Shanxian mutton soup is a famous snack in southwest Shandong (Heze, Shandong). Shanxian mutton soup has a history of thousands of years. At the end of primitive society, Shun's teacher Shan Juan (also good at writing) and his tribe lived in Shan County, and they lived a life of farming, fishing and herding. At that time, the livestock were mainly green goats, and the way of eating sheep evolved from barbecue to eating meat and drinking soup. Shanxian mutton soup has been improved for thousands of years, and its production technology is becoming more and more perfect. Its official listing has been facing the market for nearly a hundred years. Shanxian mutton soup is full of milk, fresh and clean, not fishy, not sticky and not greasy, and unique. In 1980s, it was included in China's famous cooking books. From: Composition Daquan Shanxian mutton soup is very particular about the selection of materials and the firing process. Three-year-old green goats were selected as the main raw materials, especially the goats along the old Yellow River and Dasha River in Shan County. The goats were stressed by "Mongolian goats" (female goats who gave birth to one or two litters) and "cock-beating" (male goats who lost their mating ability after being beaten to pieces). The main production process is as follows: firstly, add 50kg of water into the pot, put it into the bottom of the whole skeleton of sheep, then add 25-30kg of fresh mutton and mutton offal (mutton offal is boiled in boiling water before cooking), then boil it with strong fire, skim the blood foam with a bamboo spoon, add10kg of cold water, cover it with 3kg of sheep oil after boiling, and then cover it with angelica dahurica and cinnamon. Add a little sesame oil, cinnamon, clove noodles and coriander. Source: zw.liuxue86.com. Garlic seedlings can be eaten.

There are three keys to burning Shanxian mutton soup. One is to choose sheep raised by farmers in plain areas. Such sheep not only eat grass, farmers often feed leftovers or food, and sheep grow fat and strong. The sheep in the mountain area can't make it. The soup is black, stale and unclean. Second, the choice of condiments should be appropriate. If there are more condiments, the taste of the materials will be in the early stage; if there are fewer condiments, the taste will be gone. Third, use more fire and keep the pot open. Make sheep oil melt quickly and collide with water to achieve the blending of water and oil and form emulsion. If the temperature cannot be reached, water is water and oil is oil. Where the mutton soup is cooked, the spoon will make a flower on the surface of the pot, and a drop on the table will condense into oil. 1908 In Shan County, Xu Guili, Cao Xisheng and Zhu Kexun opened Sanyihe Soup Restaurant in Shan County, and officially listed mutton soup. 1939, the three families are separated. Because Xu Guili's meticulous production and continuous improvement have won the upper hand in the competition, she is well-known and is recognized as an authentic mutton soup in Shan County.

1948 12.20, Liu Bocheng and Chen Yi came to Shan County. After the founding of the People's Republic of China, Hu Yaobang, Qiao Shi and Yang Dezhi, the party and the country, came to Shanxian successively and tasted Shanxian mutton soup, which was full of praise. On February 2nd and 3rd, Hu Jintao visited Shan County, and Shan County people treated him warmly with Shan County mutton soup.

Shanxian mutton soup developed slowly before 1980s due to the limitation of sheep, water and boiling technology. In the past 20 years, it has developed to Sulu, Henan, Anhui, Northeast China and Beijing.

In order to solve the problem of carrying and keeping fresh, at the end of the 20th century, Zhang Shihe, an ambitious young man in Shan County, dared to raise money by himself. After many experiments, he successfully made solid mutton soup and canned mutton soup, which were welcomed by people after being put on the market.

Shanxian mutton soup is characterized by: "bright color, milky white;" The soup is beautiful and nutritious; Not fishy and delicious. There are many kinds of mutton soup, each with its own characteristics. Smallpox (sheep brain) soup has the function of strengthening the brain and improving eyesight, especially suitable for the elderly and neurasthenia. Kouzi decoction can strengthen the body and replenish blood, which is most suitable for people who have recovered from illness. There are 72 kinds of soups, such as Mafengwo Soup, Sankongqiao Soup and Mutton Miscellaneous Soup.

Skin, with Qingshan mutton with Angelica dahurica and Guangxi pepper stewed milk soup. Chop the cooked mutton, add milk soup, garlic sprouts and spicy oil, and eat while it is hot. Spicy and delicious, not greasy or greasy, with fried pasta, complement each other. It has a production history of 200 years.