Shanxian Mutton Soup. [Photo provided to chinadaily.com.cn]
For the people of Shanxian county, mutton soup is more than a dish — it is the taste of home and the flavor of memory. Even on the hottest summer days, a bowl of mutton soup is considered essential for dispelling internal dampness and replenishing nutrients lost to the heat.
The secret lies in the preparation. Local goats, prized for their tender meat and mild flavor, are simmered with a low, long simmer in large pots with their bones. After an initial boil and skimming, the heat is reduced to a low simmer for a long, gentle stew.
A guarded blend of spices and herbs — including angelica root, cinnamon, dried tangerine peel, and others — is added to tame any gaminess and build a broth of remarkable depth. Hours later, the soup emerges thick, rich and fragrant, warming the body and lingering on the palate.
