[Well-off China] Hebei migrant workers roasted a thousand sheep in three years and created the original "one sheep and five foods"

　　[Explanation] After three years of roasting 1,000 sheep, Liu Lei, a young man in Fengning County, Hebei Province, gave the local delicacy Royal Roast Whole Lamb a new lease of life.

Liu Lei was born in 1982. His parents are peasants. Due to family difficulties, he dropped out of junior high school before graduating to work in a restaurant.

Due to hard work, Liu Lei saved a little money a few years later and opened a small restaurant, which went bankrupt after only half a year, and he had to continue working.

In 2009, Liu Lei chose to start his own business again. Due to the rapid development of Fengning's tourism industry, this time he focused his attention on the roasted whole lamb with local specialties.

　　[Concurrent] Liu Lei Our (local) roasted whole lamb now has a history of three to four hundred years. At that time, the emperor of the Qing Dynasty chose Fengning, Weichang and other places. Every autumn, he led the princes and the Eight Banners soldiers to shoot here. It was called "Mulan" in history. In the course of this activity, the emperor will also entertain Mongolian princes and nobles to have a meal. At the banquet, there is a dish of roasted whole lamb, which has been continued since then.

Because I saw that Fengning's tourism industry is developing well, and I work in the catering industry, I feel that roast whole lamb is a more representative delicacy in our local area and should be passed down.

　　[Explanation] In order to achieve the ultimate in roasted whole lamb, Liu Lei has made a lot of effort. He traveled to Chengde, Zhangjiakou and other places where there are roasted whole lamb restaurants. Five foods" Royal roasted whole lamb.

　　[Contemporaneous] Liu Lei’s four roasts were the first time he ate this layer of crispy skin. After eating this layer of crispy skin, he changed the knife and topped it, and then roasted for the second time. The second round of roasted whole lamb Mainly eat delicious fat lamb.

　　[Explanation] According to Liu Lei, the third round of their roasted whole lamb is to eat lamb chops, the fourth round is to eat large skewers of lamb shanks, and the fifth round is to eat sweet lamb bones.

Liu Lei said that their roasted whole lamb is mainly about 180 days old Wuzhumuqin grassland lamb, grilled over charcoal fire, and the roasting process generally lasts 2 to 4 hours.

　　[Contemporary] Liu Lei’s special roasted whole lamb recipe was determined after I roasted nearly a thousand lambs myself, including the later eating method, which was also formed by improving one by one during the roasting process.

　　[Explanation] Now Liu Lei has his own catering company, and his original technique of roasting whole lamb has won many awards.

Liu Lei believes that while enjoying the food, it is more important to inherit the culture. Therefore, before eating their roasted whole lamb, they will hold a Mongolian-style lamb opening ceremony.

　　[Concurrent] Liu Lei’s sheep-opening ceremony is traditionally a blessing, and it is also to express people’s respect for nature and food. After more than ten years of development, roasting whole lamb has formed an industry in our local area. At present, I think the most important thing is , Is to regulate this industry.

Pass on this skill.

　　Ai Guangde and Zhang Fan report from Chengde, Hebei.

Editor in charge: [Lu Yan]