Jianyang mutton soup was cooked by a chef named Fu in Jianyang at the beginning of last century, which combined traditional health care efficacy with modern people's dietary requirements. After decades of careful research, its delicacy has reached the extreme. According to Mr. Chen Shuizhang's article, "the history of making mutton soup in Jianyang cannot be verified, but it has been at least several hundred years." Today, the "Jianyang Mutton Soup", which combines dross and essence, has become a must in Jianyang, and it is well-known far and wide. In all parts of Sichuan, even outside the province, almost all mutton soup operators regard "Jianyang mutton soup" as a storefront trick to attract diners.

"Jianyang Mutton Soup" is a famous brand representing the characteristics of Jianyang.

According to the theory of traditional Chinese medicine, mutton has the function of warming and tonifying. "Herbal rejuvenation" records: "Mutton enters the heart, spleen and kidney. Supplementing qi and deficiency, warming the middle and warming the lower. Treat fatigue, weakness of waist and knees, postpartum deficiency, abdominal pain, chills and nausea. " Gao Li, an ancient medical scientist, said: "Mutton is sweet in taste and hot in nature, which can replenish blood and deficiency. It can replenish the qi of tangible muscles, and anything that tastes the same as mutton can be replenished. As the saying goes: supplement can weaken. The genus of mutton is also. " In ancient times, there was a saying of "winter tonic": "Buying mutton and red dates stew soup is said to be a daily tonic, which is particularly beneficial to the body."

Every winter, mutton is very popular and the people who eat it are very enthusiastic. "Mutton soup" has become the staple food for people to supplement in winter, and it is called "the gas station for men and the beauty salon for women".

The uniqueness of Jianyang mutton soup benefits from Jianyang goat. Jianyang's local goat, commonly known as "Hogda sheep", is short, but extremely vigorous. At the beginning of the last century, Ms. Song Meiling introduced Nubian sheep from the United States, then abandoned it and exiled it to Longquan Mountain, and crossed it with Jianyang local sheep, forming a "Jianyang big-eared sheep" that brought together the advantages of Chinese and foreign breeds. This is also the authentic source of "Jianyang mutton soup" that foreign mutton soup can't imitate and replace.

Besides the provenance advantage, the living environment of Jianyang goat is also unique to Jianyang. Some experts have interesting remarks: Jianyang goat "eats Chinese herbal medicine and drinks mineral water". This is a vivid embodiment of Jianyang's long-term good natural ecological environment. There are many rivers and hills in Jianyang, with flat sand, lush wild vegetation and intact natural ecology. Goats in Jianyang have such unique living conditions. As the main raw material, Jianyang mutton soup is delicious and lively. It is well-deserved to be called "green mutton soup".

Today, although "Jianyang mutton soup" can be eaten all over Sichuan, many people still drive to Jianyang to taste the authentic "Jianyang mutton soup", especially in winter.