During the rainy season every year, mushrooms grow everywhere in the grasslands of northern Tibet, and there are many varieties. Take washed fresh mushrooms and mutton cut into small pieces and add seasonings to stew together. The meat has the fragrance of mushrooms, and the mushrooms have meaty flavor. The fragrance is attractive and the aftertaste is endless. There is a kind of mushroom called "Saixia" by the local people, which is the top grade among mushrooms. When this mushroom is cooked with mutton, the mutton will have no smell of mutton or fishy smell; if it is stewed with chicken and pork, it will be even more fragrant. The soup is fresh and meaty, which makes people never get tired of eating it. This food is the third of "Three Treasures of Northern Tibet". Lamb stewed with mushrooms is one of the recipes of Shanghai cuisine. It uses lamb as the main ingredient. The cooking technique of lamb stewed with mushrooms is mainly casserole, and the taste is salty and delicious. Taste: The mushrooms are crisp and tender, and the mutton is crispy.
