1. Shanxian Mutton Soup

"Shanxian Mutton Soup" was first created in 1807, when Xu, Dou and Zhou Zhou jointly created it, so it was named "Sanyi Mutton Soup". Spring" mutton restaurant. The establishment of "Sanyi Chun" Mutton Restaurant caused quite a stir in the catering industry at that time, laying a solid foundation for the future fame of "Shanxian Mutton Soup".

2. Mutton Soup in Zaozhuang, Shandong

According to legend, as early as the Spring and Autumn Period and the Warring States Period, Fan Li, the prime minister of the Yue Kingdom, came to live in seclusion in Yangzhuang Town, Zaozhuang City. Seeing the fertile grass and beautiful water in Yangzhuang, he went there Raising sheep here makes you rich and benefits the people. Zaozhuang mutton soup is a famous food with a long history. It is famous for its thick soup, delicious taste, not fishy, ??fat but not greasy, and various varieties. The daily sales volume of mutton in Yangzhuang Town is more than 1,500 kilograms. Tengzhou mutton soup is fragrant in southern Shandong and northern Jiangsu, and its preparation method has been included in "Chinese Recipes".

3. Shandong Laiwu mutton soup

It is said that in the late Qianlong period of the Qing Dynasty, around 1776, Jin Maosheng, the founder of Jinjia Laodian mutton soup, came up with the idea of ??making mutton soup due to his poor family and forced to make a living. The idea of ??running a mutton soup business to support his family. Although mutton is a top-quality meat, its fishy smell often makes diners shy away from it.

In order to find a recipe that can eliminate the smell of fishy smell, Mr. Jin Maosheng took great pains to experiment with seasonings and worked hard on production. He selected hundreds of natural seasonings and made countless combinations. , countless times of screening and concentration, and finally made a mutton soup that is not fishy or smelly, has a delicious soup, is suitable for all ages, and is loved by everyone.

Extended information

Efficacy and characteristics of mutton soup: the meat is sweet and the soup is milky white. You can drink the soup and eat the meat. Mutton contains protein, fat, carbohydrates, vitamin Bl, vitamin B2, niacin, calcium, phosphorus, iron, etc. It is warm in nature and tastes first.

It warms the middle and dispels cold, resolves stagnation, strengthens glands and replenishes qi, warms and nourishes kidney yang, and has certain effects on the treatment of fatigue, weight loss and lack of milk. Achyranthes bidentata is bitter and sour in taste, neutral in nature, has the effects of strengthening muscles and bones, promoting blood circulation and promoting menstruation. This dish uses mutton as the main ingredient and is supplemented with a variety of traditional Chinese medicines, which have the effect of strengthening the breasts.

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