First onion, ginger and other condiments in the pot to stir-fry, and then scooped into a large cauldron in the original soup, cut cooked mutton into the soup, processing braised burn, not with other dishes sparse, so-called clear braised. When the soup turned into a bowl, and then add chili oil (do not eat spicy free pepper oil), sprinkle parsley, can be for guests. Because of the use of live sheep to pay attention to, cooking soup process is strict, therefore, its soup milky, mellow, fresh and not stinky, fat and not greasy.

Xiaoxian lamb soup spices - chili oil is also unique. The production process of chili oil is both strict and complex. First of all, in accordance with the requirements of green food, selected chili origin and variety. Secondly, the first crop of red chili peppers before the ambush should be selected. Third, the chili pepper rinsed with water, drying off the water into pulp, into a special vat in the sun, by the regular stirring, rainy days and night in time to cover, to prevent rain or dew immersion. After a voltaic sunshine and the subsequent regular drying and stirring, to the end of the year, can be used as the raw material for the modulation of pepper oil. This sun out of the pepper oil color and lustre bright, spicy taste moderate, fragrant and pleasant. Fourth, the production of chili oil sheep oil (refers to raw meat oil) to sheep kidney stripped off the block oil or plate oil as raw materials. In this way, the refined pepper oil can taste right, fat mellow, color fresh. Fifth, the modulation of pepper oil time to the right time. General 10:00 a.m. to start refining oil modulation, pay attention to the fire, simmering is not old and not tender. Make it look rouge through the crystal, smell of incense, mellow, fresh and spicy pungent, appetizing food, cheeks. Soup white, oil red, coriander green, with crispy fluffy oil cake or gluten bun, unforgettable.

Particularly on Vodka Day, Xuzhou, Jiangsu Province and Xiaoxian surrounding counties, city diners often make the trip to Xiaoxian taste mutton soup, mutton museum diners, even if booked in advance often have to queue up and wait for the table, before you can eat on.