China famous mutton soup Shanxi national mutton soup Chinese time-honored mutton soup is a provincial intangible cultural heritage that can be tasted, and it is the historical product of Taihang Mountain Grand Canyon, a national four-star tourist area. "Guo's mutton soup" is the representative of Huguan mutton soup, a famous traditional dish in southeastern Shanxi. Guo, a family of mutton soup, has been handed down from generation to generation and devoted himself to cooking. Up to now, it has formed an ancestral craft with a variety of precious Chinese herbal medicines as seasoning. The soup is fresh but not tender, the meat is tender but not tender, the flavor is unique and the materials are exquisite. There is a saying that there is a whole sheep in a bowl of soup. That is, a bowl of soup contains three or five mutton balls, seven or eight croissants, stewed meat, blood strips, fatty oil, strips cut from the head, hooves, mouth strips, stomach, intestines, heart, liver, lungs, waist and other internal organs, except the fur of sheep, and even the bone marrow of sheep is boiled in the old soup, which has the effect of greatly invigorating vitality. Thousands of years of historical heritage has formed a unique mutton soup culture in the local area, with exquisite production technology-fresh and tender meat-neat ingredients-fine art, healthy and convenient instant mutton and soup materials, which have been packaged in vacuum and convenient barrels, and become the characteristic brands of Shangdang famous food. Guo's mutton soup is one of the traditional famous mutton soup in Shanxi. The soup is fresh but not smelly, the meat is tender but not cotton, the flavor is unique and the materials are exquisite. There is a saying that there is a whole sheep in a bowl of soup. 20 10 in August, it was awarded the title of "China Time-honored Brand" by the Ministry of Commerce and listed as the intangible cultural heritage of Shanxi Province. Among the specialties of the library office in Mudu Town (formerly Library Town), the most famous mutton soup in Suzhou, Jiangsu Province is "Library mutton". Collecting mutton has a long history. With its unique cooking skills, it has been cooked into various mutton dishes. Because its broth is delicious, delicious and nutritious, it is deeply loved by people. It is a good tonic in winter and has become a traditional Suzhou local flavor snack, which is popular in the south of the Yangtze River. After several generations of efforts, inheritance and development, it became a famous brand, and was officially registered as "mutton with books" by the State Trademark Office on 1997, realizing industrial operation. The small mutton soup market in Benxi, Liaoning Province is a medium-sized town with no scenery, but it is famous for its "mutton soup" in the northeast. I have long heard that it would be a great pity for a person who has been to a small city not to drink mutton soup. Speaking of mutton soup, it's a good thing. Stew the goat's bones, meat and viscera in a clay pot for several hours. When the soup is milky white, put the soup, meat and chopped viscera in the pot, and add seasonings such as salt, pepper, coriander, pepper and monosodium glutamate to make mutton soup, which is delicious when it is hot. The most famous mutton soup in a small city should be "little mutton soup". It's a pity that Shi didn't take us to this hotel. But we drank very well. At home on weekdays, the sun is like fire in summer, and no one wants to drink hot soup. But mutton soup is different. Drinking mutton soup in dog days is to drive away heat with heat, which is similar to fighting poison with poison. Mutton soup is served in a soup pot and heated below. Rich in content, all parts are finely cut, and there is no fishy smell at all. Moreover, there is sheep blood tofu in the mutton soup here, which tastes crisp and tender. I've been cooking, and the sheep blood tofu is not old at all, even if it is eaten at the end, it is tender. In the process of eating, you can ask the store to add soup for you. Ensure that all the ingredients are original, all the meat is full of soup, and the soup can last almost indefinitely, not clear soup, not white water with monosodium glutamate. There are leeks and bean curd in the mutton soup in Dandong, Liaoning Province, which is full of stew flavor; The mutton soup in Shaanxi has a strong taste, which contains sheep blood, rape and vermicelli. There are many mutton soup kitchens in Dandong, mainly distributed in Kuandian, Hekou and Dandong city. Most mutton soup kitchens slaughter sheep first every morning, so the soup is especially fresh. When you arrive