Shanxian mutton soup is a geographical indication protected product.

Shanxian Mutton Soup is made from local high-quality goats, a reasonable combination of fresh meat, skeleton and condiments, and high temperature to emulsify the oil.

Its main feature is that the soup has a thick white sauce without being oily, it is delicious and delicious, and it is not greasy to eat (Heze) Shan County in Shandong Province is located at the junction of eight counties in four provinces, Jiangsu, Shandong, Henan and Anhui, with the old course of the Yellow River in the south and the old course of the Yellow River in the north.

The Dasha River runs through the entire territory.

It has abundant water and grass, shady green trees, abundant sunshine, humid climate, and four distinct seasons of spring, summer, autumn and winter. It is a natural high-quality pasture and is known as the "Hometown of Green Goats in China".

Shanxian's mutton is tender and delicious, with little fishy smell.

Its color is white like milk, with a blend of water and fat, pure texture, refreshing flavor, appetizer and spleen strengthening.

When eaten in the mouth, it is fresh but not sour, fragrant but not greasy, and rotten but not mushy. It is a delicious delicacy.

The preparation of Shanxian mutton soup is very particular.

The method is: first add fifty liters of water into the pot, and when the pot starts to boil, add 30 kilograms of fresh meat, haggis and two sets of bones, bring to a boil over high heat (wood is better), and push out the blood foam and dirty gas.

Remove with a bamboo spoon, add 10 kilograms of water, and then remove the blood foam after the pot is boiled. Then add 3 kilograms of mutton oil to the pot, and after a while, remove the blood foam again.

Then put various seasonings such as Angelica dahurica, cinnamon, caoguo, tangerine peel, almonds, etc. into the pot in a certain proportion, add salt at the same time, and simmer for another 40 minutes. When serving the bowl, add a little clove flour.

There are two most critical points in the cooking process: first, the use of various seasonings. If there are too many seasonings, the medicinal flavor will be excessive, and if there are too few, the fishy and greasy taste will be unclean; the second is to control the heat. If the fire is low, the water and oil will not be blended, and the color will be the same.

, the fire will be too fast and the flavor will not be complete, and the nutrients will be lost.

Many people want to learn the art of Shanxian broth, but they fail because they cannot master these two points.

Shanxian mutton soup has a history of 200 years and is as famous as many famous dishes in my country.

Such as Jinhua ham and Peking duck.

It is known as the southern duck and the middle soup.

On the list of famous Chinese dishes, only Shandong Shanxian mutton soup is listed as soup, which is called "the best soup in the world" by the Chinese.

There are three unique places in Shanxian County: Yangtang, Baishifang and Baishoufang.

One hundred lifelike lions with different postures are carved on the pillars of Baishifang; one hundred lifelike lions are carved on Baishoufang in different calligraphy styles.

The two squares are exquisite in structure, fine in carving, and refined in knife skills. They are simple and elegant, complex but not chaotic. They can be called art treasures.

The masons and carvers in the workshop drink mutton soup every day.

If you don't drink for a day, you will feel down and out of work.

Some people say: The two squares are made from mutton soup, and the first of the three unique features is the mutton soup.

Shan County is rich in green goats.

Mutton soup has a history of thousands of years. It was not until more than 200 years ago that Xu Guili of Xiguan improved it and carried it forward, creating the brand of "Sanyihe", which is famous all over the world.

After the fire was passed down to four generations, it was inherited and developed by "Sanyi Chun".

It uses fresh mutton as the main ingredient. When cooking, first use mutton bones to pad the bottom of the pot, then add the mutton and seasonings such as pepper, anise, angelica, cinnamon, cassia, tangerine peel, amomum, green onion, ginger, etc., add water and stew

, until the meat is cooked and the soup is milky white.

When eating, take the cooked mutton in the soup and chop it into pieces, put it in a bowl, put the mutton soup on it, add refined salt, minced garlic, coriander, and spicy oil. Eat it while it's hot. It's extremely delicious, fat but not greasy, and not fishy or fishy.

Shan, it can be said to be unique.

During the sale, every time water is added, a certain amount of raw meat is added and then cooked. Add more when it is sold to keep the soup delicious.

There are also mutton soups cooked with haggis as the main ingredient, such as smallpox soup, koutiao soup, tripe soup, milk residue soup, heart, liver, lungs and intestines soup, etc., with different colors, aromas and tastes.

It's a perfect match when eaten with Diaolu Shaobing.

The unique style of Shanxian mutton soup is praised even by southerners who don’t eat mutton.

Nowadays, Shanxian mutton soup has become a good dish for entertaining guests, and has blossomed all over Shandong and Henan. In 1986, it entered the capital city, attracting a large number of diners and becoming very popular.

Speaking of Shanxian mutton soup, there is another story.

In the Spring and Autumn Period, the Song State and the Zheng State went to war not far from Shan County. Before the war, the Song State's commander Hua Yuan arranged to kill sheep and cook soup, and personally distributed the rewards to the soldiers. Maybe it was dark under the lamp, but he forgot to share it with the driver.

Sheep pour.

When they arrived at the battlefield the next day, the driver said viciously to Hua Yuan: "You had the final say in dividing the mutton soup yesterday, but I have the final say in today's affairs." So he drove Hua Yuan into the enemy camp and became a prisoner.

This is the origin of the idiom "each one does his own thing".

According to the research of good people, the chef who cooked the soup was from Shanxian County.

Look how powerful this Shanxian mutton soup is!

Although the mutton soup is delicious, before the reform and opening up, there was not enough food to eat. Drinking mutton soup with an open stomach is a beautiful thing that can only be realized in dreams.

When going to the market and going to the store, I look at the big pot of soup, smell the tempting fragrance, touch my deflated pocket, and leave with a long sigh.

That sigh is longer than the Yellow River!

Today, life is getting better, I have money in my pocket, and drinking mutton soup has become a habit. I feel panicked if I don't drink it for two days.

It is said that if you go to Shan County to look for someone during meal time, you often cannot find them.

Where did it go?

To paraphrase a sentence: “Either I’m drinking mutton soup at a mutton soup restaurant, or I’m on the way to drink mutton soup.