Dongshan Boiled Mutton
Boiled mutton, also named simmered mutton, is produced in the region of Jingshan Hejiawan with a history of over 200 years. It is made from the meat of local sheep. The boiling process is unique: after being killed, the sheep is soaked in boiling water; wools are cleared off; the head, tail and four feet are cut; internal organs are taken out; the remaining part is washed and cleaned and put into a boiler with water and some salt; rice chaff or rice firewood are burned to simmer to make authentic flavor into the inner layer of meat. The meat has the color of white rice and is fat and delicious. Boiled mutton is a famous special product of Dongshan and a good food for dietetic invigoration in winter.