Xiji Lamb Soup

Xiji Lamb Soup

　　Xiji Lamb Soup

　　Xiji Lamb Soup has long been renowned and was once honored as the “Number One Soup in Southern Shandong.” It is now also acclaimed as the “Number One Soup in Qilu” and the “Number One Soup in China,” with its trademark registered with the State Administration for Industry and Commerce.

　　Xiji Lamb Soup was first discovered by Tang Meixian, a food connoisseur from Zhenjiang in Jiangnan during the Ming Dynasty, who helped bring it national fame. After returning home, he told his grandson Tang Yongjiang about the experience of drinking Xiji Lamb Soup, which made the young man salivate with anticipation. In June 1998, while on a business trip passing through Xiji, Tang Yongjiang went straight to the Xiji Lamb Soup restaurant. He was full of praise for the bowl of clear lamb soup served to him and gave hearty approval to the stir-fried tripe, sautéed lamb belly, stewed kidney, and the “divine dish plate.”

　　The lamb used in Xiji Lamb Soup comes from young goats that have just reached maturity. The meat and offal are prepared separately and soaked in flowing water until just right, then simmered to perfection. The bones are boiled exclusively to make bone broth, with bones from several sheep mixed and simmered until they turn milky white—all without adding any seasonings. What is ladled out is called clear lamb soup. This broth is free from salt, vinegar, or any other additives, yet it refreshes the heart and lungs, leaving an unforgettable aftertaste, and contains absolutely no gaminess. Then come a thousand dishes of the whole lamb feast, including stir-fries, sauces, stews, and sautés, all sure to leave you fully satisfied and happily returning home.