The whole sheep soup pot uses black goats native to Chuxiong Prefecture and is cooked using the traditional large iron pot method. It has original flavor, no smell or fishy smell, a strong aroma and delicious taste, and the whole sheep soup pot must It is best to have sheep heads and feet with skin on. The more you cook it, the more fragrant it becomes. The advantage of this way of eating is that it has no smell, the soup is white, rich, meaty and nutritious.

In the Yi village of Chuxiong Prefecture, a large number of whole-sheep soup pots are on the market during festival gatherings or on Ganshan Street. When those who are walking, dancing or singing are tired of walking, dancing or singing, they sit down on the pine floor next to the food stall and order a bowl of mutton soup, sprinkle a large amount of paste chili pepper on it, and enjoy a big bowl of it. Strong wine and a piece of buckwheat cake, that is a very pleasant thing. The Yi people are hospitable, and people who know each other but don't know each other gather together to eat mutton, drink wine, sing, and enjoy life comfortably.