The soup came into being in the early Ming Dynasty, and the family treasured recipe has been handed down until now. The soup has two main materials, beef and mutton, and 20 more auxiliary herbal materials. With the materials quick stir-fried and long time stewed, the soup has a special taste.
It is fragrant, delicate, and fat but not greasy. It has good effects in strengthening spleen, nurturing stomach, comforting and refreshing spirit.