Hi everyone, I'm Karly. Today we've come to Shanxian County, Shandong — the hometown of China's Qing Mountain Goat.

　　Today, we're in the kitchen of a century-old soup house. Many people wonder — why is Shanxian Mutton soup as rich and white as milk? That milky-white color comes from nothing more than lamb bones, lamb meat, lamb fat, local water and time. There's no special trick — it all comes down to traditional craftsmanship and patience.

　　Now in front of us is the authentic Shanxian Mutton soup. First, look at the color: it's a milky white, just like milk — and this is completely the result of natural slow cooking. It's thick and velvety, and it clings to the side of the spoon. Smell it: a pure, savory lamb aroma with not a trace of gamey smell — the fragrance is gentle and soft. Take a sip, and the texture is rich and silky smooth, full of lamb umami, with a sweet aftertaste that lingers after you swallow. Though it looks oily, it's not greasy at all — because the lamb fat has been fully emulsified into the soup. The meat is firm yet tender — not dry, not mushy — keeping its own fresh, clean taste. Pair it with a local sesame flatbread, and the flavor is even better.