Tangchi Lamb Soup

Tangchi Lamb Soup

　　The lamb soup is primarily made by boiling sheep bones (shank bones) in a large pot to create a rich broth. Freshly cut chunks of lamb and cleaned lamb offal are then added to the simmering pot. Once cooked, the ingredients are fished out, drained, and sliced thinly. These slices are briefly blanched in boiling water before being placed in a serving bowl. The bowl is then filled with steaming hot, creamy white lamb broth, topped with freshly chopped green scallions. A flavorful lamb soup is thus completed. It is often served with a seasoning mix made from chili powder, Sichuan pepper powder, salt, and MSG.

　　 Tangchi Lamb Soup features tender meat and sweet, rich broth with a mellow and robust aroma. You can enjoy both the soup and the meat. The broth is deliciously fresh without any gaminess, while the meat is tender but not mushy, offering a unique flavor and using carefully selected ingredients. Lamb is rich in protein, fat, carbohydrates, vitamin B1, vitamin B2, niacin, calcium, phosphorus, iron, and more. It has a warm nature and a mild taste, helping to warm the middle energizer, dispel cold, relieve stagnation, strengthen the glands and qi, nourish kidney yang, and offers certain benefits in treating fatigue, emaciation, and insufficient lactation. Achyranthes bidentata is bitter and sour in taste, with a neutral nature, and helps strengthen bones and tendons as well as promote blood circulation and regulate menstruation. Tangchi Lamb Soup, using lamb as the main ingredient along with a variety of traditional Chinese herbs, also contributes to breast enhancement.