Angelica dahurica is both a medicinal material and a spice. The taste is slightly bitter, and it has the functions of removing peculiar smell, enhancing fragrance, seasoning and appetizing. When making mutton dishes, it can play the role of removing fishy smell and dryness, and at the same time, it will not destroy the unique taste of mutton, maintain the original flavor of mutton, add flavor to mutton and blend various flavors.

Making mutton soup seasoning should not be too complicated and the amount should not be too much. Too much will affect the original flavor of mutton soup. There are five or six kinds of spices commonly used: angelica dahurica, Amomum tsaoko, kaempferia kaempferia, white pepper, dried tangerine peel and so on. If you make mutton in clear soup, I think only angelica dahurica and pepper can do it.