Wujing Whole-sheep Banquet of Linqu

Wujing Whole-sheep Banquet of Linqu has a history of 100 years. It is a famous local cuisine known as "Shandong Famous Food" with its unique flavor and the characteristics of "de-smelled, non-greasy, delicious, nourishing and healthy".

Taking the fresh and cleaned meat of just one Qingshishan mountain black goat, put into a big pot with spices and boiled over a slow fire, then have the meat removed, sliced and put pack to the pot in the boiling soup, then add salt, sesame oil, monosodium glutamate, cooking wine, pepper, cut-up Chinese Toon Sprout, vinegar, etc., the Whole-sheep Banquet of Linqu is prepared.

The Whole-sheep Banquet of Linqu has been developed from the "Wujing Whole-sheep Feast" in the mid-1980s. Zhang Meiwu (1896-1977), the founder of "Wujing Whole-sheep Feast", was born in a family of cooks in Wujing East Village of Linqu County. In 1924, he opened the "Wujing Zhangjia Restaurant" in Wujing country market and created the "Whole-sheep Feast" which was favored by the big majority of diners. And Zhang Meiwu was then dubbed as the "First Chef in Hexi(West of Mihe River)".

By efforts of cooking workers of generations, Whole-sheep Banquet has been well-developed and formed its own style. More than 80 dishes with different lucky names in fine different colors, aroma and tastes can be made from the meat of just one sheep by different cooking ways of frying, stewing, steaming, deep-frying, flash-frying, pan-frying, simmering, and so forth, to make the tastes of mellow, non-greasy, soft and light, light, crisp and tender fresh and so on. The whole-mutton Soup is hot and sour, cayenne flavored fragrance and de-smelled.