Ningxia mutton is tender and delicious, and has no smell. Mutton had better choose breast fork and upper spine, chop it into rectangular strips, wash it in cold water, put it in a bowl, and add ginger, onion and garlic. Add a few raw peppers and steam in a cage for about 30 minutes; Then buckle into the soup plate and serve with vinegar, garlic juice, salt and other seasonings.

Jingyuan has a long history of producing mutton. There are images of bighorn sheep and hornless sheep in Wujiachuan rock paintings in Neolithic Age. According to "Wei Zhi, Jingyuan, Kangxi", "The tributes of ancient Huizhou in the Tang Dynasty were special products such as solution, felt, sheep and fur". From ancient times to the present, mutton has always been a delicacy admired by Jingyuan people.

Little sheep/yeanling

Jingyuan mutton is a unique local flavor food. It is characterized by unique Tan sheep breed, unique growth environment, unique processing method and unique medicated diet nourishing value. Jingyuan County belongs to the basin affected by the Yellow River, and the flow path of the Yellow River is 154 km, which creates a unique climate environment. Wu Shan, Haas Mountain and Yuntai Mountain are rich in aquatic plants and have a cool climate. There are dozens of herbs such as Bupleurum, Ephedra, Taraxacum, Scutellaria baicalensis, Platycodon grandiflorum, mint, licorice and so on. The mountains are full of water and rich minerals. Lambs eat herbs in the sun and drink mineral springs at night, thus changing the cell composition of mutton and creating Jingyuan mutton with tender and delicious meat. The State Administration for Industry and Commerce officially awarded "Jingyuan Mutton".

Jingyuan mutton has formed more than 20 series products in five categories with its unique processing method. The main cooking methods are frying, steaming, boiling, roasting, stewing, etc. There are more than 30 kinds of seasonings and more than 0 kinds of medicinal materials/kloc-0. It has the effects of warming the middle warmer, invigorating qi, invigorating stomach and kidney, and has gone out of Jingyuan and become a wonderful flower of Chinese food culture.