Niu miscellaneous mainly includes beef tripe, beef heart, beef liver, beef peper, beef intestines and so on.

Niu miscellaneous, also known as "cow miscellaneous minced meat", is the internal organs and minced meat of the cow, is a traditional food originated in the old Guangzhou area, which began in the Qing Dynasty. One of the tripe refers to the cow's stomach, and cattle a **** have four stomachs, respectively, rumen, reticulum stomach, valve stomach, wrinkled stomach; cow's heart refers to the cow's heart, the cow's heart is rich in protein, fat, calcium, phosphorus, iron, vitamin B1, vitamin B2, vitamin c, and nicotinic acid and other nutrients.

Niu Baiye is the petal stomach of the four stomachs of the cow; cow intestines can be divided into large intestines, small intestines and intestinal head, of which the thinnest is the small intestines and the fattest is the intestinal head, and the cow intestines are stir-fried in Hunan cuisine.

Historical Origin of Beef Minced Meat

Beef Minced Meat, short for Beef Minced Meat, is the viscera and minced meat of a cow. According to expert evidence, eating beef mince began in Guangzhou in the Guangxu period of the Qing Dynasty. At the end of the Qing Dynasty, cows were used for farming, and only old, weak, sick and disabled buffaloes were killed for food, and it was in this context that beef hash was unearthed as a commoner's delicacy.

In the late Qing Dynasty, beef minced meat was only brought to the table, and it did come a little late, the reason is that the stink of beef minced meat is really not easy to deal with. During the Tongzhi period of the Qing Dynasty, Foshan Ancestral Temple near the Sanpin House, there is a master called Liang Zhuhou boiled Zhuhou sauce, cooking beef minced meat under the Zhuhou sauce, not only to cover up the nasty taste of beef minced meat, but also to the beef minced meat seasoning.