The Dongxiang Autonomous County has a deep mountain ditch, arid and little rain, and the pasture is rich in nutrients. Therefore, Dongxiang mutton is tender and tender, with less fleshy fiber and fine, rich in protein and various trace elements. Cooked boned mutton, smashed into two-neck wide strips or blocks, hot plated, grab the cooked ribs, tear off, licking salt and pepper, chili oil and vinegar, then On the newly peeled garlic cloves, a piece of meat, a bite of garlic, the meat is tender and soft, fragrant and delicious, can be called the best in the meat.

Gansu has a long span of east and west, and a variety of sheep. The practice of mutton is also varied. The hand-caught lamb is especially famous for its hand-caught lamb in Linxiang Dongxiang. The hospitable Dongxiang people, when the festive season or guests come to the door, grab the lamb at the banquet. It is essential. Lanzhou's hand-caught lamb is sourced from Gansu Dongxiang. Dongxiang is a special dish of the Dongxiang people in Gansu Linxia Hui Autonomous Prefecture. The Dongxiang people's hand-caught lamb is deeply loved by people. It is very stressful to eat the mutton. It is necessary to divide the cooked boned mutton into two-wide strips and put them into the market. All the people sit around and eat different parts according to the degree of honor of the guests. Rib meat tastes the most delicious, the neck of the sheep is the most precious, often need to be booked in advance to eat, the legs are thin, suitable for young people to eat well. When you eat, sprinkle a small amount of salt and pepper on the meat, then bite a bite of garlic, which is very blessed (very cool). Garlic is the standard for eating and grabbing. Local people say that eating meat does not eat garlic, and the effect is reduced by half. Many friends in the South never eat raw garlic, but after eating Lanzhou, they all fall in love with this. Eat.