Whole Goat Soup from Wulian

Whole Goat Soup from Wulian

　　Made primarily with Wulian mountain goats (brown-furred dog goats are the finest, black goats are premium, green goats are mid-grade, and white goats are the lowest grade), the meat is cut into large chunks along with the offal, then blanched together before being drained. The pot is heated over high flame, and the goat parts are added in sequence. The resulting broth is milky white, and the meat is tender and juicy. It is served with minced scallions, ginger, cilantro, vinegar, and salt, and is commonly dipped with Wulian flatbread. This dish is a widely renowned local specialty. For more elaborate occasions, hosts serve a full goat banquet to guests, featuring dishes such as braised goat face, stir-fried goat meat with scallions, mashed garlic goat lung, blood tofu in old broth, spicy tendon, mustard-flavored goat ears, cilantro goat stomach, and sautéed goat liver.