Shuangfeng mutton noodle, a local cuisine of Taicang, is known for its crisp meat, rich soup and the delicate flavor. Over 100 years ago, a cook with the surname Meng, opened up a noodle shop on the western street of Shuangfeng, an ancient town of 1,600 years. The shop had earned a great reputation for serving the best meat, soup and noodles. The noodles were exceptionally welcomed on winter days.

Meng’s noodles excelled because of his secret recipes. First, he was meticulous in choosing goat breeds. He preferred Taicang goats that had large bodies, thin skin and tender meat. Castrated rams and ewes that had just come to adulthood were the best. Second, he was very particular over the slaughtering process and would wash the mutton many times. Third, a handful of new straw cores were placed in the bottom of the boiler to prevent parching. White radish was put on the sides to remove the smell of mutton. Fourth, the mutton was placed in the boiler in layers, with the mature mutton placed in the lower levels and the tender ones in the upper levels. Condiments were then added and the mutton was simmered in a covered boiler over a slow fire. The noodle soup is stewed with the mutton stock and is thick but not muddy, oily but not greasy. The noodles were processed manually, known as “jumping noodles,” which were thin, soft, smooth and quick to cook.

Mutton noodles of Shuangfeng town are now represented by Yu Chang Sheng, a famous restaurant established about 80 years ago. In recent years, the restaurant has put forward a whole sheep banquet to serve customers with delicious cuisines from the sheep’s brain, tongue, ear, heart, liver, kidney, stomach, hoof, blood, penis, egg and eyes.

Shuangfeng mutton noodles are processed with native Taicang goats that grow up eating grass with no fodder or hormone additives. Therefore, they are reputed as “green food.” In the course of enjoying Shuangfeng mutton noodles, people may experience the unique food culture associated with mutton in Taicang.