Where to make the most authentic sheep soup

A bowl of mutton soup, so that the early risers of the body and mind, in the cold air, revived the courage to fight well for a new day.

Sheep soup in various parts of the country more and more fine, in various parts of the country called different ways, such as mutton cut, mutton chowder, sheep head vegetables, sheep soup, etc.. The production also varies from region to region. So where is the best sheep soup in China?

Give us a few options!

1, Shanxi Quwo Sheep Soup

Quwo Sheep Soup is commonly known as haggis soup, also known as sheep's head vegetables, is a delicious snack made of sheep water, sheep skeleton, sheep's head, sheep's hooves, and sheep's blood boiled. The most important thing about Quwo mutton soup is the soup, which dissolves the sheep skeleton, sheep's head and the essence inside the mutton into the soup. The minced meat is supplemented by the soup, which can also be eaten with steamed buns, cakes, twists and dumplings.

The milky-white broth of the soup is made of local underground water, which makes the bone marrow dissolve in the soup, which is white in color and fragrant. When drinking soup, pay attention to hot, spicy, salty, its taste fresh and fragrant unique, and because of the local water in order to simmer such soup, so Quwo sheep soup has become a specialty here.

2, Shandong Shanxian sheep soup

In Shandong, a large iron pot of sheep bone soup is always boiling, exuding an enticing aroma, cooked just right lamb tender and soft, rich in fat. Eat people come, the chef only scoop soup, add mutton slices, turnips, pepper, pour a spoonful of boiling hot oil, a bowl of down, body and soul warm. Haggis soup is a temptation that offal lovers can't resist at all. Sheep belly is crisp and tough, sheep liver is dense, sheep blood is tender, sheep lungs are soft and elastic, the pot simmers the fresh aroma of lamb, but also brings together the different tastes of the water, with a sesame sauce cake, comfortable.

Shanxian as the hometown of China's green goat, the meat of the goat is naturally excellent, and Shanxian people also have their own unique understanding of the use of spices. Onion, ginger, grass fruits, cinnamon, Angelica dahurica, Chenpi and other medicinal spices, are put into the soup, and the aroma of the meat into one, this soup is to drink the flavor, but also that nourishment from all things.

This picture source: single county government network

3, Sichuan Jianyang mutton soup

The unique conditions of survival of the goat as the main raw material of the Jianyang mutton soup, natural soup fresh flavor. Jianyang mutton soup, tender meat, fat and not greasy, warm and not hot, especially the milk white soup, the taste of fresh and strong, long aftertaste, is any dish a soup is difficult to match. Especially in the winter morning, the family with a pot of mutton soup, nutrition, heat, and even exhale a long time with the flavor of mutton.

4, Inner Mongolia's Hulun sheep soup

Neimeng's sheep quality is too good, good enough to do how to do are delicious. In Hulun, Inner Mongolia, mutton soup is also a common food in winter. The biggest feature of this mutton soup is that, just like the people of Inner Mongolia, it is rough on the surface and honest with material. A big bowl is full of hand-torn mutton, a big bowl full, basically more meat than soup. It's more like boiled lamb than lamb soup. But it was really addictive and delicious.

Of course, in addition to these lamb soups, many places in the south also have excellent lamb soups. For example, Suzhou's Zangshu Mutton and Zhejiang's Lianshi Mutton make very tasty and delicious mutton soups as well.

Dear friends, what other delicious lamb soups have you had? I look forward to your comments to add.