起源于上世纪80年代末的红焖羊肉是新乡饮食中的一道特色菜，因其肉嫩、味鲜、汤醇而名扬海内外。本文拟从红焖羊肉的制作过程及其营养价值等方面阐述，以期与读者共享经典美食，弘扬中原饮食文化。%The origin of the 80’s of the last century the stewed lamb in brown sauce is a special dish of Xinxiang diet, because of itstender, delicious soup alcohol, both at home and abroad. This paperexpounds the stewed lamb in brown sauce production process and itsnutritional value, in order to share with you the classic food,carry forward the Chinese diet culture.
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