Mutton cooking skills (Cangshu mutton making skills, wharf soup mutton cooking skills) Cangshu mutton making skills originated in the late Ming and early Qing dynasties. At first, farmers slaughtered sheep and ate them during the slack season in autumn and winter as food to nourish the body and entertain relatives and friends. Later, in autumn and winter, farmers slaughtered sheep and cooked them, then carried mutton food baskets around villages and households, hawked them along the streets, and opened shops and workshops, which was called "mutton work". During its long development, Zangshu Mutton has formed a unique production technique: it uses live local goats as raw materials and adopts pure natural traditional cooking techniques. It is famous for its non-smell and non-greasy taste, milky white soup, crispy but not rotten meat, fragrant aroma, delicious taste, and frequent consumption. The locals travel around the world relying on a wooden barrel, a stove, and a unique skill. As a good tonic in winter, mutton is still said to be "eating mutton in winter is better than ginseng, and eating it in spring, summer and autumn is also good for the body." After more than 400 years of development, the production technique of Zangshu Mutton has become an integral part of Chinese sheep culture. It originated in Suzhou and was influenced by the cooking techniques of "Suzhou cuisine". It has the characteristics of Suzhou flavor and embodies the theory of Chinese winter health preservation in mutton food. The production process uses stewing, braising, simmering, warming, The specialty is roasting, boiling, frying, steaming, baking, freezing and other skills. Frozen mutton cake is a unique production technique of Cangshu mutton. It has formed many series of dishes such as cold dishes, hot dishes, soup dishes, and snacks, with hundreds of varieties, and gradually formed a unique mutton food culture. The original simple bowl of mutton soup has now developed into dozens of cooking methods and nearly 200 dishes. Dishes that retain traditional Cangshu mutton and the "Cangshu Whole Lamb Feast" that draws on the essence of local flavors have also emerged and have been included in food classics such as "Chinese Suzhou Cuisine" and "Chinese Famous Dishes Encyclopedia". The traditional form of selling on the pole and selling on the stall has also evolved into a restaurant with modern catering standards in the course of historical changes, and has gradually moved towards chain operations. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)