鼓
楼
云
锦
会
内
蒙
美
食
手把羊肉
如果用一道菜来代表内蒙美食，
那一定是手把肉。
手把肉，
顾名思义就是用手抓着吃，
豪迈的吃法，
也是宴请朋友的扛把子菜。
If we use one dish to represent
Inner Mongolian cuisine,
That must be boiled lamb.
A bold way of eating,
It is also the best choice for
entertaining friends
集民族和地域特色于一身的手把肉，
毫无悬念被食客
接受和喜爱
必定有它的高明之处。
Stewed lamb meat that combines ethnic
and regional characteristics,
Without a doubt,
it is loved by diners
Accept and love
制作方法也是极其简单，
没有任何腌制，
只加盐和葱清水炖煮，
简单的烹饪背后
是对羊肉品质的考验
Just add salt and scallions and stew with water,
Behind Simple Cooking
It is a test of the quality of lamb meat
做好的羊肉有股天然的奶香，
配上各种蘸料，
每一种蘸料都有独特的风味，
让您不用去草原就能感受到
吃羊肉的豪情与快乐。
冬季滋补就要大口吃肉，
手把肉你不容过的美食。
Let you feel it without
going to the grassland
The passion and joy of eating lamb.
Winter nourishment requires eating meat
in large mouthfuls,
Handheld meat is a delicacy t
hat you cannot tolerate.
