The uniqueness of Jianyang mutton soup comes from the goats in Jianyang. Jianyang's native goats, commonly known as "fire lump goats", are short in stature but extremely energetic. At the beginning of the last century, Ms. Song Meiling introduced Nubi sheep from the United States, but later abandoned them and exiled them to the Longquan Mountains. They crossed them with native sheep in Jianyang, forming the "Jianyang big-eared sheep" that combines the advantages of Chinese and foreign breeds.

In addition to the provenance of Jianyang’s goats, their living environment is also unique to Jianyang. An expert once said that the goats in Jianyang "eat Chinese herbal medicine (green mountain grass) and drink mineral water (water from Longquan Lake and Sancha Lake)." Jianyang mutton soup uses goats that survive in such unique conditions as the main raw material. The soup is naturally delicious.

Although there are stores selling "authentic Jianyang mutton soup" all over Sichuan and outside Sichuan, and even the boss is a local from Jianyang, the mutton soup you can eat is not necessarily "authentic". The reason is that " "Sheep" is not a local sheep in Jianyang. Only authentic sheep can taste "Jianyang Mutton Soup", so every year there are still countless people from Chengdu and other places who drive to Jianyang to taste the authentic "Jianyang Mutton Soup", especially in winter. As a senior foodie, if you haven’t eaten mutton soup in Jianyang, you won’t have truly tasted the authentic Jianyang mutton soup.