It's been around for 200 years.

The cooking skill of Dongshan "white braised mutton" has been circulated in the local area for more than 200 years. The white-cut sheep meat made by authentic Hu sheep is put on the freshly dried lotus leaf, which is white and waxy, delicate and fresh. Up to now, there are still more than a dozen white stewed mutton in dongshan town, and the production process still strictly follows the ancient method: killing Hu sheep, iron pot, hardwood and stewing for more than ten hours.

In the kitchen of a "white stewed mutton" shop in dongshan town, the reporter saw that there were three giant iron pots on the "stove" for cooking mutton, two pots for cooking mutton and one pot for boiling sheep blood. According to the shopkeeper, after bloodletting, about 30 kg of Hu sheep were slaughtered, and 4 sheep were cooked in each pot at a time, and the soup was nearly 300 kg. After the mutton is slaughtered and cleaned, it is stewed in different pots according to the age of one year, two years and three years. "Use strong fire for the first three hours, and then simmer for more than ten hours. In this process, the only seasoning is salt. " The owner said that the killed Hu sheep didn't need any auxiliary seasoning, and the last mutton didn't smell at all.

The cooked mutton is taken out of the pot, boned and sliced, and placed on pieces of dried lotus leaves, so that it is not sticky, and the mutton retains the fragrance of lotus leaves.