Panlong Lamb Soup

Panlong Lamb Soup

　　Lamb soup is the pride of Rongchang people. Serving it as breakfast to family and friends is considered the highest standard and etiquette.

　　　　Lamb soup originated before the liberation, reportedly invented by chance by a man named Tao Duguang. After decades of development and evolution, lamb soup has changed beyond recognition. Its broth is milky white, savory and well-seasoned, rich in aroma, with tender meat that is free from gaminess or medicinal taste, making it an excellent tonic during the winter season. Among the various lamb soup dishes, the most outstanding is the lamb offal soup. Other notable dishes such as “Ants Climbing a Tree,” “Dry-Coded Lamb,” and “Steamed Lamb with Rice Flour” are also incredibly delicious.

　　　　Tao Lao Ba Lamb Restaurant run by Tao Qiangui in Changyuan City is arguably the most authentic one; he is the third-generation descendant of the “Tao Lamb.” Additionally, you can also enjoy lamb soup at places like “Authentic Panlong Lamb Soup” on Nan Shuncheng Street, “Tao Lamb Restaurant” in the middle section of Changzhou, the Police-Civilian Bridge Lamb Soup spot, and Fukang Restaurant — all serving quite tasty versions.