Term:one month , each class two hours, the specific content can be chosen in the teaching plan of the school or refer to the photographs.

Fee: RMB,12,000 yuan.

Schoolteaching arrangement: can experience a class first, fill remaining tuition or pay in a time after satisfaction.

Class time: appointment 6 hours in advance.

Class form: one-on-one individual teach, after class can take all learning dishes away.

Introduction:

In the custom of, baked entire mutton is a dish to welcome worshipful guests. It is called ‘morning wood, grand sun and nage’ in Mongolian, color, scent and flavor are all good, it has a distinctive flavor, and it is the most slap-up food with the most dainty cooking skill. The history origin of baked entire mutton can be date from a very far time, it not only has a complex making process, but also has to be baked in special oven. Baked entire mutton has to choose the local sheep as the material, after butchering, burning wool, cleaning up, adding additory material and so on over ten working procedures, bake and clean up it time after time in the oven, the baked sheep is decubitus, the surface is red, the fragrance attacks noses, the skin is crisp and suitable to eat, the mutton is soft and fresh, fat but not greasy. The eating manner of the baked entire mutton also has grumous local feature, first, put the sheep with decubitus in the dish, take it out and let guest see, and then break up the mutton as the order of skin, mutton, and bone to put in dishes, tasted by guests. In modern times, people often peel off the skin, and then baked the entire mutton, the effect is also very good.