Xujia Mutton

Last updated by chinatravel at 2014/11/4

Xujia Mutton is well known because it has an attractive luster and incomparable freshness, and never tastes raw or greasy. Mutton of one year old goat is the best material for the course. Pick out bones, cut them into pieces, and wash away the blood on it. Internal organs should be burned, fleeced, or rinsed before cooked. Pave the bottom of the boiler with bones, add the long-used soup into it, and cook with strong fire. After that, get the foam out of the soup, put some salt and seasoning into it, and then keep boiling for four hours.

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