Shuiwan mutton originated in the Chongzhen period of the Ming Dynasty, and is also known as "June Fresh" because it is marketed in the sixth month of the lunar calendar. The water basin mutton of Pucheng and Dali in Hancheng City has been famous for a long time. Bone fresh lamb, bones, cinnamon, peas, cumin, fruits, salt, monosodium glutamate (MSG) as raw materials, raw material processing, cooking mutton, modulation of cooked mutton three processes, when eating with baklava or white buns, accompanied by sugar and garlic, chili sauce, fresh garlic cloves, the meat is rotten and clear soup, fat, not greasy, mellow and tasty, a distinctive flavor.

Water basin lamb ingredients:

Main ingredient: lamb (lean) 2500 grams

Supplementary ingredients: lamb bone 1250 grams

Seasoning: pepper 5 grams, 5 grams of cinnamon, anise 8 grams, 5 grams of nutmeg, 8 grams of salt, 5 grams of monosodium glutamate (MSG)

Water basin lamb features:

Meat rots and soup is clear, tender, fresh and tasty, tasty and delicious, if eaten with baklava, and eaten with the baklava, and eaten with the baklava. If you eat with the cake, and accompanied by green garlic, coriander, pickles, the flavor is particularly beautiful.

Water basin mutton practice:

1. Fresh mutton bone, and mutton and bone washed separately.

2. Put the mutton into the pot with water to boil, and then smash the bones into the mutton together to continue to cook for half an hour, into the spices (into a cloth bag tied tightly). Then the mutton fished out, cut into small pieces, emissions in the pot (the original pot), with a large fire to boil, turn to medium heat to cook about 3 hours, plus salt to adjust the taste, and then use a small fire fire slow cooking 10 hours (fire to keep the broth bubbling), skimming oil foam, fish out the meat on the board, cut into bowls. Immediately with the appropriate amount of original soup with a small amount of boiling water and salt pour boiling, pour on the meat, add some monosodium glutamate that is.