In the areas of Tashi and Pingyang Township, Qijiang County, Guizhou Province, Guizhou Province, the mountains are clear, the climate is mild, the water quality is good, the land is rich, the forage resources are very rich, and there are many varieties of plants that can be used as feed. Therefore, the goats produced in this area are small in size and fleshy. It is characterized by tenderness, light taste, delicious taste and so on. It has been praised as “Xiangyang” by relevant departments and experts of the province.

Qijiang County, southeastern Guizhou Province is located in the middle and upper reaches of Duliujiang River. There is a lush and primitive Moon Mountain in the south and Leigong Mountain in the north. Among them, 15 ethnic minorities such as Yunnan, Miao, Shui and Yao account for 84.2% of the total population. Original eco-tourism, ethnic customs destination. There is a national special diet—Guizhou Lijiang Pagoda, Yangshuo, commonly known as “Hundred Herbs”, is the favorite dish of ethnic minority compatriots in Qijiang County. As long as you come to Lijiang to be a guest, the hospitable host This signature dish, which is rich in nutrients, cool and delicious, helps digestion and appetite, will be served at the dinner table. The production process of the sheep's pheasant is very elegant. Mainly divided into: slaughtering sheep to sputum, water extraction and other processes. First, kill the sheep to go. Some people say that the mutton is delicious and unpleasant, so it is fascinating. The mutton of the tower stone is the exception. It is not only delicate and unscented, but also refreshing and refreshing. Because the Ta Shi people carried out the treatment during the slaughtering process, they killed the sheep and opened the sheep's body with a knife on the horns and the toes. This is what the Ta Shi people said. ". Second, the extraction of drowning. Before slaughtering the sheep, the sheep are grazing in the mountains and the grounds are filled with a large variety of fresh grasses, leaves, etc., until the herbs are repeatedly chewed by the sheep for half an hour and then slaughtered, so that the extracted water is fresh. Cut the lamb belly and eat the sheep into the stomach and the essence of the herb that has not become the feces. Take out the "essence" in the stomach, wrap it in gauze, soak it in a 45-degree high-altitude wine to filter out the green juice. This is “瘪水”, put “瘪水” into a high-temperature pot to boil, and use the loofah to repeatedly filter to remove the grass residue. After 30 minutes, filter it with gauze to remove the residue and store it on one side for later use. Sheep eat herbs, food miscellaneous, from grass to leaves, from the field corner to the cliffs, it can be said that the nutritional value of mutton is much higher than beef, the local folks have a saying: "Chicken eats a hundred worms in the brain, sheep eats hundreds of herbs In the pouch." The pouch at the end of the small intestine is the essence of the live sheep after eating the herb. Long-term consumption of sheep scorpion can be said to eat hundreds of herbs to drive away all diseases and to strengthen the body.

Technical requirements for the quality of Ta Shi Xiang Yang I. Variety Guizhou white goat. Second, the breeding site requirements Mountain range of 500m to 1500m above sea level, natural grazing grassland is abundant, water is abundant. Third, feeding management 1. Feeding methods: combination of grazing and house feeding. 2. Feeding conditions: Grazing is mainly based on natural grassland pastures and shrubs. After returning to the pasture, it is supplemented with local corn, sweet potato, bean seeds, peanut cake, bran, crop straw and so on. The grazing time is not less than 6h per day. 3. Requirements for the pens: The sheep house is equipped with a high bed for leaking manure. 4. Environmental and safety requirements: Feeding environment, prevention and control of epidemic diseases must implement relevant state regulations and must not pollute the environment. Fourth, the bar: 6 to 8 months old, weight 14-23kg. V. Slaughtering, Processing, Storage and Transportation 1. Sheep source standard: Produce healthy sheep that meet the requirements of the above-mentioned first to fourth provisions within the scope of protection. 2. Slaughtering and processing: (1) Slaughtering and processing: pre-slaughter quarantine → slaughtering → slaughtering and bleeding → scalding and fading, head removal, hoof and internal organs (including kidney) → trimming, washing → acid removal → division → packaging → quick freezing refrigeration. Fading. 3 rows of acid: The steroids are acid-discharged at 0 to 4 ° C for 24 to 48 hours. 4 Freezing: The split lamb was frozen at -28 °C for 48 hours and stored in a cold storage at -18 to -21 °C. Sixth, quality characteristics Sensory features: (1) Living sheep: the individual is short, the limbs are short and strong, the coat is white, there are sputum, no flesh, and the hoof is dark brown. (2) Mutton: The meat is bright red, shiny, fat white to pale yellow, the meat is fine and compact, elastic, the meat is tender and tender, and the taste is light. 2. (2) Mutton: In the muscle, the protein content is ≥20.0%, and the fat content is ≤2.0%. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the scope of the production of Ta Shi Xiang Yang may submit an application to the Qijiang County Market Supervision Administration for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Guizhou Provincial Bureau of Quality and Technical Supervision and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The testing organization of Ta Shi Xiang Yang is selected by the Guizhou Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.