Sheep killed its internal organs are processed as by-products, therefore, there is also "sheep water" commonly known. Yulin since ancient times to agriculture and animal husbandry, cattle and sheep flocks, cattle and sheep "water" rich. However, early Yulin people do not eat haggis, people kill the sheep, mutton left behind, intestines and stomach, head and hooves miscellaneous scraps are fed to the dog. Once, a rich man killed sheep guests, haggis is too much, the dog can not finish, then let the long work thrown away. Long workers feel pity, they gave a poor, poor people after processing, braised haggis aroma of ten miles. From then on, the dish of haggis appeared in Yulin.
Haggis, expensive miscellaneous, broken. Not mixed not broken, eat up no flavor. Sheep's head and hooves, blood and lungs, heart, liver, belly and intestines, all do not discard, less one, do out of the haggis eat up will be bland and tasteless. Washing is a more delicate work. A pair of water often have to wash more than ten times, but also in the water to soak for a while. This treatment of the water, clean and greasy, but also the unique flavor of haggis. Then cut with a knife into different styles of slices, blocks, filaments, strips, tripe, strips should be cut very fine, heart, liver, blood and lungs should be matched with a proportional. Minced into the pot, simmering braised, but also with fine vermicelli. Eat according to personal taste accompanied by spicy noodles, cilantro, shredded green onions, ginger powder and so on.
Haggis set of sheep viscera in a pot, a variety of colors, meat quality is different, the taste of sour and spicy, no fishy and not greasy, soup fresh and tasty, the entrance to the mouth, rich in nutrients, in the cold climate of the north can be eaten to ward off the cold by the cold, the eater tends to be half a bowl of food, it will be through the body of the body heat, a bowl to eat the end of the bowl, the hot and sweaty. Haggis is both affordable and easy to eat.