China's famous mutton soup Shanxi Guo's mutton soup is a time-honored Chinese mutton soup, a provincial intangible cultural heritage that can be tasted, and a historical product of the national four-star tourist area-Taihang Mountain Grand Canyon. "Guo's Mutton Soup" is the representative of Huguan Mutton Soup, a traditional famous dish in the southeastern Shanxi region. The Guo family, a family of mutton soup, has been passing it down for generations and devoted themselves to cooking, and has now formed a special recipe that uses a variety of precious Chinese medicinal materials as condiments. Ancestral craftsmanship. The soup is fresh but not sour, the meat is tender but not soft, the flavor is unique, and the ingredients are exquisite. It is said that "there is a whole lamb in a bowl of soup". That is: a bowl of soup contains three to five mutton balls, seven or eight mutton dumplings, stewed meat, blood strips, fat, head, hoof, mouth strips and stomach, intestines, heart, liver, lungs, waist and other internal organs cut into pieces. In addition to the sheep's fur, everything is included. Even the sheep's marrow is boiled in the old soup, which has the effect of greatly replenishing vitality. With more than a thousand years of historical inheritance, a unique mutton soup culture has been formed in the local area, and the production process is exquisite-fresh meat, complete ingredients, and exquisite craftsmanship. Healthy and convenient convenience mutton and soup are now available in vacuum bags and convenient barrels. Guo's mutton soup has become a distinctive brand among Shangdang's famous foods. Guo's mutton soup is one of Shanxi's traditional famous mutton soups. The soup is fresh but not sour, the meat is tender but not stringy, the flavor is unique, and the ingredients are exquisite. It is said that "a bowl of soup contains whole sheep". In August 2010, it was awarded the title of "Chinese Time-honored Brand" by the Ministry of Commerce and was listed as an intangible cultural heritage of Shanxi Province. Suzhou Cangshu Mutton Soup Among the specialties of Mudu Town Book Collection Office (formerly Cangshu Town), the most famous one is "Changshu Mutton". Zangshu mutton has a long history. With its unique cooking techniques, it is cooked into various mutton dishes. It is deeply loved by people because of its fragrant soup, delicious taste and rich nutrition. It is a good winter tonic and has become a traditional Suzhou local snack. And it became popular in Jiangnan. After several generations of hard work, inheritance and development, it has formed a famous brand. In 1997, it was officially registered as "Book Collection Mutton" by the State Trademark Office, realizing industrialized management. Xiaoshi Mutton Soup in Benxi, Liaoning Province Xiaoshi is a medium-sized town with no scenery, but it is famous in the Northeast for its "mutton soup". I have long heard that if you go to a small market and don’t drink mutton soup, it will be a big regret in your life. Speaking of mutton soup, it is a good thing. Put the goat's bones, meat and offal into a large earthen stove and simmer for several hours. When the soup turns milky white, scoop up the soup, meat and chopped offal in the pot, add salt, pepper, Seasonings such as coriander, chili, and monosodium glutamate are used to make mutton soup, which is delicious when eaten hot. The most famous mutton soup in the small market is "Little Lamb Soup". Unfortunately, Shi Xingshe did not take us to this hotel. But what we drank was considered extremely delicious. When I'm at home on weekdays, the summer sun is scorching hot, and no one wants to drink hot soup or anything like that. But mutton soup is different. Drinking a big meal of mutton soup during the dog days is to drive away heat, which is similar to fighting poison with poison. The mutton soup is served in a soup pot and heated below. It's rich in content, all parts are chopped finely, and there's no smell of offal at all. Moreover, the mutton soup here contains mutton blood tofu, which has a moderately crisp and tender texture. Keep cooking and stewing, the sheep blood tofu is not old at all, even until the end, it is still tender. While you're eating, you can feel free to ask the store owner to refill your soup. The soup is guaranteed to be full of meat and thick, and the soup can be replenished almost unlimited times. It is not a clear soup, but a white water with some MSG added. The large bowl of mutton soup in Dandong, Liaoning, and the mutton soup in Beijing are added with chive flowers and soy sauce. Tofu is full of braised flavor; while Shaanxi’s mutton soup has a stronger taste, with mutton blood, rapeseed, and vermicelli added to it. There are many mutton soup restaurants in Dandong, mainly located in Kuandian, Hekou and Dandong urban areas. Most sheep soup restaurants slaughter the sheep every morning, so the soup is particularly fresh. When you arrive at the mutton soup restaurant, the boss will ask you whether you want sheep offal or mutton, and whether you want fat soup or clear soup. The so-called fat soup means more mutton fat. In fact, this