Shanxian mutton soup belongs to the traditional Han nationality in Heze City, Shandong Province, southwest Shandong Province. In the 1980s, it was included in the Chinese name recipe. It was first created in 1807, when Xu, Dou and Zhou were jointly created, so it was named "Sanyichun" Mutton Museum. The establishment of the food industry in that period caused quite a stir, and laid a solid foundation for the famous world of "Single County Mutton Soup". With a history of nearly 200 years, the single county mutton soup, with its "white-like milk, water-fat blending, pure texture, fresh and not sturdy, fragrant but not greasy, rotten but not sticky" unique style, loaded with Chinese recipes, The soup is only a single county mutton soup, which is called the first soup of China by the Chinese. "There is a folk cloud" came to Heze Peony City, not a single county mutton soup, which is equal to white to Heze! One county mutton soup, known as the famous Chinese food soup!

Single county mutton soup, using local high-quality goats as raw materials, fresh meat, skeleton and seasonings are reasonably matched, and high temperature makes the oil emulsified. Its main feature is that the soup is thick and not oily, and it is delicious. It is not too greasy. Shandong Shan County is located at the junction of eight counties in the four provinces of Jiangsu, Shandong, Henan and Anhui. It has the old road of the Yellow River in the south and runs through the whole area in the north. The Dasha River. Here, the water and grass are rich, the trees are shaded, the sunshine is abundant, the climate is humid, and the four seasons are distinct in spring, summer, autumn and winter. It is a natural high-quality pasture and is called the “hometown of Chinese green goats”. The mutton of the single county is tender and delicious, and the smell is small. Its color is white like milk, the water and fat are blended, the texture is pure, the taste is refreshing, and it is appetizing and spleen. Eat in the mouth, fresh and not fragrant, fragrant but not greasy, rotten and not paste, is a palatable food. The single county mutton soup is very particular. The method is: first add 50 liters of water into the pot, wait until the pot is burned and put 30 pounds of fresh meat, two kinds of sheep and skeleton, and boil with a big fire (for firewood as well), top bleeding and dirty gas, Use bamboo spoon to remove, add 10 pounds of cold water, remove the blood foam after the pot is opened, then put the sheep oil 3 pounds into the pot, and then lick a blood bubble for a while. Afterwards, various seasonings such as white peony, cinnamon, grass fruit, dried tangerine peel, almonds, etc. are placed in a pot according to a certain proportion. At the same time, salt is added, and then forty minutes, and a small amount of cloves is added to the bowl. There are two key techniques in the tanning system: one is the use of various condiments, and the more the medicine is too overdone, the less it is greasy and unclean; the second is to master the heat, the fire is small, the water and oil can not be blended, one color in the end The fire is too impetuous, not full of flavor, and will lose nutrients. Many people want to learn the skills of the single county broth, but they failed because they mastered these two points. Shan County mutton soup has a history of 200 years and is famous for many famous names in China. Such as Jinhua ham, Beijing roast duck. There is a South Duck North Duck, the middle of the soup. In the Chinese famous eating spectrum, only Shandong Shanxian mutton soup is known as the “first soup in the world”. There are three musts in a single county: Yangtang, Baishifang, Baishoufang. There are a hundred lions with different postures, vivid and vivid, and hundreds of different books in the "Shou". The structure of the two squares is exquisite, the carving is fine, the knife is refined, the simplicity is elegant, the complex is not chaotic, and it is called art treasure. The stonemason engraver of the workshop is drinking sheep soup every day. If you don’t drink a day, you won’t be able to make a lot of work. Some people say that the two squares are poured out of the sheep soup, and the first of the three is a sheep soup. Single county is rich in green goats. Yangtang has a history of thousands of years. Until more than 200 years ago, Xiguan Xu Guili improved it and carried forward the brand of “Sanyihe”. After the fire was passed to the fourth generation, it was inherited by the "three Italians". It uses fresh mutton as the main ingredient. When