Single County Lamb Soup

Single County Lamb Soup

Single County Lamb Soup is a protected geographical indication product.

　　　　Single County Lamb Soup is made from high-quality local goats, combining fresh meat, bones, and seasonings in the right proportions, then emulsifying the fat at high temperatures. Its main characteristics are a milky-white, thick broth without visible oil slicks—delicious, savory, and not greasy.

　　(Heze)

　　 Single County in Shandong is located at the junction of eight counties across four provinces—Shandong, Jiangsu, Henan, and Anhui. To the south lies the ancient course of the Yellow River, and to the north runs the large Dashar River that cuts through the entire region. The area boasts lush water and grass, shaded green trees, abundant sunshine, a moist climate, and distinct seasons throughout spring, summer, autumn, and winter—making it a natural premium pastureland known as the “Home of China’s Qing Shan Goats.” The lamb here is tender, delicious, and has very little gamy smell. Its color is milky white like milk, with water and fat perfectly blended, resulting in a pure texture and refreshing umami taste that stimulates the appetite and strengthens digestion. In the mouth, it is fresh without being gamey, fragrant without being greasy, tender without being mushy—an absolutely delightful dish.

　　The preparation of Single County Lamb Soup is extremely particular. The method is as follows: first, add 50 liters of water to the pot, and once the pot begins to boil, put in 30 pounds of fresh meat, two sets of sheep offal and bones, and bring to a rolling boil (preferably using firewood). This process drives out blood foam and impurities, which are then skimmed off with a bamboo skimmer. Next, add 10 pounds of cold water, and once the pot boils again, remove the blood foam. Then add 3 pounds of sheep fat to the pot, and after a short while, skim the blood foam once more. After that, add various seasonings such as angelica, cinnamon, cardamom, dried tangerine peel, and almonds in specific proportions, along with salt, and continue simmering for forty minutes until done. Just before serving, sprinkle in a small amount of clove powder. There are two most critical techniques in the cooking process: first, the use of seasonings—if too many are added, the medicinal taste becomes overpowering, but if too few, the gaminess and greasiness remain; second, controlling the heat—if the fire is too low, the water and fat won’t fully emulsify, resulting in uneven color, but if the fire is too high, the flavors won’t fully develop and nutrients will be lost. Many people try to master the art of Single County Lamb Soup, but fail because they can’t get these two points right.

　　Single County Lamb Soup has a history of 200 years and stands alongside many other famous Chinese delicacies, such as Jinhua Ham and Peking Duck. It is known as “the soup in the middle,” with “the ham in the south” and “the duck in the north.” Among China’s famous foods, only Single County Lamb Soup is listed as a soup-based delicacy, earning it the title “the Number One Soup Under Heaven” among the Chinese people.

　　 Single County has three wonders: Lamb Soup, the Hundred Lions Archway, and the Hundred Longevity Archway. The Hundred Lions Archway features one hundred exquisitely carved lions in various lifelike poses on its pillars; the Hundred Longevity Archway displays one hundred “longevity” characters in different calligraphy styles. Both archways are exquisitely structured, with fine carvings, concise knife work, simple elegance, intricate yet uncluttered designs—true works of art. The stonemasons who carved these archways drank lamb soup every day. Without their daily bowl, they became listless and unproductive. Some say: “The archways were built on lamb soup,” and thus lamb soup is rightfully the foremost of the three wonders.

　　 Single County is rich in Qing Shan goats. Lamb soup also has a history of several thousand years, but it wasn’t until about 200 years ago that Xu Guili from Xiguan improved and elevated it, creating the brand “San Yi He,” which gained fame far and wide. After passing down through four generations, it was further developed by “San Yi Chun.” The soup primarily uses fresh lamb, which is first cooked with lamb bones lining the bottom of the pot, followed by the addition of lamb and seasonings such as Sichuan peppercorn, star anise, angelica, cinnamon bark, cinnamon, dried tangerine peel, cardamom, scallions, and ginger. Water is added to stew until the meat is tender and the soup turns milky white. When served, chopped cooked lamb from the pot is placed in a bowl, covered with the lamb broth, and seasoned with refined salt, minced garlic sprouts, cilantro, and spicy chili oil. Best enjoyed hot, it is extraordinarily delicious—rich but not greasy, with no gaminess or gamey smell—truly a marvel. During sales, each time water is added, a certain amount of raw meat is also added and simmered again, maintaining freshness and flavor with continuous replenishment. There is also lamb soup made primarily with sheep offal, such as brain soup, tongue soup, tripe soup, curd soup, and heart-liver-lung-intestine soup, each with different colors, aromas, and tastes. Paired with a hanging oven flatbread, it makes for a perfect match. The unique style of Single County Lamb Soup even earns praise from southerners who don’t normally eat lamb. Today, Single County Lamb Soup has become a prized dish for entertaining guests and has spread widely across Shandong and Henan. In 1986, it entered the capital city, attracting throngs of diners and winning widespread acclaim.

　　 Speaking of Single County Lamb Soup, there’s also a story. During the Spring and Autumn Period, the states of Song and Zheng fought a battle not far from Single County. Before the battle, the Song commander Hua Yuan arranged to slaughter a sheep and cook the soup, personally distributing it to his soldiers—but in the dim light, he forgot to give any to the charioteer Yang Zhen. The next day on the battlefield, the driver viciously said to Hua Yuan: “Yesterday, you decided who got the lamb soup; today, I decide what happens.” He then drove Hua Yuan straight into enemy lines, where he was captured. This is the origin of the idiom “each going his own way.” According to some enthusiasts’ research, the chef who cooked the soup was from Single County. Just see how powerful Single County Lamb Soup is!

　　 Although lamb soup is rich and aromatic, before the reform and opening-up era, food was scarce, and drinking lamb soup to one’s heart’s content was a dream. When going to markets or shops, people would look at the big soup pots, sniff the enticing aroma, touch their empty pockets, sigh deeply, and walk away. That sigh was longer than the Yellow River itself. But now that life is better and wallets are fuller, drinking lamb soup has become a habit—people even feel uneasy if they go two days without it. It’s said that during mealtimes, trying to find someone in Single County is often fruitless. Where did they go? To borrow a phrase: “Either drinking lamb soup at a lamb soup shop or on the way to get some.”

　　Single County Lamb Soup

　　 Administrative region currently under the jurisdiction of Single County, Shandong Province

　　 “Notice of the People’s Government of Single County on Determining the Protected Geographical Indication Product Scope of Single County Lamb Soup,” Shan Zheng Zi [2012] No. 7

　　 Shandong Provincial Local Standard: DB37/T797-2007 “Single County Lamb Soup”