涮羊肉
2014-03-06 00:00:00
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<span style="line-height:2;font-family:SimSun;font-size:14px;"> 涮羊肉起源于元代。内蒙古涮羊肉多选用大尾绵羊的外</span><span style="line-height:2;font-family:SimSun;font-size:14px;">脊、后腿、羊尾等部位,切成薄片,放在火锅沸汤中轻涮;再</span><span style="line-height:2;font-family:SimSun;font-size:14px;">取备好的麻酱、腐乳、韭菜花、葱花、姜丝、虾油等作作料,</span><span style="line-height:2;font-family:SimSun;font-size:14px;">肉片鲜嫩可口,不膻不腻,边涮边吃。值得一提的是现在流行</span><span style="line-height:2;font-family:SimSun;font-size:14px;">的是以包头“小肥羊”为代表不沾小料的新吃法。</span>
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<img width="452" height="352" alt="" src="/public/html_images/20140306/20140306233855_247.png" />
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<span style="line-height:2;font-family:SimSun;font-size:14px;">涮羊肉</span>
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