Sheep soup is a traditional delicacy in Huguan. Together with the mutton soup in the Yan area on the North Road of our province, and the sheep soup steamed buns in the Yuncheng area on the South Road, it can be called the three major sheep soups in Shanxi. school. Compared with the other "two soups", Huguan mutton soup is unique and has a unique flavor. Among them, Guo's mutton soup is the most famous.

Guo's mutton soup began in the Tang and Song Dynasties and flourished in modern times. It has a long history and a unique flavor. The ingredients used in a bowl of soup are said to be "completely nourishing", that is: a bowl of soup must have seven or eight ingredients. mutton dumplings, three to five mutton meatballs, a few pieces of stewed meat, blood strips, fat and head, hoof, mouth strips and stomach, intestines, heart, liver, lungs, waist and other internal organs cut into strips, except for the mutton In addition to sheep's fur, everything is available, and even sheep marrow is boiled in the old soup, which has the effect of greatly replenishing vitality. There is a folk saying that "drinking sheep soup during the summer to warm the stomach, relieve diarrhea and stop bloating, and drink sheep soup during the winter to invigorate the stomach and improve health". Guo's mutton soup is a delicious and nutritious special product made by combining traditional recipes with selected high-quality fresh mutton, mutton offal, stewed mutton soup, and more than ten kinds of seasonings using modern technology. It is the most representative folk food in Shanxi.

"Guo Guofang" brand Guo's mutton soup also has a series of products such as haggis fast food, cured mutton, and spiced mutton. It also launched vacuum-packaged Guo's mutton soup, making mutton soup available in supermarkets and hotels.

Shanxi specialty, mutton, warms the stomach, nourishes the kidneys and strengthens yang, Guo's mutton soup

Guo's mutton soup is the representative product of Huguan mutton soup. It originated in the Wei and Jin Dynasties, spread in the Yuan and Ming Dynasties, and flourished in the late Qing Dynasty. It is called contemporary style. Passed down from generation to generation, an ancestral craft using a variety of precious Chinese medicinal materials as condiments has been formed. The mutton soup made is delicious and has a long-lasting reputation. Today's successor, Guo Guofang, has implemented high-tech recipes and production processes for the ancestral mutton soup, forming Guo's mutton with vermicelli, Guo's mutton with noodles, Guo's whole mutton soup, Guo's whole mutton spicy soup, and Guo's spicy mutton soup. Soup, Guo's mutton soup and other series of products. It is the best choice for you to live at home, travel, and give as gifts to relatives and friends. Its nutritional and medicinal value is very high. Among them, the "Guo Guofang" brand sheep soup has been certified by the country as a green food, a famous brand product of Shanxi Province, and rated as a safe food by the Provincial Association, and the "Guo Guofang" trademark has been rated as a "Famous Trademark of Shanxi Province"

Main features

1. Select good sheep

Sheep is the foundation of sheep soup. The sheep used in Guo's mutton soup come from the Taihang Mountains, and are selected from a hundred;

2. The mutton soup contains whole sheep

A major feature of Huguan mutton soup is that it pays attention to tasting the whole sheep. That is, a bowl of soup should contain seven or eight mutton dumplings, three or five mutton meatballs, several pieces of stewed meat, blood strips, fat, and cut viscera such as heads, hoofs, mouth strips, stomach, intestines, heart, liver, and waist. Strips or pieces, except sheep fur, everything is available, even sheep marrow is boiled in the old soup;

3. Pay attention to craftsmanship

The meat should be fresh: authentic Huguan sheep Regardless of whether it is winter or summer, the soup is made on the same day as the sheep are slaughtered and sold fresh on the same day; the ingredients are complete: in addition to stewed mutton and mutton offal, Guo's mutton soup also has mutton balls and mutton dumplings; the craftsmanship is exquisite: each process has a unique set of

4. Pay attention to the old soup

In addition to the main pot, each mutton soup restaurant has a large casserole specially used for stewing mutton skeletons and mutton pieces. This pot is used for the Mid-Autumn Festival The soup is made and put on the fire until the Qingming Festival of the following year, while the soup is being ladled and continued.

Nutritional content

According to testing data, every 100 grams of mutton contains 15 grams of calcium, 1.68 grams of phosphorus, 5 milligrams of iron, 0.07 grams of thiamine, 0.13 grams of riboflavin, Nick Acid 4.9 grams, protein 99, fat 98, cholesterol 70 mg.

Therapeutic effects

1. Mutton is sweet but not greasy, warm but not dry. It has the effects of nourishing the kidneys and strengthening yang, warming the stomach and dispelling cold, warming qi and blood, appetizing and strengthening the spleen.

2. Mutton has the functions of nourishing qi and yin, building muscles and strengthening strength, nourishing the liver and improving eyesight.

3. Mutton is fresh and tender and has high nutritional value. It can be used as a therapeutic food for anyone with insufficient kidney yang, soreness of waist and knees, cold pain in the abdomen, and fatigue.

4. Sheep liver is sweet, bitter and cold in nature, and can nourish blood, liver and eyesight. People with blood deficiency, dark eyes, unclear vision, and night blindness can eat it regularly.

5. Sheep gallbladder is bitter and cold, can detoxify and cleanse the skin, and can treat wind-heat eye diseases, sores, swelling and poison.

6. Sheep marrow has a sweet and warm taste, can nourish the kidneys and strengthen the brain, and can treat haggard hair, premature graying of beard and hair, insomnia and forgetfulness, and rough skin.

7. Sheep kidney (i.e. sheep kidney) is sweet and warm in nature and flavor, can replenish kidney qi and replenish the essence, and can treat deafness, tinnitus, and premature graying of beard and hair caused by kidney deficiency.

Eating Guide

1. Tear open meat buns, vegetable buns, soup packets, vinegar packets, seasoning packets, etc. and put them into bowls (in winter, blanch the meat buns in boiling water first) minutes), add about 450 ml of boiling water, cover for 3 minutes, lift the lid and mix well before eating. If possible, heat it for 2 minutes for a better taste

2. Be sure to drink the haggis soup while it is hot. When you take a spoonful of it in your mouth, you will feel a warm feeling in your throat, as if you have drunk high-quality liquor. You can feel the path of the hot soup sliding down the esophagus, which is called a sense of comfort.

Notes

1. It should not be eaten at the same time as pumpkin.

2. It is not advisable to drink tea immediately after eating mutton.

3. Hepatitis patients should avoid eating mutton.