Also known as whole lamb soup. Modern Manchu people descend from the ancient nomadic Jurchen tribes, and lamb soup has long been a beloved staple of their diet. Its popularity spread across all ethnic groups in Northeast China as an indispensable culinary tradition.

In sweltering summer, locals slaughter a sheep to simmer soup; several bowls cool the body, dispel summer ailments and boost physical fitness. Cooking method: Select a plump sheep, preferably a goat. Slaughter, dehair and clean thoroughly. Remove internal organs (heart, liver, lungs, sheep blood and offal), wash and prepare them. Simmer all offal alongside lamb bones and meat in a single pot to create the base broth. Once fully cooked, shred and chop the lamb and offal for later use. To serve, place shredded lamb and offal in a bowl, pour in the rich base broth, and add chili powder, chopped coriander, green onions, salt and MSG to taste.

Simple to prepare with a distinctive savory flavor, lamb soup suits all ages and stands as a treasured traditional food for all ethnic groups native to Northeast China.