Xiji mutton soup

Xiji mutton soup has a long-standing reputation. It was once known as "the first soup in southern Shandong", and now it is also known as "the first soup in Qilu" and "the first soup in China". No. 1 Soup" and registered as a trademark with the State Administration for Industry and Commerce.

Xiji mutton soup was first discovered by Tang Meixian, a gourmet in Zhenjiang, Jiangnan in the Ming Dynasty, and then became famous all over the country. When he returned home, he told his grandson Tang Yongjiang about the experience of drinking Xiji mutton soup, and he was so greedy. Tang Yongjiang's mouth watered. In June 1998, Tang Yongjiang passed by Xiji on a business trip and went straight to the Xiji Mutton Soup Restaurant. He immediately praised the bowl of mutton clear soup that was served. He also liked the stir-fried tripe, lamb tripe and stewed waist. And a plate of divine dishes in equal portions, everyone nodded and applauded.

The ingredients for Xiji mutton soup are young goats that have just grown up. The meat and internal organs are processed separately. When the flowing water is soaked to a certain extent, it is simmered just right. The bone soup is specially made for broken bones. Several The mutton bones are mixed and simmered until white, without any seasoning, and the dish is called mutton clear soup. This clear soup does not add any seasonings such as salt or vinegar, but when you drink it, it will refresh your heart and lungs and leave you with endless aftertaste and no smell. Next, you can stir-fry, stir-fry, stew, simmer and other whole lamb dishes, which will definitely satisfy you. , returned happily.