"Shanxian Mutton Soup" was founded in 1807 by Xu, Dou and three people, hence the name "Sanyichun" mutton restaurant. The establishment of "Sanyichun" mutton restaurant caused quite a stir in the catering industry at that time, which laid a solid foundation for the famous "Shanxian mutton soup" in the future.

2. Shandong Zaozhuang Mutton Soup

According to legend, as early as the Spring and Autumn Period and the Warring States Period, Fan Li, the prime minister of the State of Yue, came to Yangzhuang Town, Zaozhuang City to live in seclusion. Seeing the fertile grass in yanggang, I raised sheep here to get rich and benefit the people. Zaozhuang mutton soup is a famous flavor with a long history. It is famous for its thick soup, delicious taste, no fishy smell, fat but not greasy, and various patterns. The daily sales volume of mutton in Yangzhuang Town is above 1.5 thousand Jin. Tengzhou mutton soup has been fragrant in southern Shandong and northern Jiangsu, and its making method has been included in China menu.

3. Shandong Laiwu Mutton Soup

According to legend, in the late Qianlong period of Qing Dynasty, about 1776, Jin, the founder of Laojinjiadian, came up with the idea of making mutton soup business to support his family because of his poor family. Although mutton is superior meat, the fishy taste often makes diners avoid it and dare not ask for it.

In order to find a formula that can eliminate the fishy smell, Sheng Mao, an old Jin Man, painstakingly experimented with seasonings, made great efforts in making them, selected hundreds of natural seasonings, combined and concentrated them countless times, and finally made a mutton soup that was not fishy, delicious and suitable for all ages.

Extended data

Efficacy and characteristics of mutton soup: carrion sweet soup, milky white soup and edible soup. Mutton contains protein, fat, carbohydrate, vitamin B 1, vitamin B2, nicotinic acid, calcium, phosphorus and iron. It is warm in nature and tastes first.

Warming the middle warmer to dispel cold, resolving stagnation and resolving hard mass, tonifying glands and qi, and warming kidney-yang have certain curative effects on treating fatigue, losing weight and retaining breast. Achyranthes bidentata tastes bitter and sour, and has the functions of strengthening bones and muscles, promoting blood circulation and dredging channels. This dish is mainly mutton, with a variety of Chinese medicines, which has the function of strengthening the chest.

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