Chengdu people have a habit of drinking mutton soup on the beginning of winter in winter. However, among the many mutton restaurants in the streets and alleys, there is only one mutton restaurant with the old Chengdu flavor, that is the century-old mutton soup Qinchuanhao. Qinchuanhao is a century-old restaurant that can be traced back to the late Qing Dynasty. At that time, the wealthy Qin family not only owned two large ships, but also hundreds of acres of cattle and sheep slaughterhouses. In order to expand their business, the Qin family opened a restaurant specializing in mutton soup this year, named "Qinchuanhao". Mutton soup can both nourish and prevent cold, so it is very popular among the people, but it has a strong mutton smell, so many places will add ginger and pepper when boiling mutton soup. But Qinchuanhao mutton soup is the only one that does not add these two things. The mutton soup is not only not smelly, but also very delicious. It is said that even the slopped soup that is poured out at every meal tastes better than other mutton restaurants. As the only traditional mutton soup restaurant in Chengdu, the traditional method of Chengdu mutton soup is still retained in the whole stewing and cooking process, and no dry seasonings such as onion, ginger, garlic, and pepper are added to cover the smell of mutton. The ancestral method of Qinchuanhao is used for stewing, and the mutton is kept fresh, not smelly, not dry, and warm. Qinchuanhao has a history of 108 years since it was founded by its founder Qin Dachuan in 1902. It is also the only traditional handmade mutton soup in Chengdu so far. It has been favored by Chengdu people for generations since its opening. It was confiscated by the government during the Cultural Revolution and belonged to the Dongcheng District Catering Company. After the reform and opening up, it was cleaned up and returned to the Qin family. It is now in charge of Qin Qichang, the fourth generation head of the Qin family. The first raw material for the production of Qinchuanhao mutton soup must be local mutton, and it must not be refrigerated after slaughter. Deboning the mutton 2 hours before putting it into the pot is done manually with traditional knives. The mutton must not be cut during deboning. After deboning, the integrity of the skeleton and mutton should be maintained to facilitate the next step. The entire stewing process takes about 3 hours of high heat stewing. First, put the mutton head and mutton bones into the pot, and about 1 hour later, put the main part of the mutton into the pot. After the pot boils, add the mutton legs and the deboned meat. During this period, adjust the high heat to medium heat three times and then add the relevant recipes of Qinchuan. In the 2nd to 3rd hour, take the meat from different parts of the pot at different times, and keep the bones in the pot and stew them on medium heat. After the meat is taken out of the pot, different parts of the meat are used for different dishes. The shoulder blade and the deboned part are used for steamed mutton with flour, the main part of the body is used for soup pot, and the legs and ribs are used for stir-frying. Qinchuan's mutton soup is different from other mutton soup restaurants in the streets and alleys. The craftsmanship of Qinchuan's mutton soup is passed down from generation to generation by the Qin family. The color of the soup, how long the mutton should be boiled, and the taste are all determined by their ancestors. It is said that even the sloppy soup that is poured out after every meal tastes better than other mutton restaurants. Old Chengdu people eat it in winter and summer. Information source: Chengdu Intangible Cultural Heritage Protection Center Information source: Chengdu Intangible Cultural Heritage Protection Center