Xuwen’s “Three Sheep Flavors”

Last updated 2026-11-10 — Xuwen’s “Three Sheep Flavors” The sheep breed in Xuwen is of superior quality and renowned nationwide. Xuwen lamb has nourishing effects for yin and kidneys. Thanks to its low cholesterol and fat content, as well as its delicious taste, it has been used to develop many health foods. In addition to the famous Whole Lamb Banquet, boiled sliced lamb, lamb offal, and red-braised lamb, Xuwen also offers an extremely famous local snack — the “Three Sheep Flavors.” As the name suggests, the “Three Sheep Flavors” refer to lamb congee, lamb soup, and lamb bone broth. The sheep in Xuwen have tender skin and juicy meat, typically using lambs under 12–13 pounds for cooking. Lamb congee is made by simmering lamb broth with rice, resulting in a smooth texture and rich aroma. The lamb in Xuwen has thin skin and tender meat with long, coarse muscle fibers; the bones are wide and long, yielding particularly flavorful bone juice; Xuwen lamb soup is made by grinding various dried fish into powder and simmering them with lamb bones, producing a golden broth that is truly unforgettable.