风干肉,是非常有特色的一种常见于西藏和内蒙古西北地区的食品。每年年底,当气温在零度以下时,藏民们和草原上的牧民们将牛羊肉割成小条,挂在阴凉处,让其自然风干,到来年二、三月份便可食用。经过风干之后,肉质松脆,口味独特。
可以尝试和冷盘风干肉与佩科·里诺干酪一起享用。
Try it together with a cold cut platter, and wedges of Pecorino.
一些村民告诉我,巡防队把他们的房子翻了个底朝天,他们在床底下和睡垫下搜查武器、在椽条的缝隙里寻找风干肉。
Some of the villagers told me that scouts turned their houses upside down searching under beds and sleeping MATS for weapons and in the rafters for dried meat.
矿工和农民们开着摩托车进到蜿蜒的中心市场里面去采购T恤和风干的羊驼肉。
Miners and farmers motorbike into the sprawling central market to stock up on T-shirts and dried alpaca meat.
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