There are many legends about the origin of sheep intestines:
It is said that during the Guangxu period of the Qing Dynasty, the court ordered all localities to offer famous food to the court. After receiving the letter, Howard Johnson of Sanhe Street Banner, who lives in the East Gate of Dezhou, presented the sausage made by himself to the palace. The emperor and empress dowager greatly appreciated it after tasting it. Because it tastes delicious and has a lot of meat but is not greasy, it is regarded as a good product and given as a reward. Sha Huosheng became famous in Texas for a while, and the people in the jurisdiction rushed to learn how to make sheep intestines, which began to become popular among the people.
On the other hand, the narrow intestine was invented by Manchu people. After the establishment of the Qing Dynasty, many Manchu people moved to Texas. There is a big Manchu family living in northern Texas. The master was called Wu Sanma by later generations. It is said that narrow intestines are the first food enjoyed by their family in private. After the Revolution of 1911, Pockmarked Wu was penniless. In order to make a living, he had to shoulder the heavy burden and go to the street to sell sheep intestines. In order to maintain the monopoly position, the secret recipe of sheep intestines has not been taught to outsiders. But coincidentally, a long-term worker who used to work in his house learned the skills of making sheep intestines. After the death of Asako Wu San, the long-term worker handed down the method of making sheep intestines and left a valuable food wealth to Texans.
Mix pure sheep blood with top grade starch, sesame oil, ginger juice, pepper and other seasonings to make porridge, pour it into fresh casing, cook and dry for later use; When eating, put the cooked sausage into the old soup made of sheep bones, heat it, cut it into small pieces in a bowl, and add pepper and coriander powder. Eating in the mouth is tender and soft, and there is no smell. Many old Texans like to eat sheep intestines, especially in the cold winter, thinking that it has the effects of strengthening the spleen and appetizing, dredging orifices and dispelling cold. The biggest secret of a bowl of delicious mutton sausage lies in the preparation of soup, and winning with juice is king. The recipe of the soup is a "Jianghu secret book" and also a secret book of the master, so it is easy to keep a secret. According to legend, many delicious sheep intestines are used to make braised chicken soup, which naturally has a unique flavor.
In the hearts of many old Texans, narrow intestines are an attractive landscape in the streets and alleys. In the early morning or dusk, vendors push cars onto the streets. When the lid of the pot is lifted, the fragrance is overflowing, attracting passers-by. Soon, every car will be surrounded by a circle of diners. The stall selling sheep intestines is very simple, mostly a long box-shaped wooden cart with all the guys in it. In front of the car, there is a bucket full of bowls and chopsticks, a small basin full of condiments, a small stool for diners to sit on in the back of the car, a large pot in a wooden box filled with steaming sheep intestines, and a box full of baked wheat cakes next to the pot. When people gathered in front of the car, the stall owner took out a section of lamb intestines from the pot, quickly cut the lamb intestines into small pieces about an inch with a sharp knife, then scooped out a spoonful of hot mutton soup from the pot, poured it on the lamb intestines, and sprinkled some seasonings such as pepper, monosodium glutamate, salt and coriander according to the tastes of diners. A bowl of steaming, fragrant sausage was handed to the diners, accompanied by a sesame cake. No one likes to sit when eating sheep intestines. The important thing is to eat happily standing up. No matter ordinary people or rich people, everyone is equal in front of a bowl of delicious and hot sausage. Some citizens even bring their own containers, not only for a bowl, but also for the whole family to share.
Many sausage powders have also experienced psychological changes from worrying about tasting to approval to addiction. At the beginning of contact, there is always such a worry: will it be delicious? Watch others eat to their heart's content and have the courage to try, and you will know its delicacy and delicacy, and then you will become more and more addicted to it. If you don't eat for a day, you will feel something is missing, and a new lover of narrow intestines is born.
At one time, the booths of Erlang Temple in Dezhou, Zhaojiujia, Post and Telecommunications Branch, Chaishi Street and Xiaoguo Intersection were very famous. Later, with the development of commodity economy and the progress of urban planning, many roadside stalls have been hard to find, and the classic stalls in the mouth of diners have become memories of old Texans. Many "old Texans" said that they really don't want things handed down by their ancestors to disappear like this.