Lanzhou Lily, Yan Tao, Longxi Radix Astragali, Minxian Radix Angelicae Sinensis, Bitter Rose, Anning White Peach, Longxi Radix Codonopsis Albicans, Guazhou Wax Melon, Jingyuan Mutton, Wudu Zanthoxylum bungeanum.

Now let's introduce mutton.

When gathering with relatives and friends, a roast whole sheep is definitely a good cook to improve the atmosphere. Even people who don't like mutton won't have any resistance in front of Yuquan roast whole sheep. There is no trouble that a roast whole sheep can't solve. If there is, then have another meal, and people's troubles will disappear instantly. Compared with other regions, the mutton here is delicious and firm, and it will be better in taste. Coupled with those special spices sprinkled on oily mutton, the fragrance wafts four miles, making people have to indulge in it and just want to have a big meal.

Because mutton itself is tender, the delicious method of making meat is not complicated. Chop mutton into large pieces, soak and wash it, blanch it with boiling water, take it out and drain it, heat it in a pan, add onion ginger, dried pepper, pepper, cinnamon, fragrant leaves and soy sauce, stir-fry until it is 70-80% mature, add appropriate amount of water, simmer for 40 minutes with low fire, collect juice, add onion segments and take it out. Braised mutton, with ruddy color, fresh and tender meat, delicate entrance and no fishy smell, is definitely a special food in southwest Shandong, with full color, flavor and mouth watering.

There are many restaurants that can make mutton. The famous ones are Lizhuang Mutton, Ximahai Mutton, Shahai Mutton and Juye Guanji Mutton. Because mutton itself is a good ingredient, although each method is different, it can reflect the unique flavor of this food.