Boiled sheep innards
Its unique taste has made it a favorite of most native Beijingers. It is made from the internal organs of the sheep. Sheep tripe, heart, meat from the sheep’s head, lung and intestines are shredded then thoroughly cooked in a mutton stock with such seasonings as salt, seeds of the Chinese prickly ash, green onion, ginger and garlic. It is ready when the soup turns milky white after the surface is skimmed off. It is served with flavorings of coriander, sesame paste and pungent sauce.
(Source: culture.chinese.cn)
