Jinxiang Goat Soup 金乡羊肉汤
Jinxiang Goat Soup is featured among the local specialties of Shandong.
Jinxiang Goat Soup (金乡羊肉汤) includes the version made by Shi Junshan (史俊山), using qingshanyang goats (青山羊). His milky broth is served with thinly sliced meat, coriander, chilli oil and spring onion, alongside a special egg flatbread.
How it is made
Broken bones line the bottom of the pot, with meat above them. The first water is brought to a strong boil, skimmed and discarded. Fresh water is added, and further boiling and skimming follow before goat fat goes in.
A cloth spice bag holds Sichuan pepper, cassia, dried citrus peel, tsaoko, galangal and baizhi (白芷). Ginger, spring onion and salt join the broth. Red oil and Sichuan-pepper water are added when the meat is nearly cooked, and vigorous boiling produces the white soup.
The cooked meat is cut across the grain into thin slices for the bowls. Jining’s local-history institute describes Shi’s soup as fragrant without a strong goaty smell, and rich without greasiness.
Where it comes from
Shi first sold meat alongside Hui traders. After reform and opening, he opened a soup shop at Jinxiang’s west gate. Jining’s local-history institute identifies it as the county’s first individually operated goat-soup shop.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-26. Recipes and servings vary between kitchens.
Image credits & notes (1)
- Reference photo of a similar dish · 同类菜品参考照片A similar preparation is pictured; the local version may differ. 同类菜品参考照片，当地做法可能不同。Photo: Peachyeung316 · CC BY-SA 4.0Resized for the web; the photo itself has not been edited. Thumbnails may show a cropped view.