at the mutton soup kitchen, the boss will ask you whether you want mutton or mutton, fat soup or clear soup. The so-called fat soup means that there is more sheep oil. Actually, it tastes the best. After a while, a big bowl of white soup with meat was served. Of course, it's not salty or light, only chopped green onion and coriander are added. There is a bottle of white vinegar and a seasoning box on each table. There are four kinds of seasonings: salt, monosodium glutamate, black pepper and Chili noodles. When drinking mutton soup, you must add white vinegar, not rice vinegar. After adding white vinegar, the color of the soup is whiter, and then add appropriate amount of salt, monosodium glutamate and black pepper to drink! Plus two rolls, a delicious meal is only ten yuan, and you can add soup for free, which is affordable! Of course, you can also have a cumin mutton and fried sheep blood. Everything is delicious. Sichuan Jianyang mutton soup Sichuan Jianyang mutton soup is a famous traditional mutton food, which is quite famous in Sichuan and Chongqing, and there is no industrialized product at present. "Jianyang mutton instant noodles" is also a product with great market development prospects. Hailaer mutton soup in Inner Mongolia is also mutton without fishy smell. It is said that Hailar means "the place where wild leeks grow" in Mongolian. The mutton eaten by wild leek is extremely delicious, and it has no smell. It is the best mutton. The iron and blood mutton soup in Luoyang, Henan Province is white, fat but not greasy, and has no fishy smell. Shandong Zaozhuang mutton soup is one of the famous foods in Zaozhuang, which is known as "the best soup in the world". Its eating method is generally clear soup, that is, the original soup without any seasoning. Mutton can be eaten cold, cooked or fried. Shandong Xiji Mutton Soup Xiji is one of the birthplaces of Lunan goats. As early as the Spring and Autumn Period and the Warring States Period, Fan Li, the prime minister of the State of Yue, came here to live in seclusion. Seeing the fat grass of Xiji grass, I raised sheep here to get rich and benefit the people. Xiji 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 Xiji Town is above 1.5 thousand Jin. Xiji mutton soup has been fragrant in southern Shandong and northern Jiangsu, and its making method has been included in China menu. The name of Yimengshan mutton soup in Shandong Province is Yimengshan, but its taste is authentic Zaozhuang. I ate mutton soup in Linyi, but it was actually much worse, probably just because it was opened by Linyi people. The environment is too small, the sanitary conditions are average, the public tastes and customers are still many. Shandong shanxian mutton soup 1. The most representative traditional famous food in Shan County has a history of more than 200 years. Shanxian mutton soup is characterized by bright color and milky white; The soup is beautiful and nutritious; The picture of fishy mutton soup (18) is delicious. There are many kinds of mutton soup, each with its own characteristics. Smallpox (sheep brain) soup has the function of strengthening the brain and improving eyesight, especially suitable for the elderly and neurasthenia. Kouzi decoction can strengthen the body and replenish blood, which is most suitable for people who have recovered from illness. There are 72 kinds of soups, such as Mafengwo Soup, Sankongqiao Soup and Mutton Miscellaneous Soup. Mutton soup is well-made, with particular attention to meat, cooking, ingredients, processing and utensils. Qingshan mutton such as "Dajie" and "Mongolian sheep" on both sides of Dasha River in the southeast of Shan County was selected as meat. Mutton soup is characterized by white color, fresh soup and almost no smell. Cooking method: First, add 50 kg of water to the pot, add 30 kg of fresh meat, a pair of mutton offal and a pair of skeletons when burning loudly in the pot, top the bleeding foam with big fire (firewood is better), then put the seasoning into the pot, add half a catty of onion ginger and a proper amount, and cook for 40 minutes. The main condiments are angelica dahurica, cinnamon, tsaoko, dried tangerine peel, almonds and so on. , according to the appropriate proportion into the pot. The taste will be better with more medicine, and it will be unclean without it. When eating, chop the mutton and mutton offal cooked in the soup pot into a bowl, and then add minced garlic and spicy oil into the mutton soup. Shanxian mutton soup has good color, flavor and reputation in China. When guests from all over the world come to Shanxian, it is a pleasure to taste Shanxian mutton soup. After