Beijing's sheep's head meat is a must in Beijing. Cut thin as paper, sprinkle with salt and pepper noodles, used to chew the wine, for no good. Sheep's head meat includes "face", "letter" (ie tongue root), "ceiling" (sheep on the sheep), "passing the ladder" (the sheep tongue, the name is tongue), sheep eyes, sheep's hooves, sheep tendons, tendons, The face of the sheep is the most profound.

The Ma family has been operating white-water sheep's head meat for generations. Ma Jiyuan, the first person in the family business, was in the Qing Dynasty. The founder Ma Jiyuan initially only picked the baskets and sold them along the street. Later, Ma Qicheng, Ma Xi, Ma Chongyi, Ma Yuanfeng, Ma Yukun, after the Daoguang, Xianfeng, Tongzhi, Guangxu, Xuantong, and the Republic of China, the six generations of people continued to explore for more than 170 years, to the sixth generation Ma Yukun. At the time, its production process and preparation of the materials have unique features. They are also finely selected, cleaned, delicately knifed, large-bladed, mellow and tasteful. The name is full of Jinghua and the reputation is very good. The mode of operation has also changed to picking up baskets along the street for selling unicycles. It is located at the entrance of Yuxing Restaurant, the second fence of Langfang, Langfang, outside Beijing’s Qianmen. Sheep head horses make white water sheep head meat, from the selection of materials to soaking, washing, boiling, drying, folding, film have their own practices and tricks. Every day, Ma Yukun personally went to the "pot pot" (slaughterhouse) to choose the white-haired sheep's head. The age must be no more than two years old. The sheep's head should first use boiling water and then lick the hair. Wash the scalp repeatedly with a plate brush. The whiter the brush, the better, but you can't brush the scalp. If you can't get rid of it, use a fork to fork and put it on the fire. Then open the mouth of the sheep with a small brush and brush into the mouth to brush the mouth, and brush it back and forth in the water, brush out the dirt in the mouth, nose and ears, and the nose and ears must be brushed back and forth more than ten times, especially The "smear head" piece, because the slaughter will definitely touch the soil, this is the washing method of the sheep's head horse. After the sheep's head is washed, use a knife to draw a long mouth from the center of the scalp to the nasal cavity, and then put them into the pot one by one according to the tenderness. One by one, around the layer of the cauldron, the jargon is called the pan. "Pour into the cold water, over the head of the sheep 10 cm, boil with the fire, cook for more than an hour, take it out when the seven mature, take the head from the scalp in the middle of the scalp and smash the head to the sides, remove the skull, with your hands Pull out the sheep's eye, open the skull and take out the sheep's brain, then cut off the ears and the ladder from the head, and completely remove the two sheep's face and the sheep's tongue, and then put them in cold water for 1 hour to make the meat crisp and tender. White, good cut. Then take the big salt into the casserole and slowly dry it by the slightest fire. There are three kinds of sheep's head meat: one is the white water sheep head, and nothing can be added during processing; the second is the white soup sheep head, which is salted and processed during processing; the third is the sauce sheep head, which adds salt and aggravates during processing. color. The unique work of the sheep's head horse is a knife. The cuttings used by the previous generations are relatively short, so that when the sheep's head meat is gone, the knife is not enough, and the film is small. The sixth generation of the surrogate Ma Yukun widened the knife and enlarged it, and the sharpening of the sharpness made the piece of meat piece large and thin, thus practicing the stunt of the piece of sheep's head, which is a piece of sheep face, skin. Put the meat down on the pier and slice the sheep's head. There is only one sheep's skin left on the pier. Every other family cuts meat. The sheep's head is a piece of meat, skin, meat, and silk. It is well-distributed, evenly distributed, and clear and translucent. The customer refers to where the film is, and the film is flying fast. At that time, Ma Yukun’s car was full when he arrived. One was to taste the unique white water sheep's head, and the other was to see his stunt with a large blade of meat. The salt-and-pep method of the white-headed sheep head of the sheep-headed horse is very particular. After frying the salt with salt, cloves and pepper, it is finely ground and put into a horn. The thing in the horn is the most difficult to get wet. The horns of the horns have eyes. When used, the horns of the horns tremble slightly and the salt and pepper fall on the meat. Ma Yukun sells sheep's head meat. If the salt and pepper are used up, how many sheep's head meat will not be sold. So I later left a mantra: "There is no fine salt for the sale of sheep's head meat." The white water sheep's head of the sheep's head horse is crisp and slick, paying attention to the summer with ice in the icy winter. The colder the better. The sheep's head is divided into six parts, such as sheep face, sheep's eye, sheep's ear, sheep tongue, sheep brain, and ladder (upper cartilage). The meat of the sheep's head is very low. The head of the sheep is 3 pounds. Only 9 meats are sold. When you sell it, you have to remove the ear pulp, lips, grass buds (both sides of the mouth), eyelids, tongue scalp, etc. The part. It is said that the previous sheep heads were only sold between late autumn and early spring for two reasons. First, there was no refrigerator at the time, and the sheep's head was not easy to preserve. The most important point was that most of the sheep in Beijing came from the big tail sheep outside Zhangjiakou, Hebei. In the summer, the sheep are eating the Fengmao water grass on the mountain outside the mouth, and drinking the water of the Yuquan Mountain, in order to retreat, and the body is strong. At that time, Ma Yukun’s sheep head was sold for 20 times a day, because the taste of the sheep’s head was not correct after a long time. I cooked it in the morning, and in the afternoon I pushed a small car out of the door, with a horn around my waist, and the white hat was spotless. Drinking, the old patrons are waiting for him at the old place on the hour. He lives in Nanheng Street and pushes from Nanheng Street to Langfang. At 4 o'clock, 20 sheep heads can be sold out. After the liberation of public-private partnership, Ma Yukun was arranged to do the loading and unloading work, and then organized and coordinated by the Municipal Industry and Commerce Bureau, and transferred Ma Kun to Nanlaishun to specialize in "white water sheep head" to retirement. In 1999, Ma Guoyi, the seventh generation of Yangtouma, reopened the sheep's head at the second floor of Niujie Qingzhen Supermarket in Xuanwu District. He is honored as “honesty in integrity, meticulous processing, pay attention to knife and seasoning”. On September 1, 2000, the China Cuisine Association awarded the title of "Chinese Famous Snack" to Yangtou Mabaishui Yangtou. In the "Beijing Olympics 2000 Halal Cooking Technology Competition" won the Silver Award for special food.