Mutton Soup

Mutton Soup

　　Mutton Soup

　　Mutton soup—also known as whole lamb soup. The Manchu people today are descendants of the ancient nomadic Jurchen people, who had a particular fondness for drinking mutton soup. Influenced by this tradition, mutton soup has become an indispensable culinary custom among all ethnic groups in Northeast China.

　　Every hot summer, a sheep is slaughtered and boiled into soup; drinking a few bowls not only helps to beat the heat and prevent illness, but also builds strength and improves health. The specific method is as follows: select a fat and strong sheep, preferably a goat. After slaughtering, remove the hair and clean the carcass, then take out the internal organs such as the heart, liver, lungs, and sheep’s blood (known as the offal), wash and prepare them cleanly. Boil these along with the sheep bones and meat in the same pot—the resulting broth is called the "old broth." Once the mutton soup and offal are cooked, they are removed, shredded and chopped, and set aside for making the soup. To serve, place the shredded mutton and offal in a bowl, pour in the old broth, and then add ingredients according to personal taste and preference, such as chili powder, chopped cilantro, scallions, salt, and MSG. It's then ready to drink.

　　Mutton soup is simple to make, has a unique flavor, suits all ages, and is a beloved traditional dish among the various ethnic groups long residing in Northeast China.