Lingbao Mutton Soup 灵宝羊肉汤
Lingbao Mutton Soup is featured among the local specialties of Henan.
Lingbao Mutton Soup (灵宝羊肉汤) is built around a milky bone broth, then finished a small pot at a time with mutton, blood and sweet-potato noodles. Fresh scallion and coriander complete the bowl.
A long-cooked broth
In a Xinhua interview, Li Chaoying (李超英), head chef of Lingbao Shangjia Mutton Soup (灵宝尚家羊汤), describes selecting fresh bones and meat from males one to two years old. The leg bones are broken, soaked in water for six to eight hours, blanched and rinsed. They then simmer vigorously for five to eight hours, producing a white, fragrant broth.
Finishing each portion
The prepared broth is transferred to a smaller pot. Salt, MSG, chicken seasoning and the shop’s own soup seasoning are added, followed by sliced mutton, blood, sweet-potato starch noodles, minced garlic and shredded ginger. After another one to two minutes of cooking, the soup is poured into a bowl and scattered with scallion and coriander.
Xinhua describes the mutton as tender and soft, set against the rich white broth and the green garnish.
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.
