Seasonings are mainly ginger, star anise, star anise and Qin Gui. Mutton soup should be mainly made of sheep bones, and pig bones can be added appropriately, but not too much. Some shopkeepers are too eager for the color of soup, adding more pig bones, but overshadowing the original flavor of mutton soup. The color of soup is thick and white, which is far from standard.

Weiyuan mutton soup is very particular about the choice of mutton, generally using local goats. In Weiyuan, a mountainous and hilly area, goat industry is a traditional advantage industry, which not only brings considerable benefits to farmers, but also features delicious food.

Cooking mutton soup is very particular. The raw materials are mainly mutton and sheep bones, and the seasonings are mainly ginger, aniseed, star anise and Qin Gui. Some restaurants will also add some secret recipes of traditional Chinese medicine to make a unique soup flavor. After the mutton is cooked, continue to cook it with sheep bones until the soup is milky white and fragrant, and a pot of good soup can be eaten.