kind of soup tastes the most fragrant. After a while, a large bowl of white soup with meat will be served. Of course, it has no salty taste. Only chopped green onion and minced coriander are added. On every table there is a bottle of white vinegar and a spice box with four spices: salt, monosodium glutamate, black pepper, and chili powder. When drinking mutton soup, you must add white vinegar, not rice vinegar. After adding white vinegar, the color of the soup will become whiter. Then add an appropriate amount of salt, MSG, and black pepper, and you can drink it! Served with two flower rolls, a delicious meal only costs about ten yuan, and you can refill the soup for free, which is a great deal! Of course, you can also order cumin mutton and fried mutton blood, both of which are delicious. Sichuan Jianyang mutton soup Sichuan Jianyang mutton soup is a famous traditional mutton delicacy. It is a household name in Sichuan and Chongqing. There is currently no industrialized product. "Jianyang Mutton Instant Noodles" is also a product with great market development prospects. Inner Mongolia Hailar Mutton Soup is also mutton-free. It is said that "Hailar" means "the place where wild leeks grow" in Mongolian. The mutton eaten with wild leeks is extremely delicious and has no smell, making it the top grade of mutton. Henan Luoyang Tiexie Mutton Soup The soup is white, fat but not greasy, and has no smell. Shandong Zaozhuang mutton soup is one of Zaozhuang's famous dishes and is known as "the best soup in the world". The main way to eat it is to drink clear soup, which is the original soup without any seasonings. Mutton is eaten cold, stir-fried or stir-fried. Shandong Xiji Mutton Soup Xiji is one of the birthplaces of goats in southern Shandong. As early as the Spring and Autumn Period and the Warring States Period, Fan Li, the prime minister of the Yue Kingdom, lived here in seclusion. Seeing the fertile grass and beautiful water in Xiji, he raised sheep here and became rich, benefiting the people. Xiji mutton soup is a famous food with a long history. It is famous for its rich soup, delicious taste, not fishy or smelly, fat but not greasy, and various varieties.

The daily sales of mutton in Xiji Town exceeds 1,500 kilograms. Xiji mutton soup is fragrant in southern Shandong and northern Jiangsu, and its preparation method has been included in "Chinese Recipes". Shandong Yimeng Goat Meat Soup The name is Yimeng Mountain, but the taste is authentic Zaozhuang taste. I've tried Linyi's mutton soup, and the recipe is much different. I guess it's just because it's made by Linyi people. The environment is too small, the sanitary conditions are average, and the restaurant has popular tastes, so there are still a lot of customers visiting. Shandong Shanxian Mutton Soup 1. The most representative traditional food in Shanxian County, with a history of more than 200 years. The characteristics of Shanxian mutton soup are: bright and milky in color; beautiful soup quality, rich in nutrients; neither smelly nor fishy. Related pictures of mutton soup (18 photos), and extremely delicious. There are many varieties of mutton soup, each with its own characteristics. Smallpox (sheep brain) soup has the effect of strengthening the brain and improving eyesight, and is especially suitable for the elderly and people with neurasthenia. Koutiao soup has the ability to strengthen the body and replenish blood, and is most suitable for those who are recovering from illness. Eat it regularly; belly soup is fat but lean, milk dregs soup is crispy and sweet, there are also Ma Feng Wo soup, Sankongqiao soup, mutton soup, etc., there are 72 kinds. Mutton soup is made carefully, and the meat, cooking, ingredients, processing, utensils, etc. are all very particular. The meat used is green goat meat such as "Chuijie" and "Mengyang" from both sides of the Dasha River in the southeast of Shan County. The characteristic of mutton soup is that it is white in color and fresh, with almost no mutton smell. Cooking method: First add 50 kilograms of water into the pot. When the pot starts to boil, add 30 kilograms of fresh meat, one pair each of the haggis and the skeleton. Burn it over high heat (wood fire is better), push out the bleeding foam, and then add the sauce. Put the ingredients into the pot, add half a catty each of green onions and ginger and an appropriate amount, and simmer for another 40 minutes. The main condiments include Angelica dahuricae, cinnamon, caoguo, tangerine peel, almonds, etc. They should be added to the pot in an appropriate proportion. If there is too much, the medicinal smell will be strong, and if there is too little, the fishy smell will not be removed. When eating, chop the cooked mutton and haggis in the soup pot and put them into a bowl, then add the mutton soup, add minced garlic and spicy oil. Shanxian mutton soup is delicious in color, flavor and enjoys a high reputation in the country. Guests from all over the world enjoy tasting Shanxian mutton soup when they come to Shanxian. After the Battle of Huaihai, two generals, Liu Bocheng and Chen Yi, returned to Xibaipo to report