Juxian Whole Goat Soup 莒县全羊汤
Juxian Whole Goat Soup is featured among the local specialties of Shandong.
Juxian Whole Goat Soup (莒县全羊汤) uses local goats selected for tender meat and a mild aroma. The milk-white soup is cooked without added oil or salt, leaving diners to season their own bowls.
How it is made
Juxian’s (莒县) culture and tourism bureau stresses the age of the goat: older animals produce woody meat, while very young ones lack depth of flavour. Cooking begins over strong heat, followed by a slow simmer.
The finished broth blends fat and water into a white liquid. The bureau describes it as fragrant without a strong goaty smell, rich without greasiness, and tender without becoming sticky.
How it is eaten
Cooked goat blood and fresh coriander go into the bowl first. Cut goat meat follows, then the white broth. Oil, salt, vinegar and chilli are added by the diner.
Juxian flatbread (莒县大饼) is the customary accompaniment, with a crisp exterior and soft centre. It is dipped into the soup, combining its wheat aroma with the goat broth.
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.
