"Zangshu Mutton" is because the origin of the sheep over here is in the town of Zangshu.

1, Zangshu mutton is a traditional flavor snack in Suzhou, Jiangsu Province. It has a long history, with its unique cooking techniques, cooked into a variety of mutton dishes. Boiled and made of white roast to soup color milky white, rich aroma, meat crispy but not rotten, taste fresh and not greasy.

2, as early as in the Ming and Qing Dynasties, Tibetan farmers have gone out to engage in the killing of sheep, burning sheep, selling mutton business, generally sell or stalls to sell, until the end of the Qing Dynasty began to open stores in the city of Suzhou, commonly known as the "Sheep as", twenty-four years of Guangxu twenty-four years of Tibetan town of South Table Dock people of the Fu great-grandparents in the street of Shantang opened the old Qingtai mutton shop, said the old Qingtai mutton shop. Old Qingtai mutton store, talking about the splendor of the previous generation, Fu Xiaoming still clearly remember the words of his grandfather - from the first generation Fu family in Suzhou opened no less than fifty mutton store, the craft is passed on from generation to generation, more and more prosperous. Old Qingtai stayed in Shantang Street for decades. Until the outbreak of the Anti-Japanese War, the military chaos in the Fu family's great-grandfather had to close down the business, fled back to his hometown at the foot of the Dome of the Rocky Mountains. Then has been intermittent, the family occasionally cooks mutton picking up a stretcher takeaway. Hidden Book mutton is boiled with goat as the raw material. When boiling, a goat body cut into 4 to 6 large pieces, add water with a high fire to spare open, and then remove the froth, put in the water to wash (known as "out of the water"), and then remove the bottom of the pot of slag (known as "cut feet"), and then put the mutton in the original broth back into the pot, add salt and water, with a high fire, and then add salt and water, with a high fire, and then add salt and water, with a high fire, and then add salt and water, with a high fire, and then put the mutton in the original broth back into the pot. Add salt and water, cook with high fire for more than 3 hours, to be meat rotten soup thick can be removed from the pot after the bones, loaded into a square or round basin. Now the villagers of Zangshu purchase goats from all over the world for slaughtering and processing, and make Zangshu mutton. Their business has expanded to Shanghai, Changshu, Zhangjiagang, Wuxi, Taicang, etc. In 1998, Fu Xiaoming re-picked up this ancestral family business and opened the largest mutton store in Zangshu town at that time.