拥有壮美自然景观的山东，钟灵毓秀，美不胜收；拥有“孔孟之乡、礼仪之邦”美誉的山东，历史悠久，文化灿烂；拥有大气鲁菜和精致小吃的山东，热气腾腾，珍馐飘香......《In Shandong》原创英文系列视频，邀请外国友人一起品鉴山东的“颜值”“滋味”和“内涵”，一起走近勤劳聪慧的山东人。

　　There is probably no food that can equal the position of mutton soup in the hearts of Heze people, which makes them proud. Shanxian mutton soup is the only soup selected in “Chinese Famous Cookbook”, and it is therefore called “the first soup in China“. As the saying goes, “if you visited Heze City and did not taste Shanxian mutton soup, you would have come to Heze in vain.“

　　Shanxian mutton soup has its unique flavor , white milky, blended with water and fat, pure and clean, fresh but not stinky, fragrant but not greasy, rotten but not sticky. Fried pasta is an excellent complement to Shanxian mutton soup.Shanxian mutton soup is more than just a delicious meal, but also a medicated diet, which has the functions of warming the body and dispelling cold, strengthening the spleen and stomach, etc.

　　There are three keys to make Shanxian mutton soup. One is to select sheep raised by farmers in the plains, which eat both grass and grain to grow fat and strong. The second is to master and apply the seasoning in appropriate amounts. The flavour of the seasoning will overpower the mutton in excessive amounts, otherwise the soup will be slightly stinky.

　　The third is to keep the soup boiling, so that the oil quickly melts and collides with the water to achieve the blending of water and oil to form a milky shape.

　　Shanxian mutton soup was founded in the 12th year of Jiaqing Reign in the Qing Dynasty (1807). After more than 200 years of development, with the efforts of several generations , a “Time-honored Chinese Brand “has been formed and the production technology of mutton soup has been innovated continuously. Shanxian mutton soup was selected into the third batch of Shandong provincial intangible cultural heritage in 2013.

　　在山东菏泽，大概没有哪种美食能抵得过羊肉汤在百姓心中的位置，它让菏泽人引以为傲。单县羊肉汤是入选《中华名食谱》的唯一汤食，因而被称为“中华第一汤”。民间有云：“来到菏泽牡丹城，不品单县羊肉汤，等于白来菏泽走一桩！”

　　“色白似奶，水脂交融，质地纯净，鲜而不膻，香而不腻，烂而不黏”是单县羊肉汤的独特风格。吃时配油炸面食，相得益彰。它不仅是一道爽口的美食，而且还有药膳的功能，具有温中散寒、健脾和胃等功效。

　　烧制单县羊肉汤有三条关键。一是选用平原地区农家饲养的羊，这样的羊不光吃草，也会吃点农家的粮食，能长得膘肥体壮。二是佐料的选用要适量，多了则遮盖肉味，少了则腥膻不除。三是用火要大，使锅内一直处于沸腾状态，使羊油快速融化，与水互相撞击，达到水油交融，形成乳状。

　　单县羊肉汤始创于清嘉庆十二年（1807年）。在其后的两百多年间，通过几代人的努力，形成中华“老字号”品牌，并在制作工艺上不断创新。2013年，单县羊肉汤入选山东省第三批非物质文化遗产名录。

　　橡果工作室出品

　　视频：周溪琳

　　文案、配音：武玮佳

　　策划：辛然

　　（部分素材来源：文旅中国、山东卫视、海报新闻）