In the winter, Xiaobei loves to go to the sheep soup hall, and this "small city small lamb soup" is the most famous in the northeast. Familiar with the food of their sheep soup, we know that this brand has been established for 20 years, and is the most pure Manchu specialty sheep soup. The sheep soup has the characteristics of "four calls". You can't help but know: oil is screaming, hot, roaring, and fat. According to the boss, the small city lamb soup is stewed in a large pot with goat bones, meat and internal organs for several hours. When the soup is milky white, the soup, meat and chopped in the pot. The internal organs are raised. The seasoning is also very particular, salt, pepper, parsley, pepper, monosodium glutamate...

Benxi Xiaoshi Yangtang--Yangtang is delicious and beautiful in natural scenery, and the practice of sheep soup is very simple. First, put the onion and ginger slices into boiling water, then cut the mutton into small pieces and put them into boiling water. One hour, 30 minutes of fire, 30 minutes of small fire, salt amount. After one hour, the pan is cooked, and a pot of aroma of the mutton soup is ready. When eaten, the soup is milky white and delicious. I definitely let you drink this bowl and want to drink the next bowl.