The recipe of Milk-white Mutton Soup has been passed and improved for more than 100 years in Jiangxian County. The cooking procedure is exquisite and rigorous: choose the large fat sheep to be butchered and washed, put the mutton in the pot with cold water, heated till boiled and then simmer gently for hours until the meat free from the bones and the soup turns milk-white. Slice the mutton when it is cool, and fry the pepper powder with hot oil. When eating, put the slices of mutton, refined salt, chili oil, horseradish, shredded onion, mashed garlic and ginger into a bowl, and pour the boiled mutton soup onto it. White soup with red oil, every sip and bite provide good flavor. The mutton soup is originally Muslim food, but recent years, there emerges many mutton soup restaurants in Jiangxian County, such as Beiniu, Fangxinzhai, Jiaoji, Sanjin, Longfeng, etc.
