Because it can nourish life, resist hunger and cold, many locals regard it as breakfast. Xining people call it haggis, that is, the heads, hearts, lungs, intestines, stomachs and hooves of cooked cattle and sheep are put into water (there are two kinds of water, namely beef offal, mutton offal or mutton offal), while mutton offal soup is a soup made of haggis, which is cooked first and then put into the pot. The haggis is soft, tender and crisp, and the soup is rich and not greasy.
The mutton offal soup in Yinchuan has a feature that it adds a lot of noodles and lungs. If it is pure meat, it may be a little greasy to eat, but when it is mixed with the lungs, it will relieve boredom, and secondly, it will feel full, which is equivalent to the staple food in mutton offal soup.
Wash the sheep lung to milky white, inflate it, add the washed medium gluten flour and cook it, then cook it with the liver, belly and head of the sheep. People in Yinchuan will put a lot of peppers, and the color of the soup will be red. As soon as the cake is out of the pot, they will drink soup, eat meat and chew the cake. This is the perfect breakfast for Yinchuan people. Whether the haggis is good or not, you should taste the soup first, because whether this soup is good or not depends on whether the mutton soup is thick or not, and then taste the meat inside, whether it is soft or not. Therefore, the key to good taste often lies in fresh raw materials, fine production and old soup.