Egg white sheep's tail was selected in China Cookbook as early as 1970s (China Cookbook Zhejiang Volume 22 1 page), but it was still called "protein with sand" at that time.

Egg white sheep tail has a history of 100 years in Northeast China. It was popular in Northeast China in 1990s. In recent years, it has gradually withdrawn from mainstream restaurants, and only some restaurants with traditional northeast flavor can sell them. However, as the origin of this dish, Jilin is still the first choice to entertain foreign guests.