on their work. They passed by Shanxian and praised Shanxian mutton soup. Hu Yao Mutton Soup Other Series (18 photos) General Secretary Bang, Chairman Qiao Shi, and Chief of Staff Yang Dezhi inspected Shanxian County. They all tasted Shanxian mutton soup and unanimously praised the delicious taste and unique flavor. Anhui Xiaoxian mutton soup: 500 grams of mutton soup, 50 grams of cooked mutton, appropriate amounts of pepper noodles, chili noodles, chili oil, balsamic vinegar, MSG, refined salt, and coriander. ◆Cut the cooked mutton into large thin slices. Wash and cut the cilantro into small pieces. ◆Mutton Put the soup and mutton slices into the hot pot, cover the pot tightly, and let it boil. Take a bowl, add pepper noodles, balsamic vinegar, and MSG. When the mutton soup turns milky white, skim off the foam and add refined salt. , first remove the mutton and put it in a bowl, then pour the mutton soup, top with chili oil, and sprinkle with coriander and serve. The soup is mellow, fresh but not tangy, fat but not greasy, the mutton is fragrant and tender, and has a unique flavor. Hebei Huangjia Mutton soup Huangjia mutton soup is better because the soup is white and fresh. The most important thing is that there is almost no mutton smell, only a strong fragrance. It is easy to distinguish Huangjia mutton soup from mutton soup in other places. Huangjia mutton soup is a soup base made from pork bones, chicken bones, mutton bones and offal, and absolutely no other seasonings are added. Mutton soup can be made with only mutton or a mixture of mutton and mutton, and mutton blood is also a good choice. Huangjia Mutton Soup is made with local unique Ma Yang and ancient well water. Diners from all over the world flock here every winter solstice. It has been reported by major TV stations, especially the annual "Huangjia Ma Yang Festival" which attracts a lot of attention. Friends from all over the country. Pingquan was called "Bagou" in ancient times, and Pingquan mutton soup was originally called "Bagou mutton soup". Pingquan mutton soup is made from mutton offal with a variety of seasonings. The ingredients are carefully selected and the cooking skills are unique. The taste is fragrant and pure. The soup is fat but not greasy. It is rich in nutrients, easy to digest and absorb, and has endless aftertaste after eating. Hiraizumi shakobi are famous for their large size, sesame seeds, soft and crunchy texture. Mutton soup with sesame cakes is indeed a delicious dish, and everyone who has eaten it is full of praise. There are many legends about the origin of sheep soup in Pingquan County, Hebei. The most widely circulated one is that Emperor Kangxi set up a hunting enclosure in Weichanggou (now Dangba, Pingquan, Hebei). When chasing a sika deer, he chased it until Bagou Ground (today's Pingquan Town, Pingquan County). The deer went into the willow forest and was not caught, but the emperor became very hungry. At this moment, a scent of fragrance wafted not far away, which was very tempting. Xiaokang looked for the fragrance and found a small shop. In the shop, an old Hui man was busy cooking a bunch of greasy things in an iron pot. The aroma was just right. It's coming from the pot. Xiaokang didn't even ask about the price, but just shouted: "Come and eat quickly!" The old man who opened the shop didn't dare to neglect, so he quickly poured out a bowl of chopped haggis soup and took two sesame seed cakes. After eating, Xiaokang was radiant and energetic. Then he remembered that he hadn't asked what he was eating. The old man told him: "This is called haggis soup, which is made from sheep offal." Xiaokang thought it was very delicious, so he casually said a poem. The poem comes from: "Xifengkou is far away, and the ancient road in Saibei is long. Wild deer enter the willow forest, and Bagou mutton soup is made." From then on, Bagou mutton soup became famous, and everyone inside and outside the pass knew it, and diners from outside praised it: " No wonder Pingquan’s mutton soup is so good, it turned out to have been awarded the title of Emperor Kangxi!” According to the "Jingui Yaolue", mutton soup can also treat impotence caused by kidney deficiency, premature ejaculation, coldness in women, etc., and treat palpitations caused by deficiency of the heart and spleen. It has an auxiliary therapeutic effect on shortness of breath, fatigue, insomnia, and vasculitis caused by blood deficiency and cold coagulation. It can also enhance the body's resistance, which is of great benefit to those who are weak after illness, anemia, postpartum deficiency of both qi and blood, and kidney deficiency and impotence.

Mutton soup is one of the delicious winter supplements. It is not only rich in nutrients, but also has high medicinal value. Regular consumption can warm the body, replenish qi and blood, and strengthen the body.

As the saying goes: "Medicinal supplements are not as good as food supplements, and food supplements are not as good as soup supplements." So mutton soup is not only delicious, but also a good medicine, and has the functions of both dietary and medicinal supplements