Shanxian mutton soup(dan xian yang rou tang )

Shanxian mutton soup method:

Raw materials for making Shanxian mutton soup:

500g mutton, 5g prickly ash, 5g cinnamon, 5g tangerine peel, 50g coriander, 5g Caogou, 10g Liangjiang, 5g Angelica dahurica, 10g scallion, 15g refined salt, 25g red oil, 15g prickly ash water, 5g clove noodles, 5g Guizi noodles, 5g soy sauce and 25g sesame oil.

Processing steps of Shanxian mutton soup:

Wash the mutton and cut it into 10 cm, 3.3 cm wide and 3.3 cm thick pieces. Break the mutton bone and lay it on the bottom of the pot. Add water to the mutton and boil it over high heat. Skim the blood foam and decant the soup. In addition, add water, boil with high fire, skim the foam. Add appropriate amount of water, boil and skim the foam, then put the mutton oil into a little boiling for a while, skim the foam again. Wrap prickly ash, cinnamon, tangerine peel, Tsao Guo, Liang Jiang and Bai Mang in gauze to form a spice package. Put them together with ginger slices, scallion and refined salt into the pot. Continue to cook with high heat until the mutton is mature. Add red oil. Pepper water, boil about two hours. At this time, the soup pot should always keep boiling, take out the cooked mutton, cut it into thin slices, put it into a bowl, and sprinkle with coriander powder to make broth. Pepper oil and scallion can be put into flavoring dish and lotus leaf cake

Characteristics of Shanxian mutton soup:

The soup is milk white, not fishy, not smelly, not greasy, delicious, and has the function of tonifying deficiency and invigorating yang.

Shanxian mutton soup

Shanxian mutton soup, a special product of Shanxian County, Shandong Province, is a national geographic indication product of China.

Shanxian mutton soup was founded in the 12th year of Jiaqing (1807). After more than 200 years of development, the production technology of mutton soup has been innovated continuously, which makes the mutton soup develop and continue in many ways. Shanxian mutton soup is white milky, fresh, clean, fragrant, not greasy, with various varieties, each with its own unique flavor; fat fat pan seborrhea, thin white in the red, smallpox soup brain nourishing eyes, koutiao soup body and blood tonifying, Tusi soup stomach and body strengthening, eye socket soup fire bright eyes, milk dregs soup sand crisp with sweet, nourishing yin and body strengthening, as well as horse bee soup, three hole bridge soup, waist flower soup and other 72 kinds of flavor. It tastes fresh but not smelly, and fragrant but not greasy. It is not only a refreshing food, but also has the function of medicinal food. It has the functions of dispersing cold, strengthening spleen and stomach, nourishing yin and strengthening yang, helping digestion, increasing disease resistance and so on.

On June 19, 2015, the former AQSIQ approved the implementation of geographical indication product protection for "Shanxian mutton soup".

Product features

Quality characteristics

Shanxian mutton soup belongs to the traditional famous food of Han nationality in Heze City, Shandong Province. It has a unique style of "white color like milk, water and fat blend, pure texture, fresh but not smelly, fragrant but not greasy, rotten but not sticky". It is included in the Chinese famous recipe. Only Shanxian mutton soup is included in the spectrum of soup, which is called the first soup in China. There is a folk saying that "if you come to Heze peony city and don't taste Shanxian mutton soup, you will come to Heze in vain.".

Technological features

Authentic Shan county mutton soup water, put meat, add fire, ingredients are very particular about. The "secret recipe" is: first, pour 50 Jin of water into the pot, when the water rings, add 30 jin of fresh meat, mutton (when you put it in the pot, you need to put the heart, liver, stomach, etc. in boiling water) and a skeleton, then boil it with a quick fire, top the bleeding foam and dirty gas, avoid it with a bamboo spoon, then add 10 jin of cold water, skim the bleeding foam again after boiling, and then put all kinds of ingredients, such as tangerine peel, into the pot according to a certain proportion At the same time, add ginger, scallion each half Jin and the right amount of salt, boil about 45 minutes to eat.

The key to make Shanxian mutton soup is to master and apply the seasoning and heat. If there are too many ingredients, the smell of medicine will be strong; if there are too few ingredients, the smell will not be clean; if the fire is too small, the water is water and the oil is oil, and the water is below and the oil is above, so it can't achieve the harmony of water and milk. In addition, there are rules to follow when the fire is too fast. If the fire is too fast, it will not taste, but lose its nutrients. Many people want to learn the "unique skill" of cooking Shanxian mutton soup, but they fail because they can't grasp the essence of these two points.

