China's southwestern Lu, northern Jiangsu, northern Anhui, Henan and other regions of the people believe that this method can be "hot to cure heat, sweating detoxification", has long been circulating "summer goat a bowl of soup, do not need to be prescribed by the doctor," "summer! Eat mutton soup, winter do not need to wear a sweater". So there is a custom of eating mutton and drinking mutton soup on June 6th.

Mutton soup is a dish, the production of raw materials are mainly mutton, chili oil, pepper, salt, etc., the soup white, fat and not greasy, no stink, in all parts of the country have their own characteristics of the local famous food.

Expanded

"Shanxian mutton soup" was first created in 1807, when Xu, Dou, Zhou, three families joined forces to create, so it was named "three Yi Chun" mutton museum. The creation of the "three Yi Chun" lamb museum in that period of time caused a stir in the food industry, for the future "Shanxian lamb soup" has laid a solid foundation for the world's fame.

Today, there are nearly 208 years of history of Shanxian mutton soup, with its "color white like milk, water and fat mingling, pure texture, fresh and not stinky, fragrant and not greasy, rotten and not sticky," unique style, included in the Chinese cookbook, soup into the spectrum of the only Shanxian mutton soup, known as the "China's first soup". The first soup".