饕餮中国｜没有“风吹草低见牛羊”的长江三角洲，为何会有美味的羊馔

Core Viewpoint - The article discusses the historical and cultural significance of sheep consumption in southern China, particularly in the Yangtze River Delta, despite the region's geographical limitations for sheep farming [1][5][16]. Group 1: Historical Context - Sheep farming was primarily developed in northern China due to favorable geographical conditions, while southern regions like the Yangtze River Delta lacked suitable pastures [1][3]. - Ancient texts indicate that sheep were valued for their meat, wool, and skin, with sheep meat being considered a delicacy in historical Chinese cuisine [3][4]. - The consumption of sheep meat became more common in southern China during the Song Dynasty, influenced by royal preferences and culinary practices [6][7]. Group 2: Regional Variations - The article highlights the emergence of specific sheep breeds in southern China, such as the "Lake Sheep," which adapted to local conditions and were primarily raised in a confined manner due to land scarcity [10][11]. - The "White Mountain Goat," another local breed, is noted for its quality meat and fine wool, with a significant number of these goats being raised in the Jiangsu region [11][13]. - Despite the limited number of sheep, various local brands of sheep meat emerged, such as "Cangshu Lamb," which gained recognition for its unique cooking techniques [16]. Group 3: Economic Considerations - The economic viability of sheep farming in southern China is challenged by the more profitable pig farming, which offers better returns and utilizes agricultural by-products [14][16]. - Historical accounts suggest that raising sheep was often not financially beneficial compared to pigs, leading to a scarcity of sheep meat in the region [14][16]. - The limited supply of sheep meat has contributed to its status as a delicacy, resulting in a cultural appreciation for sheep dishes despite the challenges in raising them [16].