the Huaihai Campaign, two generals, Liu Bocheng and Chen Yi, returned to Xibaipo to report on their work and passed by Shan County, praising the mutton soup in Shan County. Other series of Yaoyao Hu mutton soup (18 pieces) General Secretary of the State, Chairman Qiao Shi and Chief of Staff Yang Dezhi visited Shanxian, all of whom tasted Shanxian mutton soup and unanimously praised its delicious taste and unique flavor. Anhui Xiaoxian mutton soup 500g, cooked mutton 50g, pepper noodles, Chili oil, balsamic vinegar, monosodium glutamate, refined salt and coriander. ◆ Cut the cooked mutton into large pieces. ◆ Wash mutton soup and mutton slices and cut them into small pieces. Put them in a hot pot, cover the pot tightly and let them boil. Take a bowl and add pepper noodles, balsamic vinegar, monosodium glutamate and coriander. Pour in mutton soup, drizzle with Chili oil and sprinkle with coriander. The soup is mellow, fresh but not smelly, fat but not greasy, and the mutton is fresh and tender with unique flavor. The advantage of Hebei Huangjia mutton soup is that the soup is white and tender, and the most important thing is that there is almost no smell, only a strong fragrance. Huangjia mutton soup can be easily distinguished from mutton soup in other places. Huangjia mutton soup is a soup base made of pig bones, chicken bones, sheep bones and internal organs, and absolutely no other seasonings are added. Mutton soup can be served with mutton or mutton offal, and sheep blood is also a good choice. Huangjia mutton soup is made from local unique Ma sheep and ancient well water. Every winter solstice, diners flock to all parts of the country, which are reported by major TV stations, especially the annual "Huangjia Mayang Festival" which attracts friends from all over the country. Pingquan was called Bagou in ancient times, and Pingquan mutton soup was originally called Bagou Mutton Miscellaneous Soup. Pingquan mutton soup is made of mutton offal and various condiments. It has fine ingredients, unique cooking skills, pure taste, rich nutrition, easy digestion and absorption, and endless aftertaste after eating. Pingquan sesame seed cake is famous for its large sesame seeds, soft and crisp fragrance. Mutton soup sesame seed cake is really a delicious dish, and everyone who has eaten it is full of praise. There are many legends about the origin of mutton soup in Pingquan County, Hebei Province. Among them, Emperor Kangxi set up a hunting camp in Weichanggou (now Pingquan Dangba, Hebei Province) and chased a sika deer to Bagou (now Pingquan Town, Pingquan County). The deer entered the Liulin and didn't catch up. The emperor was hungry. At this moment, there was a fragrance not far away, which was very attractive. When Xiaokang searched for incense, he found a small shop. An old Muslim in the shop was busy cooking a pile of greasy things in an iron pot, and the fragrance just floated out of the pot. Xiaokang didn't ask the price, but just shouted, "Come and eat!" The old man who opened the shop did not dare to neglect, so he quickly filled a bowl of mutton chop suey soup and took two sesame cakes. After eating, Xiaokang was radiant and full of energy, only to remember that he didn't ask what he was eating. The old man told him, "This is called mutton offal soup, which is made of mutton offal." Xiaokang felt very tasty, so he blurted out a poem: "xifengkou is far away, and the ancient road of Saibei is long. Wild deer enter the willow forest, bagou mutton offal soup. " Since then, Bagou mutton soup has gained a great reputation, and everyone outside the customs knows it. Foreign diners praised: "No wonder Pingquan mutton soup is so good, it was originally sealed by Kangxi!" According to Synopsis of the Golden Chamber, mutton soup can also be used as an auxiliary treatment for impotence, premature ejaculation and chills caused by kidney deficiency, palpitation, shortness of breath, fatigue, insomnia and vasculitis caused by blood deficiency and cold coagulation. It can also enhance the body's resistance, which is of great benefit to people with physical weakness, anemia, postpartum deficiency of both qi and blood, kidney deficiency and impotence. Mutton soup is one of the delicious tonics in winter. It is not only nutritious, but also has high medicinal value. Regular consumption can warm the middle and lower the qi, replenish qi and blood, and strengthen the body. As the saying goes, "food tonic is not as good as medicine tonic, and soup tonic is not as good as food tonic." Then mutton soup is not only delicious, but also a good medicine, which has the functions of food tonic and medicine tonic.