Hi everyone, I'm Karly. Today we've come to Shanxian County, Shandong — the hometown of China's Qing Mountain Goat — to find the source of the "number one soup under heaven." Look, this is the real Shanxian Qing Mountain Goat. Its coat is bluish-grey, totally different from regular sheep. It's not big and grows slowly, but its meat is tender and firm, with almost no gamey smell. It has a typical feature called "four greens and one black": its wool, lips, horns and hooves are all grey-green, and its two front knees are black. The Qing Mountain Goat is a rare local breed unique to southwestern Shandong and a nationally protected geographical-indication product. Shanxian has built a dedicated conservation and breeding base covering over 300 mu, with more than 10,000 high-quality breeding goats — all to protect the very foundation of this great soup.

So now we've got to know the Shanxian Qing Mountain Goat. Today, we're in the kitchen of a century-old soup house. Many people wonder — why is Shanxian Mutton soup as rich and white as milk? That milky-white color comes from nothing more than lamb bones, lamb meat, lamb fat, local water and time. There's no special trick — it all comes down to traditional craftsmanship and patience. Now, let's taste this bowl of soup.

Now in front of us is the authentic Shanxian Mutton soup. First, look at the color: it's a milky white, just like milk — and this is completely the result of natural slow cooking. It's thick and velvety, and it clings to the side of the spoon. Smell it: a pure, savory lamb aroma with not a trace of gamey smell — the fragrance is gentle and soft. Take a sip, and the texture is rich and silky smooth, full of lamb umami, with a sweet aftertaste that lingers after you swallow. Though it looks oily, it's not greasy at all — because the lamb fat has been fully emulsified into the soup. The meat is firm yet tender — not dry, not mushy — keeping its own fresh, clean taste. Pair it with a local sesame flatbread, and the flavor is even better.

Shanxian Mutton soup is not just a local delicacy — it's an intangible cultural heritage. It dates back to the year 1807, giving it a history of more than two hundred years. It's the only soup ever included in the "Collection of Famous Chinese Dishes,"and it's honored as the "Number One Soup of China." There are many folk legends about it. It's said that when Confucius traveled through the states, he passed by Shanxian and tasted the Mutton soup here. From the breed at the source, to the cooking process, tasting this bowl of soup with our own lips, and finally learning about its history and culture — I can honestly say Shanxian Mutton soup truly lives up to its name. Its milky-white color, rich aroma and fresh, mellow taste all come from quality ingredients, the patience of time, and traditional craftsmanship. If you ever come to Shanxian County in Shandong, be sure to try the Shanxian Mutton soup.

大众网记者 刘爽 菏泽报道

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