白堽老字号羊肉馆的前身是始创于清咸丰八年（1858年）的张记白堽羊肉馆，迄今已有166年的历史。张记白堽羊肉的第三代传承人张克献于1988 年时在濮阳城区开办第一家老字号羊肉馆。传承祖传的白堽羊肉汤技艺，传承地方特色美食，同时也在实践中创新发展，研制出金黄色外酥里嫩、皮薄馅饱、风味独特的“白罡羊肉壮馍”，受到广大食客的认可。另外其研制的“白堽羊肉汤、吊炉烧饼、五香羊头”等都被誉为“中华名吃”。

The predecessor of the old brand Baiyuan Lamb Restaurant was Zhang Ji Baiyuan Lamb Restaurant, which was founded in the eighth year of the Xianfeng reign of the Qing Dynasty (1858) and has a history of 166 years. Zhang Kexian, the third generation inheritor of Zhang Ji's white lamb, opened the first time-honored lamb restaurant in Puyang urban area in 1988. Inheriting the ancestral technique of Baigang lamb soup and local specialty cuisine, while also innovating and developing in practice, we have developed the unique flavor of "Baigang lamb strong bread" with a golden crispy outer layer and tender inner layer, thin skin and full filling, which has been recognized by a large number of diners. In addition, the "white mutton soup, hanging oven Shaobing (Baked cake in griddle), spiced mutton head" developed by the company are all known as "Chinese famous food".

白堽老字号羊肉馆选用黄河滩羊的小山羊羊肉，采用祖传秘制配方，制作出的羊肉羊汤具有“口感纯正、食之不膻、老少皆宜”的特点。不仅原料考究，食材新鲜，并坚持使用天然调味品制作菜肴，“裸烹”而成色、香、味俱全的菜品，还原食材本身的味道。

The Baiwan time-honored lamb restaurant uses the lamb meat of Yellow River beach sheep and adopts a secret recipe passed down from ancestors to make lamb soup, which has the characteristics of "pure taste, non gamey taste, and suitable for all ages". Not only are the ingredients carefully selected and fresh, but we also insist on using natural seasonings to make dishes that are "naked cooked" and have a perfect combination of color, aroma, and taste, restoring the original flavor of the ingredients.

张记白堽羊肉馆”创始于清朝光绪年间（1858年）的开州府白罡集，已祖传四代。张记的传承人张克献于1988 年时在濮阳城区开办第一家老字号羊肉馆。张克献同志秉承祖传厨艺，弘扬中原饮食文化，严把质量关，潜心研制出金黄色外酥里嫩、皮薄馅饱、风味独特的“白 罡羊肉壮馍”，填补了中华名吃的空白。他创建了“肉羊改良基地”，肉羊屠宰、冷藏等形成了“产、供、销”一体化的经营战略，让消费者吃上了真正的绿色羊肉。

Zhang Ji Bai Gan Lamb Restaurant "was founded in Baigangji, Kaizhou Prefecture during the Guangxu period of the Qing Dynasty (1858) and has been passed down for four generations. Zhang Kexian, the inheritor of Zhang Ji, opened the first time-honored lamb restaurant in the urban area of Puyang in 1988. Comrade Zhang Kexian adheres to the ancestral culinary skills, promotes the Central Plains cuisine culture, strictly controls the quality, and has devoted himself to developing the unique flavor of "Bai Gang Lamb Zhuang Mo" with a golden crispy exterior and tender interior, thin skin and full filling, filling the gap in Chinese famous cuisine. He established the "Meat Sheep Improvement Base", which formed an integrated business strategy of "production, supply, and sales" through sheep slaughtering, refrigeration, etc., allowing consumers to enjoy truly green lamb meat.