Songshan Earthen Kiln Lamb Introduction
Boss Zhou Kunzheng initially made a living by selling goat milk, and later transitioned to mutton hot pot, inheriting his grandmother's stewed mutton recipe, which won acclaim from many food enthusiasts. The mutton used is carefully selected from male goats aged between 8 months to 1 year. After marinating with a unique blend of herbal ingredients passed down from Grandma, along with wine and water, the meat is placed in a clay pot, covered with a lid and sealed with red clay. The entire pot is buried underground, covered with coarse chaff, and heated for three days and nights at temperatures reaching 800 to 1000 degrees. This process infuses the pot with the earthy aroma and minerals of the red clay, making the mutton exceptionally tender and delicious. Additionally, the noodles are mixed with sheep fat, giving them a distinctive taste.
