It's freezing in the cold, and it's refreshing to drink a bowl of steaming mutton soup! When it comes to mutton soup, Shandong cuisine is of course the most famous.

1. Shanxian Mutton Soup (Heze, Shandong)

This is probably the most famous mutton soup in China. The standard practice of Shanxian mutton soup is to cut the mutton into pieces, break the bones of the mutton, and cook it with spices such as pepper, clove, cinnamon, dried tangerine peel, Amomum tsao-ko, Alpinia officinarum, cinnamon and angelica dahurica, which is known as the best boiled soup in the world. The soup is milky white, not greasy and delicious. This is a real top-sliced mutton soup, served with lotus leaf cakes and green onions. Even southerners will be full of praise.

Second, powder soup sheep blood (Xi 'an, Shaanxi)

On the basis of the traditional sheep blood soup, Xi 'an people added vermicelli and tofu, added wax-roasted oil, Chili oil and chili pepper, added a proper amount of minced garlic and coriander, and finally poured a proper amount of hot soup, which made it soft, smooth, spicy and fragrant. It is famous for its six characters of hemp, spicy, salty, fragrant, tender and light.

Third, Wuzhong entrails of sheep (Wuzhong, Ningxia)

Wuzhong's haggis is essentially a soup snack. In this soup, sheep head, sheep hoof, sheep intestines and sheep belly are cleaned, then cooked together with sheep heart and liver, and boned and cut into sections. The sheep lungs are filled with the thin batter washed away from gluten, cooked in a pot and cut into long strips. Then put the cut clinker in the mutton soup and cook it for a while, sprinkle with garlic sprouts and coriander, and add red oil to the bowl. The taste is ruddy and shiny, and the fragrance is attractive.

Fourth, Luoyang mutton soup (Luoyang, Henan)

Mengjin, Luoyang is the most famous. The rotten meat soup is thick, milky and attractive, and the flavor is refreshing. You can add salt, vinegar, pepper, garlic and other condiments when drinking soup, and you can also soak in sesame cakes and steamed buns.

Five, sheep intestine soup (Dezhou, Shandong)

The main ingredient of this snack is to fill the sheep intestines. Mix sheep's blood, bean flour, sesame oil and refined salt, then pour them into sheep intestines, then boil the sheep intestines, add pepper and refined salt, take them out and cut them into small pieces and put them into a bowl when eating, then scoop a spoonful of sheep intestines soup, sprinkle with coriander powder and drop sesame oil. This soup is delicious and has a unique flavor.

Six, white soup chop suey (Beijing)

White soup chop suey is a traditional famous food in old Beijing. It is mainly made of sheep intestines, sheep tripe and mutton, with sauerkraut, coriander, onion ginger, sesame sauce, Chili oil and refined salt as auxiliary materials. It tastes fragrant, spicy, sour and salty, and is not greasy. It is suitable for eating with sesame cakes. This mutton soup is soft and rotten, as white as milk.

Seven, Pingquan mutton soup (Chengde, Hebei)

This soup is shredded in sheep water. The soup is boiled with spices such as Radix Angelicae Dahuricae, Cortex Cinnamomi, Fructus Tsaoko, Pericarpium Citri Tangerinae, and almond. When it is eaten, it is served with condiments such as Chili oil, pepper noodles, salt, etc. The taste is fragrant and mellow, and it is fat but not greasy. Pingquan mutton soup is essentially a local specialty snack derived from Shanxian mutton soup.

Eight, Huguan mutton soup (Changzhi, Shanxi)

This soup is a special snack in Shangdang area. The method is to cut the cooked sheep into shreds, pour the sheep bone soup with coriander, pepper, salt, vinegar and other condiments. The soup is rich and delicious, and it can drive away the cold and warm the body.

Nine, Zaozhuang mutton soup (Zaozhuang, Shandong)

Known as the first soup in southern Shandong, it is the mutton soup in Shandong, second only to Shanxian. Zaozhuang mutton soup is made of top-grade goat mutton with more than a dozen seasonings, and spices such as pepper, coriander and vinegar are added when eating. The soup is milky and clear, delicious and delicious. The mutton soup in northern Jiangsu and northern Anhui is also deeply influenced by it.

X. Juxian whole lamb soup (Rizhao, Shandong)

The mutton soup in Shan County is made of sheep, while the whole mutton soup in Juxian County is made of local goats. In addition, they are similar in practice, ingredients and eating methods. Eating Juxian whole lamb soup is popular in the local area.