Shuangliu Huangjia Ma sheep is also called Chengdu Mayang. Huangjia Town is located in the north of Muma Mountain, 15 kilometers away from Chengdu City, 7 kilometers away from Shuangliu County, and 10 kilometers away from Shuangliu International Airport. Huangjia Town is located in the hinterland of Muma Mountain in Chengdu. It is the base of Chengdu Mayang and is known as the “hometown of Ma Yang”. Shuangliu Huangjia Mayang is a famous specialty of Huangjia Town, Shuangliu County, Chengdu City, Sichuan Province. Because the fur is yellowish brown, it is inlaid with well-balanced black spots, so people used to call it “Ma Yang”.

Huangjia Ma sheep has the characteristics of fast growth, early maturity, high fertility, strong adaptability, resistance to damp heat, resistance to extensive feeding, and stable genetic performance. Its sheepskin skin area is large, high in calcium content, low in fat and low in cholesterol. It is rich in essential amino acids required by the human body. It is a green, casual and healthy food. Around Chengdu, nearly 80 restaurants and processing factories using Huangjia Ma sheep as the main raw material, developed 40 dishes such as yellow smoked mutton, mutton sausage, yellow mutton mutton soup, fried fried liver, etc. "Yang" has become a gold medal in Shuangliu County to create a tourism brand, and is well-known throughout Sichuan. It has obtained the certification of “Non-pollution Agricultural Products” and “Non-pollution Agricultural Products Production Base” by the Ministry of Agriculture. Since 1999, the 10th Ma Yang Festival has been successfully held. The Ma Yang Festival has become the earliest, the most influential, the most influential and the best in effect. Huangjia Mayang has been interviewed by the central, provincial, municipal, and county media and Taiwan's Dongsen TV station. In 2005, 2006, and 2008, CCTV's seventh channel, "Get Rich", was featured in special reports. In 2011 and 2012, Huangjia Ma Yang Festival won the title of “Sichuan Top Ten Folk Food Festival” and “China Top Ten Food Festival”.

Quality technical requirements for Huangjia Ma sheep I. The variety is based on Chengdu Mayang as the male parent and Huangjia local sheep as the female parent. It is self-supporting Mayang in the Mumashan area in the Shuangliu County area of ​​Chengdu. Second, the grazing environment is within the protection scope of the Muma Mountain hilly area, the slope is above 20 degrees, the environment is quiet, the forest and grass are rich, and the vegetation is eucalyptus leaves, mugwort, dandelion, wild celery, prunella, plantain, etc. The main pasture or mountain forest is a grazing place. Third, feeding management 1. Feeding methods and classification management: the implementation of breeding rams, breeding ewes, lambs, fattening sheep in separate stages of feeding management, the whole group of semi-feeding, semi-grazing combination; sunny afternoon 13:30-18 : 30 grazing, from 18:30 to 9:00 the next day, 9:00 to 13:30 sports activities; lambs 15 to 20 days old lure, 60 days old completely weaned, after the grazing sheep can be added Concentrate. 2. Drinking water: Drink local spring water and deep well water. 3. Traceability management: The association will be customized and linked to the household, and archived and filed. 4. Requirements for the outing: feeding time, lambs 60 to 70 days old, fattening sheep: 240 to 280 days old, ram weight: 27.5 to 40 kg, ewes: 25 to 35 kg; must be declared quarantine by the Animal Health Supervision Office when going out. 5. Environmental safety requirements: The prevention and control of breeding environment and epidemic diseases must implement relevant national regulations and must not pollute the environment. 4. Slaughtering and Processing 1. Sheep source standard: healthy sheep from the scope of production and meeting the requirements of the above one to three. 2. Fading or peeling: The fading is performed by immersion hot water at a temperature of 63 ° C to 67 ° C, immersion time of 3 minutes, hand fading, and manual peeling. 3. Cooling and preservation: The body is acid-discharged in the environment of 0 ° C to 4 ° C for 24 to 48 hours, and stored or transported in a cold chain at 0 ° C to 4 ° C. V. Quality Features 1. Sensory features. Living sheep: The living body is short, shiny, reddish-brown or hemp-brown, with cross and eyebrows. The abdomen coat is lighter in color, light brown or light yellow. Mutton: The cut surface of the fresh meat is marble-like, the meat is tender and the astringency is low, and the broth tastes fresh and white. 2. Physical and chemical indicators. Living sheep: fattening sheep weight: ram 27.5 to 40 kg, ewes: 25 to 35 kg. Mutton: fat content ≤ 20%, cholesterol content ≤ 60mg / 100g. 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 production of Huangjia Ma sheep may apply to the Shuangliu County Quality and Technical Supervision Bureau of Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Sichuan 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 Huangjia Mayang is selected by the Sichuan Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.