Fuxin Whole Sheep Soup 阜新全羊汤
Fuxin Whole Sheep Soup is featured among the local specialties of Liaoning.
Photo adjustments
Full frame retained; EXIF orientation normalized, proportionally resized to at most 800 pixels and converted to WebP. No generated pixels or subject changes. Cards may crop the display.
Fuxin Whole Sheep Soup (阜新全羊汤) is a soup of fresh mutton and sheep offal from Fuxin (阜新), Liaoning. The Fuxin Municipal Bureau of Culture, Tourism, Radio and Television names it as Mongolzhen whole sheep soup (蒙古贞全羊汤) and pairs it with shoubarou (手把肉), mutton boiled in large pieces, as one of its Ten Best Fuxin Foods (阜新十佳美食).
How it is made
Fresh mutton and offal are cut into strips and simmered in water; the condiments go in when the soup is served. The bureau says the soup and the boiled mutton follow a family method handed down through generations, using several prized Chinese medicinal herbs as seasoning, and that the lamb comes from the grassland and is slaughtered and cooked on the same day.
Ingredients
A saying has it that one bowl of the soup holds the whole sheep. A bowl carries three to five mutton meatballs, seven or eight mutton dumplings, stewed meat, strips of blood, suet, and strips and chunks cut from the head, trotters, tongue and innards: every part except the hide and wool. Even the marrow is boiled into the long-kept stock.
Flavour and texture
The bureau describes the broth as fresh without a gamy mutton smell and the meat as tender without being mushy. A long-standing saying in the Mongolzhen (蒙古贞) area holds that mutton soup and mutton taken at the start of the summer dog days (入伏) are a great tonic.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-24. Recipes and servings vary between kitchens.