Suitable. Winter is the best season to eat mutton. Mutton is sweet, warm and non-toxic. Entering the spleen and kidney can tonify fatigue, dispel cold and tonify qi and blood. There is a saying in Chinese medicine that "ginseng tonifies qi and mutton tonifies shape". Jin Jiu is also a kind of warming and nourishing health wine. Theoretically, eating with mutton is not contradictory. Eating mutton and drinking strong liquor can keep out the cold and nourish the body, killing two birds with one stone, so there should be no problem. Pay attention to dosage Nowadays, pork is the main meat in the diet of most people in China. This habit has a history of hundreds of years, but before the pre-Qin period in China, sheep existed as sacrifices. "Li Ji 58" records that "the sacrifice of princes and cows is too strong; The doctor's sacrifice, the sheep sacrifice, the words are less prison. " In other words, when a doctor makes a sacrifice, the sacrifice he uses is a sheep (usually a live whole sheep), which is called a "young supervisor".

In western society, there is also a tradition of slaughtering sheep or lambs and holding ceremonies as a ritual custom. As time goes by, more and more sheep move from the sacrificial table to the aristocratic table. The court nobles often regard it as a precious thing, the most representative of which is the Song Dynasty. The royal chefs in the Song Dynasty no longer used mutton (mutton only), and in principle, "pigs are not allowed". During the Zhenzong period, royal chefs even "wasted tens of thousands of sheep every year", and mutton was the supreme consumption of court ingredients in the Song Dynasty. Since the Northern Song Dynasty, China has become a big mutton consumer.

The Tang and Song Dynasties inherited the Sui Dynasty. Before this, a large number of nomadic people in the north went south and were gradually sinicized by the Central Plains culture. At the same time, they also brought nomadic eating habits to the Central Plains. At that time, mutton was the protagonist of almost all banquet occasions. With the rapid development of economy and culture in the Tang Dynasty, businessmen from western regions and other countries gathered in Chang 'an. Various cultures have greatly enriched the cooking skills and techniques of mutton. Many cooking methods of mutton are recorded in the notes of Tang Yulin in the Tang Dynasty: "When a wealthy family eats a catty of mutton, they spread it on a huge Hu cake, put pepper and black beans in the middle, moisten it with crispy skin, and force it into the furnace to eat it with half-cooked meat. At that time, it was called "Gu Lou Zi", which is very similar to today's meat, but as a modern person, we can't know how it tastes, but this does not prevent us from thinking about the past.

Must drink 300 cups.

Since ancient times, eating meat is always inseparable from drinking. Wine can stimulate appetite and is an ancient companion of meat. Li Bai's poem "Into the Wine" says: "Cook a sheep, kill a cow, sharpen your appetite, and make me drink for three hundred bowls!" ; On the other hand, Yang Wanli's "Prairie" shows the pride of the grassland with "endless greenery accompanied by sheep grazing, a horse flying and singing intoxicated".

During the Tang and Song Dynasties, drinking was prevalent, and the prosperous places in urban and rural areas were often covered with wine flags, and the restaurant business was booming. In the Central Plains, it was popular to drink high-alcohol liquor with mutton to enhance the delicacy of mutton. With the progress of distillation technology, there is also a tradition of adding various tonics as auxiliary materials to health wine with meat.