Changzhi mutton soup

Mutton soup is a traditional famous food in Huguan, Changzhi, Shanxi Province. Mutton soup in the same area as geese in the north road of our province and mutton soup in the Yuncheng area in the south road can be called three schools of Shanxi mutton soup. Compared with the other "two soups", Huguan mutton soup is unique and has a unique flavor. When drinking Huguan mutton soup, we should pay attention to the season first. Sheep don't eat grass before they start cooking, and when they eat grass, they stop cooking, which is about seven months from the Mid-Autumn Festival to the Qingming Festival the following year. According to the mutton soup master, he was afraid to eat grass, and the mutton was grassy and the flavor was damaged. Mutton soup mutton soup, sheep is the foundation. The master of mutton soup can know sheep well, and choose one in a hundred. He selects three or five good goats of one or two years old from a flock of sheep and raises them in the backyard to be slaughtered. The so-called "tying sheep in the backyard and selling soup in the front shop" ensures that the flavor is slaughtered on the spot. The master of mutton soup is a unique skill in killing sheep, which is almost "skilled in solving cows". He kills neatly, washes cleanly, and all parts are well organized. A major feature of Huguan mutton soup is that it pays attention to tasting whole sheep, that is, a bowl of soup should contain seven or eight mutton jiaozi, three or five mutton balls, several pieces of stewed meat, blood strips, fatty oil, strips or pieces cut from head, hoof, mouth, stomach, intestine, heart, liver, lungs, waist and other internal organs. Except for the fur of sheep, it has everything, and even the bone marrow of sheep can be boiled in the old soup. No wonder it can be cooked in the old soup. Another feature of Huguan mutton soup is that it pays attention to the old soup. In addition to the main pot, each mutton soup restaurant has a large casserole for stewing mutton skeleton and mutton pieces. This pot sits on the fire from the Mid-Autumn Festival to the Qingming Festival the following year, and continues while scooping, and the old soup continues. It is the best compatibility to drink mutton soup with yellow steaming. Yellow steaming is a steamed bun made of millet bread, bean paste and jujube paste. It is extremely soft, sweet and sticky. The chef selling yellow steaming is afraid of getting it on his hands, so he should copy it on the plate with a wooden spoon. Drink a bowl of mutton soup and eat one or two steamed yellow, which is warm and delicious enough to be a good meal.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)