Chengcheng Shuipen Lamb Soup

Chengcheng Shuipen Lamb Soup

　　Lamb is rich in protein, fat, vitamins, and various nutrients such as calcium, iron, and phosphorus. It has multiple health benefits, including warming and nourishing the stomach, benefiting the heart and lungs, regulating the spleen and qi, soothing the liver and kidneys, strengthening bones and improving fitness, and promoting longevity.

　　Shuipen Lamb Soup evolved from the “Yangxun” (lamb stew) of the Shang and Zhou dynasties, was called “Lamb Yangxun” during the Qin and Han dynasties, and was known as “Mountain Boiled Lamb” during the Tang and Song periods. The book *Mountain House Delicacies* describes the technique of boiling lamb soup, noting that “lamb slices placed in a clay pot, aside from scallions and pepper, have one secret method: crush a few genuine almonds, boil them in flowing water until even the bones become tender.” The *Book of Song* recounts that during the Northern and Southern Dynasties, a man named Mao Xiuzhi was captured but, due to his cooking skills, presented lamb soup to Emperor Wu of Song. Its delicious taste led to his promotion from prisoner to imperial chef, and he eventually rose to the rank of Duke of Nanjun. Legend has it that in the late Ming Dynasty, when Li Zicheng, leader of the peasant rebellion, was preparing to leave Xi’an to attack Beijing, the people of central Shaanxi served Shuipen Lamb Soup to the rebel troops. After eating it, the soldiers felt revitalized and morale soared, enabling them to conquer Beijing in one concerted effort and overthrow the corrupt Ming Dynasty.

　　Chengcheng Hotel’s Shuipen Lamb Soup, also known as lamb soup, big bowl soup, or lamb with bread, originated in the 1950s and 1960s and is the earliest prepared and served shuipen lamb soup in Chengcheng County. It is primarily made from high-quality lamb and lamb bones, along with more than ten other ingredients, through multiple cooking processes. When served, fresh coriander is added, resulting in a dish that is rich in flavor, with a clear and delicious broth, tender meat, aromatic fragrance, and bones that fall off the chopsticks with a light touch. Paired with signature dishes—such as “Lamb Patty” and “Lamb Offal Patty”—as well as crescent-shaped baked flatbread and garlic, it is immensely popular and leaves a lasting aftertaste. Among the people of northern Wei, it has long enjoyed a great reputation. The head chef, Tong Jiangtao, a national second-class chef, began learning the techniques of making Shuipen Lamb Soup and various dishes at Chengcheng Hotel since childhood. With over 30 years of experience in preparing Shuipen Lamb Soup, his careful exploration and dedication have transformed the hotel’s version into an iconic representation of Chengcheng’s shuipen lamb soup. It has become a symbol of the area’s traditional snacks, a unique brand in the local culinary industry, and a cultural element of Chengcheng’s food scene. The general public has highly praised Chengcheng Hotel’s Shuipen Lamb Soup with the phrase: “Traditional flavors, fragrant and mellow ancient charm, a Chengcheng specialty, renowned throughout northern Wei.”