In 1990, Ding Shiju, which specializes in mutton dishes, was born in Sifang Street. This is a rarity in Chongqing, where mutton is a big hit in the north, but the star of Chongqing has always been beef, and the characteristic fishy smell of mutton has become a huge gap between the locals and the cuisine. However, Ding Shiju was able to overcome obstacles and rely on unique secrets to avoid fishy smell, winning over local diners and even becoming a daily routine for nearby residents.
Even if it's a well-known old restaurant, the flavor will change. Around 2010, Sifang Street was demolished, Ding Shiju was forced to change its location, and was taken over by the second generation of the head of the house, some of the clerks have resigned, and some skilled experts have also set up another door, Yubei District and nearby lamb chops is one of them. All the derivative stores admit that "they have not been authentically transmitted", and the flavor of the products is different from the old version of Ding Shiju, and they unanimously believe that the freshness of the ingredients is the key factor for the exquisite dishes of Ding Shiju and the 20 years of survival.
Fresh enough ingredients can help to enhance the flavor of any dish, and lamb is even more pronounced. Another key means of controlling the fishy fat of Ding Shiju is also to remove fat, Ding Shiju mutton has the characteristics of less fat, and the fishy flavor of mutton is contributed by a certain type of special fatty acids, and it is not surprising that the smell is clear. In addition, Ding Shiju is also good at using ingredients to reduce the fishy taste.
There are 13 signature dishes of Ding Shiju, including mutton soup, mutton cage, braised mutton, and the most popular mutton dishes. Different from the northern mutton soup, the mutton soup of Ding Shiju is milky white in color, light in taste, and the mutton aroma is not obvious, and the flavor of the haggis soup and mutton soup are even very close, so senior gourmets will also choose to have a little more sauerkraut seasoning. The mutton cage is close to the "steamed mutton with millet flour", and the dish is full of grain aroma, which does not make the mutton greasy at all. Braised mutton is a dish with a lot of mutton fat, and its taste is a bit salty. In addition to the above, Ding Shiju also has four signature cold lamb dishes.
The mutton dishes at Ding Shiju are very light in taste, which is undoubtedly good for the locals; However, northern tourists are likely to feel sad about "sheep addiction", so there is no need to pay too much attention to Ding Shiju. It should be noted that Ding Shiju only accepts cash at checkout, and it is best for diners to prepare snacks in advance.
