The origin story is as follows: A long time ago, when herdsmen in Inner Mongolia grazed on the grasslands, they would slaughter the hunted sheep and process the mutton and sheep blood separately. In order to store and carry mutton conveniently, herders cut the mutton into strips and stuffed them into the intestines. This is mutton intestines. The herdsmen mixed the sheep blood with buckwheat flour, wild onions and simple seasonings and poured it into the sheep intestines to make sheep blood sausage.