medal of "Guyuan Muslim famous snacks" (Fig. 1). Ma Wenqing lamb head won the "Guyuan Muslim famous snack" award in 2005, the "famous snack of the second Guyuan cooking competition" in 2009, and the "top 10 gold medal tourism snack" award in 2015 In 2016, it won the "top 10 gold medal tourist snacks in Ningxia" and "won the first gold medal tourism snack of China" award in November 2016