Qingquan Lamb Yumen has a long history of producing mutton. There are images of bighorn sheep and hornless sheep in the Neolithic Huoshaogou site. From ancient times to the present, lamb meat has always been highly regarded as a delicacy for Yumen people to entertain guests. Qingquan lamb is a unique local delicacy. Its characteristics lie in the unique Tan sheep breed, unique growing environment, unique processing methods, and unique medicinal nutritional value. Qingquan Township is located in the front mountains of the Qilian Mountains, creating a unique climate environment. The territory is rich in water and grass and has a cool climate. Dozens of kinds of herbs such as Bupleurum, Ephedra, Motherwort, Dandelion, Astragalus, Platycodon, Mint, and Hay grow. The water in the mountains is gurgling and minerals are abundant. Lambs eat herbs every day and drink mineral springs at night. This changes the composition of mutton cells, creating Qingquan lamb with tender meat and delicious taste. The State Administration for Industry and Commerce officially awarded Qingquan lamb trademark. Qingquan lamb has formed more than 20 series of products in five categories with its unique processing method. There are ten main methods, including stir-frying, steaming, boiling, roasting, and stewing. It is supplemented with more than 30 kinds of seasonings and more than 10 kinds of medicinal materials. It has the effects of warming the middle and nourishing qi, strengthening the stomach and kidneys. The food culture in the corridor is a wonderful flower.