Weiyuan Mutton Soup 威远羊肉汤
Weiyuan Mutton Soup is featured among the local specialties of Sichuan.
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Weiyuan Mutton Soup (威远羊肉汤) is made with local black goats from Weiyuan (威远). Its characteristic broth is creamy white and aromatic, with a mild flavour and tender meat.
How it is made
The traditional method starts by boiling goat meat and bones over high heat. When the meat is cooked, it is removed, while the bones continue to simmer over low heat until the broth turns thick and white. At Shanwang Tangji Mutton Soup Restaurant (山王唐记羊肉汤馆), freshly sliced thin pieces of meat are briefly cooked in the broth, which is served with chopped scallions.
Dipping seasonings
Tangji offers coriander, scallions, toasted chilli powder, small hot chillies, minced garlic and Sichuan pepper powder for diners to combine according to taste. Neijiang (内江)’s local newsroom describes soup restaurants as places where Weiyuan residents eat the dish at breakfast, lunch or dinner.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-30. Recipes and servings vary between kitchens.