Product origin: Huzhou, Zhejiang

Product technology: 1. Cut the clean mutton into several large pieces (each piece weighs about 250g) according to the position. Fennel is wrapped in gauze. 2. Put 1 large wok on high fire, add mutton, scoop in love water until immersed, skim off the foam after boiling, scoop up mutton and serve soup. 3. Put a bamboo symbol in the pot, then put the mutton, add ginger, red dates, Shaoxing wine, soy sauce, sugar, refined salt, red pepper powder, red koji and fennel bag, pour the mutton soup, stir-fry for a few times to make it evenly colored and seasoned, then smooth the meat on the pot surface, cover it with sheep net oil, cover it with bamboo grates, and hold water in a basin or bowl. Cook with high fire until a lot of steam comes out, and then stew with low fire for about 2 hours. Before eating, remove the floating foam and sheep oil from the noodle soup, pick out the red dates, ginger slices and fennel, take the meat layer by layer, remove the small bones of the mutton, change the knife and put it on the plate, pour the original soup, and remove the ginger, minced garlic or pepper according to the taste of the eater.

Product history: At the end of the Qing Dynasty, there was a man named Zhang in Xinshi, Deqing County, Zhejiang Province, who used the local specialty Hu sheep to carefully make sauce mutton for sale. With the meaning of "one product is in power", the store was named "Zhang Yipin". Zhang's father and son have accumulated a set of experience in cooking mutton. Its products are bright red in color, fragrant, crisp but not rotten, rich in juice and unique in flavor. It is a good nutritional tonic in autumn and winter. 1 more than a hundred years later, "Zhang Yipin Sauced Mutton" is also famous in Jiangnan.