cooking, first use the big bones of the sheep to fill the bottom of the pot, then put the mutton and pepper, big fennel, white peony, cinnamon, cinnamon, dried tangerine peel, amomum, onion, ginger and other ingredients, add water to cook. Until the meat is cooked, the soup is milky white. When eating, take the cooked mutton in the soup and chop it into the bowl, then add the mutton soup, add the salt, garlic, cilantro, spicy oil, eat hot, delicious, fat but not greasy. Oh, it’s a must. In the sale, each time you add water, you will add a certain amount of raw meat and then tame it. When you add it, you can keep the soup delicious. There are also sheep soups cooked with mutton-like materials, such as smallpox soup, mouth soup, belly soup, milk residue soup, heart-lung lung sausage soup, etc., different color and taste. It is a perfect match with the sizzling biscuits. The unique style of the single county mutton soup, even the southerners who do not eat lamb, also praised. Now Shanxian Yangtang has become a hospitality product, and has blossomed in Shandong and Henan. In 1986, it entered the capital city, and the diners were very popular. Speaking of the single county sheep soup, there is a story. In the Spring and Autumn Period, Song Guo and Zheng Guo fought in a place not far from Shan County. Before the war, the Song Guo coach Hua Yuan arranged to kill the sheep and cook the soup, and personally rewarded the soldiers. It may be black under the lamp, but he forgot to give it to the car. Alpaca. On the second day, I arrived at the battlefield. The driver said to Huayuan in disgust: "I have the final say in the sheep soup yesterday. I have the final say in today's business." So I drove the Huayuan into the enemy's formation and took prisoners. This is the origin of the idiom "respectively in politics." According to the good deeds, the chef who cooks the soup is a single county person. Look at the strength of this single county sheep soup! Although the sheep soup is fragrant, before the reform and opening up, the food is not enough to eat. Letting go of the stomach and drinking the sheep soup is a beautiful thing that can be realized in a dream. When you go to the store, look at the cauldron of the soup, smell the seductive scent, touch the pockets, and sigh. That sigh is even longer than the Yellow River! And today I am better off, I have silver in my pocket, drinking sheep soup has become a habit, and I don’t want to panic for two days. It is said that when I go to the county to find someone at the time of the meal, I often cannot find it. Where have you gone? Use one sentence: "Not in the sheep soup hall to drink sheep soup, is on the way to drink sheep soup."

Technical requirements for quality of single county mutton soup 1. Requirements for raw materials and auxiliary materials 1. Mutton: (1) Variety: Jining Green Goat (2) Conditions of origin: lush vegetation and rich forage. (3) Scope of origin: rams of 1 to 2 years old, and ewes of 1 to 2 nests. (4) Water: The water quality in the production area is in line with the national drinking water standard and is weakly alkaline. 2. , dried tangerine peel, jade fruit, good ginger, white pepper, etc.; (3) other accessories: sesame oil, glutinous rice, garlic seedlings, MSG. Second, the processing technology 1. Process flow: 2. Process points: (1) Brewing: After the acid is drained, the divided mutton, sheep bone and sheep oil are brewed with flowing groundwater for 12 hours; (2) dicing: the bone is cut into 1000g pieces of mutton, sheep bone斩500g block, leg bones smashed with knife back; (3) raw material ratio: lamb, sheep bone, sheep oil according to the ratio of 52:43:5; (4) tibia: tibia when the pot temperature 60 °C feed, boil for 15 minutes to remove; (5) 撇 foam: remove the blood foam; (6) 熬 system: keep the pot in a boiling state until the soup is thick, white and milky, not swearing Greasy, tempting and tempting, simmering time ≥ 3 hours. Third, the quality characteristics 1. Sensory features: milky white, shiny, fresh and refreshing, not sloppy, not sticky or greasy. 2. 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 Shanxian mutton soup may submit an application for the use of the “Special Mark for Geographical Indication Products” to the Shandong Provincial Quality and Technical Supervision Bureau, which shall be reviewed by the Shandong Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. . The inspection mechanism of the single county mutton soup is selected by the Shandong Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.