In Guizhou, when it comes to mutton powder, Shuicheng mutton powder is the most familiar and famous. Stewing the meat, bones and mutton offal of black goats stocked in local mountainous areas with more than a dozen spices and Chinese herbal medicines, taking out the mutton and mutton offal when they are cooked to 80% maturity, slicing them separately for later use, and leaving the sheep bones in the pot to continue cooking mutton soup; Secret red pepper, pickled radish slices and coriander are all indispensable supporting roles of Shuicheng mutton powder. Hot mutton soup, bright red oil pepper, green coriander, delicate mutton slices and thick rice noodles as white as jade make people eat heartily and have endless aftertaste. ...
With modern advanced technology and convenient transportation, the vacuum-packed mutton soup, mutton slices and oil peppers all maintain pure taste. The soup is fragrant and the mutton is delicate and smooth. As long as it is simply heated and served with fresh coriander, a bowl of "Shuicheng mutton powder" with good color and flavor is completed. I'm sweating, and my cold seems to have recovered more than half.