Freshly stewed Haimen goats. [Photo provided to en.nantong.gov.cn]

As the chill deepens following the Start of Winter, evenings at Cao Lao'er Mutton Restaurant are filled with warmth. Diners gather around tables, chatting amid the rising steam, as bowls of creamy white mutton soup are served, filling the air with a rich aroma that dispels the cold of the winter night.

Located on Xindibei Road in Xingren town, Tongzhou district, Nantong, this time-honored establishment has been in operation for nearly 40 years. According to the owner, Cao Xia, the restaurant begins processing freshly slaughtered Haimen goats at 5 am every day and stays busy until 9 pm. Many loyal customers not only dine in but also take away mutton or order gift boxes of mutton soup for friends and family.

The restaurant emphasizes the natural flavor of its ingredients, adding only a small amount of salt and MSG during preparation. "The selection of ingredients must be meticulous and the cooking time exact. We use purified water to slowly simmer the soup, ensuring a rich flavor without any gaminess," Cao said.

"There isn't a hint of gaminess; the soup is exceptionally smooth. It truly lives up to its reputation," praised Han Jianjuan, a customer drawn by the restaurant's fame. In addition to the signature mutton soup, side dishes like stir-fried lamb liver create a diverse and flavorful mutton feast, all of which are highly acclaimed.

Along Xindibei Road, other mutton restaurants, such as Cao Laoda and Cao Laosi, are also thriving. Each establishment maintains its unique culinary techniques, but all of them adhere to the principles of freshness and authenticity.