Tongxiang is the main producing area of Hu sheep. The braised mutton made from Hu mutton is a traditional dish in Tongxiang, especially in Puyuan and Wuzhe.

In Tongxiang, the mutton for braising is particularly selected. The sheep must be with one or two years old. The mutton of these is tender and contains less fat. The skin is fine and contains a lot of fat cream. Seasonings are generally radish, soy sauce, yellow wine, red dates, ice sugar, old ginger, and so on. First the mutton is boiled with high hrat, then with less strong heat. Successful cooking is all at the cook's flexible mastery of the fire.

According to Chinese medical theory, mutton is warm. It is nourishing, strengthening and appetizing. It can invigorate the stomach. There is much more protein in mutton than in pork, which can make the skin smooth and moistened In Tongxiang. the saying goes that"Eating mutton in winter is more effective than taking ginseng"