1, Yuanyang pot bottom: The pot bottom is made of chicken soup and water. The soup is light and palatable, which not only highlights the delicious mutton itself, but also is not too greasy. Very suitable for people who like light taste.

2. Spicy pot bottom: The pot bottom is the favorite of instant-boiled mutton in Chuanhu area. The spicy taste of Zanthoxylum bungeanum and capsicum can show the delicacy vividly under the baking of mutton.