【Ingredients】 The braised mutton in Wuzhen is very particular about the selection of materials. It must be made from the "Flower Sheep" of the same year, that is, the young Hu sheep. This kind of mutton is tender and has less fat, and its skin is fine. The condiments are generally radish, soy sauce, yellow wine, red dates, rock sugar, ginger and so on.

【Preparation method】]Mutton in Wuzhen is cooked in a cauldron on an earthen stove with firewood. Generally, it takes one night, and it must be cooked with a big fire first and then with a slow fire. The heating degree depends on the flexibility of the burner.

【Features】 Mutton is sweet and warm, and can nourish the spleen and kidneys. It has the effects of tonifying qi, promoting appetite and health. It contains much more protein than pork, and eating it often can make people look plump and skin moist. There is a folk saying in Wuzhen that "The mutton in winter is better than a few jins of ginseng". Gourmets have different tastes for mutton, and some like the fat and thin sandwich; Some prefer the fresh and juicy leg essence; Some like the fat and flavor tail; Some specialize in neck live meat, while others specialize in sheep's hoofs ... They often give up their dreams in the morning to eat a favorite piece of mutton, waiting for the mutton on the small fire all night. A glass of wine, a bowl of mutton, or a bowl of freshly rolled fine mutton noodles sprinkled with green and yellow garlic leaves and minced ginger, eating it contentedly.

The best time to taste Wuzhen mutton is after the autumn wind. At that time, all the mutton shops were full of diners in the streets and alleys of Wuzhen.