There are different ways to make mutton soup. Some of them pay attention to boiling water and making the original soup. The soup is milky white in color and has a mellow taste.

Some pay attention to all the ingredients, adding onions, ginger, and coriander when cooking and preparing the soup, while others add vermicelli and tofu to give it a different flavor.

I can’t say which method is better, it all depends on the taste of the diners.

The method of making Yipin mutton soup belongs to the second type. The mutton and mutton soup are made separately.

The mutton soup is stewed with mutton bones. After a long time, you will have a good pot of soup.

It is said that the advantage of this is that the purine in the mutton is removed during the stewing process of the mutton soup, which is good for gout patients or modern people who pay attention to health.

Yipin mutton soup has summer varieties and winter varieties. The shop owner here told reporters that mutton is a warming food. Some cool Chinese herbal medicines are added to the summer mutton soup to dissipate some heat; while in winter, cistanche is added.

Rong, angelica, ginseng and other great tonics make a bowl of soup even more nourishing.

-Gold Medal Recommendation Mutton Soup Shanxi sweet potato flour is the secret weapon. The mutton soup contains the hind leg meat of the sheep. The sheep is selected from Inner Mongolia small tail Han sheep. The hind leg meat is fresh and tender and has the best taste.

Mutton soup is made from old soup. For mutton soup, this pot of old soup is the lifeblood.

The soup here is delicious, without any fishy smell or seasoning taste.

It's not as thick as the soup in some mutton soup restaurants, but it's far more delicious.

Worth mentioning is the vermicelli at the bottom of the bowl.

The vermicelli uses Shanxi sweet potato flour. Different from the vermicelli in the north, the sweet potato flour is chewy, non-sticky and smooth in the mouth.

This is considered the "second killer" after mutton soup. Many people eat bowl after bowl of this sweet potato noodle.

The small ingredients placed on the corner of the table are also very particular. The chili noodles here are different from other places. The chili noodles here are fried in mutton fat.

People who don't like to eat mutton fat don't have to worry, because this chili noodles only takes the fragrance from the mutton fat, and the smell of mutton is replaced by the spiciness of the chili pepper.

As the saying goes, "the brave one wins when two strong ones compete." In this competition, the strength of the chili pepper prevailed, but it absorbed the warmth of the mutton fat.

So add some chili peppers and the mutton soup will have a unique flavor.