It is said that in the middle of the Ming Dynasty, there was a family in Longhua, a suburb of Xianyou, who slaughtered sheep for a living. That day, he had just slaughtered a huge goat, ready to go on the market for sale, when suddenly came the news of Japanese invasion. He didn't have time to think much, so he put the sheep into a bucket full of boiling soup, covered it, put some straw in disguise, and the whole family ran away. The next day, the enemy withdrew. He and his family came home from the mountains, so hungry that he suddenly thought of a fat sheep in the bucket. So, the sheep was fished out and cut with a knife. It turned out to be cooked food. The whole family used it to satisfy their hunger. They thought mutton was delicious and had no fishy smell. Since then, he has done the same thing, making warm soup mutton and selling it in the market, enjoying a high reputation everywhere.
The method of making mutton with warm soup is to choose the best goat, bleed and slaughter it, remove hair and viscera, put the whole lamb into a pot, scald it with boiling soup for several times, quickly put it into a wooden bucket, then pour a proper amount of boiling water, submerge the whole lamb, cover the wooden bucket, take it out the next day, and cut it into four categories: neck meat, waist meat, leg meat and miscellaneous meat. Before eating, cut the mutton into thin slices with a sharp thin blade and put it on a plate with Jiang Mo, garlic slices, old vinegar and soy sauce. It tastes so good that you will never get tired of eating it.