Jianyang mutton meat is tender, fat and thin, with a small astringency. The cooked meat has a fragrant taste and low cholesterol.

Product Features Jianyang Mutton is a specialty snack of Han nationality in Sichuan Province. It is the mutton produced by the large ear sheep cultivated in the county. The meat is tender, the taste is low, and the flavor is unique. The soup made with Jianyang mutton is famous throughout the country. Past tourists have the hobby of eating mutton soup in Jianyang. The CCTV Seven Channel "Daily Agricultural Classics" column has publicized the report of Jianyang Mutton Soup on the topic of "a pot of soup to remove 500,000 sheep." The uniqueness of Jianyang Mutton Soup benefits from the goats of Jianyang. The yinyang mountain goat, commonly known as the "fire sheep", is short, but its vitality is extremely strong. At the beginning of the 20th century, Ms. Song Meiling introduced Nubian sheep from the United States, then abandoned and banished the Longquan Mountains, and crossed with the Jianyang sheep to form the "Jianyang Big Ear Sheep" that brought together the advantages of Chinese and foreign varieties. Advantages of production area The living environment of Jianyang's goat is unique to Jianyang. Jianyang is located on the edge of the Chuanzhong hills, with beautiful mountains and rivers, and the scenery of Wufeng and Danjing. Longquan Mountain is well known in the western Sichuan dam. Minjiang River, Sancha Lake and Longquan Lake are all famous water systems in Sichuan Province. [6] Mountain pastures and rivers and lakes provide good water and grass conditions for sheep breeding. Some experts say that the goats of Jianyang “eat Chinese herbal medicine (green mountain grass) and drink mineral water (longquan lake, water of Sancha Lake). )". The Jianyang mutton soup, which is the main raw material for goats that survive under such unique conditions, has a delicious natural soup. Jianyang Mutton Soup Jianyang Mutton Soup was cooked and cooked by a chef named Wang in Sancha Town in the early part of the last century. After decades of research, the essence is exhausted, the traditional health care effect and modern human fragrance The beauty of the diet requires one! “Jianyang Mutton Soup” has become a must in Jianyang. It is well-known both at home and abroad and has the reputation of “China’s No. 1 Soup”. Cooking method 1. Soup: The first step is very important. The squid is wrapped in gauze, the bones of the pig, the bones of the sheep, and the mutton. 2, after the mutton is good, pick up the slice, the soup continues to simmer, the cock is white, and the longer it is, the better. 3, sheep oil (or rapeseed oil) under the pot, put ginger and stir fry until golden brown. Go to the mutton, start to burst, after the scent, put some salt, pepper, fennel powder (this is very important, but don't put too much, just a little bit). 4, after the explosion, you can pour the soup into the boil, after boiling, the soup should be very white. Put a proper amount of salt and MSG, then add some fennel and pepper, just a little bit (pick the finger between the fingers). 5, start the pot, put onions. 6, make a dried sea pepper noodles, or Qinghai pepper dish! Jane's way of eating is to put onions, generally do not put coriander in the soup, we remember, put the coriander, mutton soup is not authentic, will cover the smell of mutton soup. If the squid is a big pot or a small pot, buy one or two.

Technical requirements for quality of Jianyang mutton (1) Variety. Local breed goats in the protected area. (2) Seed source requirements. Qualified provenance provided by the sheep farms in the protected area. (3) Requirements for stocking environment. In the hilly area within the protected area, choose natural grassland or artificial grassland with the slope of 3 degrees to 25 degrees as the dominant species of yellow bamboo grass, ryegrass, and scutellaria, and the grassland vegetation should have wild The distribution of turmeric. There should be sufficient spring water in the grazing land as the drinking water source for the sheep. (4) Feeding management. 1. Lambs are supplemented with high quality green hay and mixed concentrate from the age of 15 days. 2. The habitat of each lamb is not less than 1333 m2 (2 mu). 3. Sheep Management: Wash the sheep once a week. 4. Environmental and safety requirements: The prevention and control of the breeding environment and epidemic diseases must comply with relevant national regulations and must not pollute the environment. (5) Requirements for the listing. Eight-month-old sheep (lambs) weigh more than 24 kg, and 2.5-year-old sheep (adult sheep) weigh more than 33 kg. (6) Slaughtering and processing. 1. 2. (7) Quality characteristics. 1. Physical and chemical indicators: project indicators volatile base nitrogen mg / 100g ≤ 15 cholesterol mg / 100g ≤ 583. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the scope of protection of Jianyang mutton GI products may submit an application for the use of “Special Marks for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Jianyang City, Sichuan Province, which is reviewed by the Sichuan Quality and Technical Supervision Bureau and announced by the General Administration of Quality Supervision, Inspection and Quarantine. Approved. The statutory testing agency for Jianyang Mutton is designated by the Sichuan Provincial Bureau of Quality and Technical Supervision.