Deqing Jiang Yang Rou（德清酱羊肉）, Deqing sauced mutton [Photo/Official WeChat account of Huzhou culture, radio and TV, press and publication bureau]

The dish requires fat and strong Huzhou sheep, with the leg bone and fan bone removed. The meat is cut into a number of pieces with the skin retained. Boil the pieces with water and spices, and braise them over low heat after boiling to make the mutton red and tasty. A representative of the dish is "Zhang Yipin sauced mutton" in Deqing town, Huzhou.