Sichuan, a paradise for food lovers, holds an equally deep affection for lamb. Here, lamb soup is not just a winter delicacy but also a vessel of emotion and cultural heritage. Around the winter solstice, people in Sichuan gather to share a steaming bowl of lamb soup, welcoming the cold season with warmth and togetherness.

Source: Jianyang Media Convergence Center

Jianyang Lamb Soup stands out as a star among Sichuan lamb soups, winning over countless diners with its milky-white broth, rich flavor, and unique cooking method. Pork bones and lamb bones are simmered together, with pan-fried crispy crucian carp added to enhance the umami, resulting in an exceptionally flavorful broth. It is typically served with a plate of bright red dried chili flakes or a bowl of spicy wet dip—a combination that is simply irresistible.

Source: Jianyang Media Convergence Center

Beyond Jianyang, regions like Longchang, Weiyuan, and Shuangliu boast their own distinctive lamb soup styles. Variations in lamb breeds, cooking methods, and dipping sauces enrich Sichuan’s lamb soup culture, reflecting the locals’ relentless pursuit of culinary excellence and spirit of innovation.

Editor Ⅰ: Zhang Wenwen

Editor Ⅱ: Bao Gang

Editor Ⅲ: Liu Guosong