Xibei Xishui Mayang is one of the three excellent local goat breeds in Guizhou Province. It is a product of long-term breeding and natural selection of working people in the production area, and has good adaptability to local natural ecological conditions. It has the characteristics of resistance to rough feeding, strong disease resistance, wide adaptability, fresh and tender meat, good skin quality and excellent production performance.

[Growth Environment] The average temperature of Xishui is about 13°C, and the altitude is 600~800m. The annual average temperature is about 15°C, the annual accumulated temperature is 3000~4000°C, and the rainy season is from May to July. The rain is abundant, and the rain and heat are in the same season. Due to the large fluctuations of the mountains, agriculture is subject to certain restrictions. For example, the area of ​​cultivated land in Xishui County only accounts for 11.7% of the total area, and the rest are barren hills and shrubs. The pastures are wide, the climate is mild, and natural pasture is abundant. The zonal soil is dominated by yellow loam and lime soil. The zonal vegetation is dominated by warm and humid shrub grassland. [Quality characteristics] 黔北麻羊 is a short-hair type of flesh and goat, with strong body, deep chest, straight back, thick neck, coat with brown and light brown, black back and black neck Belt, young sheep are lightly colored, and adult hair becomes darker. The slaughter rate of Mabei Ma sheep is 56.6%, the meat production performance is good, the reproduction rate is high, the disease resistance is strong, and it is suitable for extensive breeding in mountainous areas, which has great development potential. [Eating method] Winter is the best season to eat lamb. 1. Stir fry, fry, stew, barbecue, hot pot are delicious. 2, made into a soup pot: the mutton soup pot is absolutely, but also in the bottom of its red soup pot. The slap-up mutton slices are cut like thin paper, and a piece of mutton is immersed in a tumbling red soup. It is adorned with mutton, mutton, konjac, fungus, bean sprouts, bamboo shoots and parsley. 3, hot to eat: evolved from the mutton soup pot, first take the skinned fresh mutton cooked and remove the slice, then add the ginger, garlic and secret spices soup with sheep bone, then use sheep oil, watercress, pepper, Pepper and other spices, simmered soup and fried ingredients, and chopped mutton, boil a pot of soup. After the diners come and take a bowl, it is the authentic bowl of mutton. [Culinary Skills] 1. Put a few hawthorns or some radishes, mung beans, and some onions, ginger, cumin and other seasonings when cooking. 2, must eat thoroughly when eating meat; summer and autumn climate is hot, should not eat lamb. 3, there are many membranes in the mutton, you should first remove it before cutting, otherwise the meat film is hard after cooking, it is difficult to swallow. [Dietary taboo] 1, mutton bogey boiled with copper; 2, bogey with vinegar, watermelon, tea, pumpkin with food; 3, mutton warm, in order to avoid getting angry, should also put less pepper, pepper, when cooking lamb Ginger, cloves, fennel and other spicy and hot seasonings. [Optional skills] 1. The high-quality mutton has no spots, and the meat is even and shiny, showing a bright red color. 2, the fresh mutton is firm and thin, elastic, and the pressed depression can be restored immediately, and the surface of the meat is not sticky or dry or wet. 3. Fresh lamb has no peculiar smell. 4, the old mutton meat is rough, the texture is thick, the color is dark, and it is dark red; the tender mutton is tender and tender, the texture is small, the elasticity is good, and the color is light. [Storage method] Remove the mutton from the fascia, wrap it in plastic wrap, then wrap it in a layer of newspaper and a layer of towel, and put it in the freezer of the refrigerator.

Xishui Mayang quality technical requirements First, the variety of North Ma sheep. Second, the breeding environment requires a mountainous terrain with an altitude of 800m to 1500m within the producing area. There are abundant natural or artificial grassland around the mountain, and the mountain spring water and stream are the water source. Third, feeding management requirements 1. Breeding methods: combination of feeding and grazing. The live weight of 15 kg was mainly based on house feeding, and after 15 kg, it was fattened by grazing and supplement feeding. 2. Feed requirements: Feed grass forage during grazing, feed the concentrate after returning to the grazing, and feed the concentrate on the basis of feeding the local green-green feed and hay during the feeding period. 3. Requirements for the pens: The pens are mainly slatted floor-floor sheep-style sheep houses, and a few pits are kept. Feeding density is 1~2m2/only. 4. Out of the line: 12 months to 18 months of age, weight 25 ~ 35kg. 5. Environmental and safety requirements: Feeding environment, prevention and control of epidemic diseases must implement relevant national regulations and must not pollute the environment. 4. Slaughtering and Processing 1. Sheep source requirements: healthy sheep that meet the above criteria within the scope of the protected area. 2. Resting to be slaughtered: The fasting in the fasting before slaughter is no less than 24 hours. 3. Key process links: manual hot water fading after slaughter. V. Quality Features 1. Sensory Features (1) Living sheep: The coat is brown or gray, and the hair is short. The body is strong, the limbs are thick and the muscles are full. The skin tone is white or pink. (2) Mutton: The meat is bright red, the muscles are fine and tight, and the elasticity is tender. The meat is tender and tender. 2. Physical and chemical indicators: in the skeletal muscle of each department, the protein content is ≥19.5%, the fat content is ≤5.5%, and the cholesterol content is ≤50mg/100g. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of Xishui Mayang's production area may submit an application to the Xishui 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 inspection agency of Xishui Mayang was selected by the Guizhou Provincial Bureau of Quality and Technical Supervision in the inspection institutions that meet the qualification requirements.