I think I think the benefits of drinking mutton soup are recorded in Compendium of Materia Medica: mutton is warm and sweet, invigorating qi and nourishing yin, warming the middle and tonifying deficiency, appetizing and fitness; It can eliminate evil spirits and cure fear of cold and heat; Tonifying Yuanyang and benefiting qi and blood; It has a miraculous effect on cold and heat invasion/uneven cold and heat/limb weakness/postpartum weakness. Therefore, traditional Chinese medicine has the theory that "ginseng tonifies qi and mutton tonifies shape", which is very beneficial to improve human quality and disease resistance. As the saying goes, "Eating mutton in winter is competitive with ginseng, and eating it in spring, summer and autumn is also strong." Sheep are pure herbivores. Mutton is tender and easy to digest. It is high in protein, low in fat and contains more phospholipids, less in fat and less in cholesterol than pork and beef. It is one of the delicious foods for preventing cold and warming up in winter. Mutton is warm and sweet, which can be used for food supplement and dietotherapy. It is an excellent food for strengthening and eliminating diseases, and has the effects of invigorating qi and deficiency, warming the middle and warming the lower body, tonifying kidney and strengthening yang, promoting granulation and strengthening strength, and resisting cold. Mutton soup is the most easily absorbed, so mutton soup is a good tonic. People who drink mutton soup often have strong cold resistance and disease resistance. Advantages of Bainafu Mutton Soup Project: There are four major mutton soups in China: Suzhou mutton in Jiangsu Province; Gusu mutton in Jin Xue Square. Cangshu Town, located on the shore of Taihu Lake and in a blessed land, is famous at home and abroad for its delicious and nutritious mutton. And enjoy the reputation of "the hometown of mutton food"; Shanxian mutton soup in Shandong: it is a famous traditional mutton food in Shandong and has a strong reputation among consumers in Shandong and Hebei; Sichuan Jianyang mutton soup: a famous traditional mutton food, which is well-known in Sichuan and Chongqing; Hailaer mutton in Inner Mongolia: It is also mutton without mutton. It is said that "Hailaer" means "the place where wild leeks grow" in Mongolian. The mutton with wild leeks is extremely delicious and has no fishy smell, so it is the best in mutton. Bainafu mutton soup takes the essence of four kinds of mutton soup. On the basis of traditional mutton soup, it strives to make the principle of fresh meat and soup, and improves it in many aspects, such as fire, ingredients and knives. At present, live sheep are slaughtered mainly with high-quality goats, and the standard is the sheep that are not more than half a year old. The main technology of mutton soup is the spice formula of mutton soup. Mutton soup technology and mutton soup practice are completely different. Mutton soup technology is the original accumulation technology of pure mutton soup, which includes the spice formula. Mutton soup practices such as adding sheep bones, mutton, etc., and Bainafu mutton soup is outstanding because its mutton soup is white and milky, fresh and refreshing, not fishy, not sticky and not greasy, and unique; For example, in winter, if you put some Chinese cabbage hearts and soft and chewy vermicelli, it will taste more delicious. Bainafu mutton soup is mainly made of whole-flavor mutton soup and miscellaneous mutton soup. It is boiled with fresh sheep bones, mutton, sheep belly, sheep head and sheep intestines by traditional spice formula. Because the soup is as white as milk, and the water and fat blend, it is fragrant but not greasy and not greasy. The entrance is fresh, clean and refreshing, hot and fragrant, and rich in nutrition. Four elaborate production processes-cleaning, boiling, cutting and mixing, recycling soup, etc., are highly technical and cannot be imitated.