Origin environment

Shan county is located in the southwest corner of Shandong Province and the junction of Shandong, Henan, Anhui and Jiangsu provinces, between 115 ° 48 ′ - 116 ° 24 ′ E and 34 ° 34 ′ - 34 ° 56 ′ n, with a total area of 1702 square kilometers. Shan county is located in the Yellow River alluvial plain, with high terrain in the southwest and low terrain in the northeast. The altitude is 38.5-59 meters. It belongs to the north temperate Yellow River alluvial plain, with bright seasons, sufficient light, average temperature of 13.9 ℃, frost free period of 213 days and rainfall of 737.1 mm. The superior geographical and climatic conditions are suitable for the growth of crops and provide sufficient feed for the sheep industry. At the peak, the number of green goats in Shanxian reached more than 1 million, which provides the necessary material basis for the development of Shanxian mutton soup.

historical origin

Shanxian mutton soup has a history of thousands of years. At the end of primitive society, Shan Juan, Shun's teacher, and his tribe lived in Shan county, where they lived half farming, half fishing and half grazing. At that time, the main livestock was green goat, and the way of eating sheep changed from barbecue to meat and soup. Shanxian mutton soup after thousands of years of improvement, the production process is more and more perfect. It has been nearly a hundred years since it was officially listed in the market.

According to the local "Shan county scenery" and the new version of Shan county annals, at the beginning of the 12th year of Jiaqing in the Qing Dynasty (1807), Xu Guili, Cao Xisheng and Zhu Kexun from Shan County opened "San Yi He Tang Guan", and later the three were operated separately. Because of the Xu family's good technology and fine production, it was popular all over the city at one time. But after the Xu family accumulated a lot of capital, they began to switch to other businesses, so they failed to create a formal brand.

In the spring of 1935, Zhou Yongqi, Dou Baode and LV Yunfa, the true successors of Shanxian mutton soup, jointly funded the opening of the mutton soup hall as scheduled. Because it was in spring, the story of the three kingdoms also had the allusion of "three marriages in Taoyuan", so it was named "Sanyi spring". In order to make the name more resounding, they specially invited Mr. Chen BUJING, a famous scholar who had studied in Japan at that time, to inscribe "Sanyi spring" on the hualimu plaque with a length of three feet and a width of six inches (meaning "three people and six great shuns"). They also carved, painted and wrapped copper corners on the signboard to make it more eye-catching and easy to keep for a long time.

"Sanyi spring" mutton soup not only inherits the master's tradition, but also creates its own unique flavor through continuous research. It has a good reputation among diners. Its seasoning complete, bright color, soup taste, rich nutrition, in Shan county and surrounding areas quickly hit. At that time, there were various kinds of soups. The famous "smallpox (sheep brain) soup" had the function of strengthening brain and eyesight; "koutiao soup" had the function of strengthening body and nourishing blood; in addition, there were 72 kinds of soup, such as sankongqiao soup and wasp nest soup. Coupled with the friendly service, business is booming.

In 1936, Han Fuqi, chairman of Shandong Province of the Kuomintang, came to Shan county to taste mutton soup. Before leaving, he specially packed seven jars of 50 Jin each, which were transported by car to Shen Honglie's place to enjoy the army.

On December 20, 1948, Liu Bocheng and Chen Yi came to Shanxian. After the founding of the people's Republic of China, Hu Yaobang, Qiao Shi, Yang Dezhi and other leaders of the party and state came to Shan county one after another to taste Shan county mutton soup, and they were all full of praise.

In the 1980s, Shanxian mutton soup was included in the Chinese famous recipe.

From December 2 to 3, 1999, Hu Jintao visited Shan county, and the people of Shan county warmly received Shan county's mutton soup.

Production situation

In 2012, the number of goats slaughtered per day in Shan county was 7000, and sheep soup, mutton, sheepskin and other industries went hand in hand, creating a total benefit of more than 600 million yuan a year for Shan county.

Product honor

In 1986, Shanxian mutton soup entered the Beijing exhibition, and its production method and technology were included in the Chinese famous recipe.

In 1997 and 2006, Shanxian mutton soup was rated as "famous snack in Shandong Province" twice.

In 2003, solid Shanxian mutton soup was named as the famous local flavor product designated by Heze International Peony Flower Fair in 2003.

In January 2006, Shanxian mutton soup was named "local famous food" by Shandong cuisine Association.

In October 2006, Shanxian mutton soup was rated as "the traditional famous food in Southwest Shandong" and "the traditional famous food in a century old shop" by Heze food cultural heritage seminar.

In November 2007, Shanxian mutton soup was named "Shandong historical and cultural food" by Shandong Food Culture Research Association.

In July 2008, Shanxian mutton soup was named "Chinese food culture characteristic boutique" by China Food Culture Research Association.

On June 19, 2015, the former AQSIQ approved the implementation of geographical indication product protection for "Shanxian mutton soup".

geographical indication

Scope of regional protection

Shanxian mutton soup is produced in Shanxian County of Shandong Province.

Quality and technical requirements

1、 Requirements for raw materials and accessories

1. Mutton:

(1) Breed: Jining Grey Goat

(2) Production

Chinese PinYin : Dan Xian Yang Rou Tang