Jianyang Lamb Soup

Jianyang Lamb Soup

　　Jianyang Lamb Soup boasts a history of over 1,000 years. The meat is tender and not greasy despite its fat content; the soup is milky white, richly aromatic, and deeply flavorful—beloved by food lovers. On cold days, a steaming bowl of lamb soup is the ultimate hospitality offered by the people of Jianyang.

　　Jianyang Lamb Soup is served at over 600 restaurants scattered throughout the city’s towns and villages, many of which claim to possess secret family recipes. In truth, the real secrets of Jianyang Lamb Soup lie in three things: first, the water quality—specifically, the water from Longquan and Sancha lakes; second, the unique cooking process: before boiling, the meat is first cooked, sliced, then stir-fried in a pan, and finally simmered with long-braised lamb bone broth; third, the meat itself—the Jianyang Big-Eared Sheep. Legend has it that the Jianyang Big-Eared Sheep is a hybrid of American Nubian sheep and local breeds. The Nubian sheep were introduced to Chongqing during the War of Resistance and later settled in Jianyang. In recent years, the sheep industry in Jianyang has grown rapidly, with an increasing number of sheep farmers and a booming sheep business. The expansion of high-quality sheep sources has also helped elevate the fame of Jianyang Lamb Soup.

　　The method of making lamb soup is simple, with the main ingredient being the locally raised Big-Eared Mountain Sheep of Jianyang. The sheep is slaughtered, skinned, gutted, and the bones are boiled together with pork bones (joint bones) in a large pot to make the broth. Freshly cut chunks of lamb and cleaned offal are then added to the broth and cooked.

　　Once cooked, the meat is fished out, drained, and sliced thinly. It is then blanched in boiling water before being placed in a bowl. The hot, milky-white lamb broth is poured over it, sprinkled with chopped green scallions, and a steaming, fragrant bowl of lamb soup is ready. Paired with a dry dip made of chili powder, Sichuan pepper, salt, MSG, and other seasonings, it makes for a hearty meal—eating until you’re drenched in sweat and feeling warm all over.

　　　The uniqueness of Jianyang Lamb Soup comes from the local goats. The native goats of Jianyang, commonly known as “fire lump goats,” are small in stature but extremely hardy. In the early 20th century, a lady— —imported Nubian sheep from the United States, which were later released and allowed to roam the Longquan Mountain Range, where they interbred with the native goats, eventually giving rise to the “Jianyang Big-Eared Sheep,” which combines the strengths of both foreign and local breeds.

　　In addition to their superior lineage, the living environment of Jianyang’s goats is also unique to the region. As experts humorously put it: Jianyang’s goats “eat Chinese herbal medicine (green mountain grass) and drink mineral water (from Longquan Lake and Sancha Lake).” It’s no wonder that lamb soup made from goats raised in such an optimal environment is naturally delicious and savory. Even today, although “Jianyang Lamb Soup” can be found across Sichuan, countless people still drive specially from Chengdu and elsewhere to Jianyang just to enjoy the authentic version. In winter, the crowds are especially unending.

　　 Nutritional Value

　　　　Jianyang Lamb Soup features tender meat that is not greasy and has a mild yet rich flavor. Especially the milky-white broth is intensely aromatic with a long-lasting aftertaste—no other dish or soup can quite compare. Particularly on winter mornings, a family gathered around a bowl of lamb soup gets nutrition, warmth, and even breath that carries the scent of lamb for hours. If you’re too lazy to cook, have unexpected guests, or can’t decide what to eat, a bowl of lamb soup is the perfect solution—it covers both the main dish and the soup, is economical, convenient, and still respectable. For the people of Jianyang, lamb soup is not only a great quick meal but also a part of their culture.

　　Before stir-frying the lamb in the pot, two crucian carp are deep-fried and added—this combination of fish and lamb in one pot is literally cooking up the very essence of “freshness.” Many say that Yuchengqiao Lamb Soup is the finest in Jianyang. But in truth, every town in Jianyang has its own renowned lamb soup chefs, and good lamb soup is good lamb soup—there’s little to choose between them. It’s no exaggeration to say that “lamb soup masters” can be found all over Jianyang.

　　 History of Jianyang Lamb Soup

　　　　The local experts in Jianyang sheep farming only know that the pot of soup on the stove never stops boiling all year round, and the lamb bones and broth within seem inexhaustible—beyond that, little else is known. Nearly all master chefs of lamb soup claim to have secret recipes that they would never casually reveal. True masters of lamb soup don’t need to go far for business—in Jianyang, they’ll always have customers. That’s why only the “Jianyang Lamb Soup” from Jianyang is truly authentic. To taste the original flavor of Jianyang Lamb Soup, you have to come to Jianyang and pair it with the original Jianyang chili powder to truly appreciate its taste. Even if you’re in Chengdu, or even if the soup is made by a Jianyang chef using Jianyang sheep, the flavor will still fall short. Only when you actually visit the city of Jianyang and taste that richly aromatic lamb soup will you understand—calling it a unique treasure of Jianyang is no exaggeration.