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Boiled mutton eaten with hands
Boiled mutton eaten with hands,also called Shouba Rou, is a popular dish in Shanxi,Shaanxi, Ningxia, Gansu, Qinghai,Xinjiang and Inner
Mongolia, with a history of nearly a thousand years. This dish is often used as a treat for guests.
Unlike roasted whole sheep, shouba rou (boiled mutton eaten with hands) is more popular among herdsmen.
Boiled lamb/mutton is what
Mongolians call "red food", or "meat" that is meant to be eaten with the hands. For herdsmen, boiled lamb is a plain, traditional meal, one that has endured for a thousand years.
To make it, the mutton is removed from the bone and put into a pot of boiling water, without sauce or salt. To eat it, you grasp the bone with one hand and cut the meat with the other, then dip the mutton into whatever seasoning is offered. Herdsmen usually have this dish for dinner.
Mutton is boiled in a wok without salt or any other spices. Shouba rou is then cut with a Mongolian knife and dipped into seasonings. Herdsmen usually have shouba rou as supper.
Boiled mutton eaten with hands is delicious in flesh, not fat, and nutritious. Therefore, the lamb is also very authentic, keeping the original taste of the lamb, dipped in salt and garlic, and full of flavor and fragrance.
Tourists who leave the grassland without tasting shouba rou cannot grasp the dining habits and sentiments of the grassland. Herdsmen cannot express their hospitality without treating guests with shouba rou.
However, it is important to remember never to choose the mutton yourself. The host will select mutton from different parts for guests; for example, the aged will have lamb leg and young people will be given ribs, while ladies will have the honor of enjoying the tender parts of the chest.
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