At the table
Sip the hot broth with a spoon and eat the meat and offal in small bites. Ask which cuts are included and whether chili can be left out. Bread is a separate accompaniment.
Contains goat meat and offal. Check for bone fragments and allow the hot soup to cool. The cuts and added seasonings vary; accompanying rolls or flatbreads commonly contain wheat.
This version simmers goat bones, meat and offal, then adds salt, pepper, coriander, chili and MSG. The pictured light chili finish is mildly hot; amounts and shop recipes vary. Pepper’s pungency is separate from chili heat.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Meat and offal cuts and added seasonings vary by shop; ask about chili before ordering.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Meaty
- Chili heat
- Texture
- Tender meat and rich broth
- How it’s made
- Simmer goat bones, meat and offal for several hours, then season the soup when serving.
Meat and offal cuts and added seasonings vary by shop; ask about chili before ordering.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Liaoning.
Ask if they have it first
请问你们有本溪小市羊汤吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A bowl from Xiaoshi’s goat-soup tradition
This account describes a tradition or story, rather than an established historical fact.
Xiaoshi in Benxi is known for goat soup within the region’s Manchu food traditions. Long cooking brings together bones, meat and offal in a pale, rich broth. A local way to make a meal of it is to alternate spoonfuls of soup with huajuan steamed rolls or niushebing, an elongated flatbread.