Enema is a delicacy. It is a kind of food in which different soups are poured into the intestines of fresh sheep, pigs, cows and other animals, boiled or steamed, and then eaten or fried.

Enema began to spread in the Ming Dynasty.

In the late Qing Dynasty and early Republic of China, enema stalls used starch and red yeast water to make a thick paste dough, making it into the shape of pig intestines. After steaming, they were dried and cut into thin slices, fried in lard in a pan, and then served in a bowl.

Plate, pour salted garlic sauce and serve hot.

Fuxingju in the Houmenqiao area is considered a time-honored restaurant with a history of about 200 years. Because of its authentic enema cooking, people called it the Beijing Enema Shop. It was only named Fuxingju in 1917.

As for the enema sold at temple fairs and markets, starch is added with red yeast rice, the dough is shaped into an intestine, and then steamed to become "powder enema".

It is sold by cutting it into small rhombus-shaped pieces with a knife, frying it in a pan with secondary soup oil, putting it on a plate, pouring salt water and garlic juice, and letting customers eat it with a bamboo skewer. It is a popular economic snack.

In 1927, another Heyi Zhai enema shop was opened opposite Fuxingju. The preparation method was improved. In addition to using red yeast water to prepare the batter, more than 10 spices such as cloves and cardamom were also added, and the batter was stuffed with real pig intestines.

Inside, it is steamed and sliced, and fried to make it more crispy, salty and spicy. It becomes a unique dish with wine, so it enjoys a high reputation.

At that time, rickshaw pullers, small traders, laborers and young students all liked to go to Houmenqiao to eat fried enema.

This kind of enema is the real enema, but it can no longer be found.

The other method is to use starch and red yeast water to make a thick paste, steam it, cut it into small pieces, fry it with lard, and pour it with salted garlic sauce before eating it.

In fact, this type of sausage was called clenched intestines or fried powder enema at the time, but since the former type has disappeared, the name enema has been exclusively used by pure starch.

Classification of enema: 1. Weixian blood enema Blood enema is a local snack in Weixian County.

It is made of pig blood, pig intestines, flour, sesame oil and five spices as the main raw materials.

Hold the intestines with your hands, cut them into appropriate thin slices with a knife, and mix them with garlic juice and sesame oil according to different seasons and the eater's preferences. This is a cold enema; the other is a fried enema.

Put the blood enema into a flat-bottomed frying pan and fry with oil, watching the fire color. When the lump turns from red to purple-black, the casings are immersed in oil, turn it over with a small shovel, and then put it into separate plates for consumption.

It tastes better when fried with a small amount of fragrant oil.

2. Xugou enema Xugou enema is also divided into red and white. Historically, Fan Qinglin's enema on Mahayana Temple Street in the early Republic of China was famous, and it was known as "Fan Yipin".

3. Taiyuan Buckwheat Enema: Buckwheat enema is a traditional snack popular in Qixian, Taigu, Yushe and Wenshui areas of Shanxi Province.

It is suitable for relieving the heat, so together with Shanxi Liangpi and jelly, it is a food that Shanxi people like to eat in summer. It can also be used as a snack or directly as a meal.

4. Rice sausage Rice sausage is a flavored food in Diqing Prefecture. It is a rice sausage made by mixing pig blood, rice and various spices together according to a certain ratio and filling it with processed pig intestines.

Processing and making rice enema is a traditional habit of the Naxi, Tibetan and other ethnic minorities in Diqing Prefecture.

When the New Year pig is killed, almost every household will make some rice enema.

When eating, rice enema needs to be cut into round slices, fried in hot oil, or steamed in a steamer. When cooked, it has a simple and shiny color, a rich aroma, and is very delicious.

5. Jinzhong Yuci enema Yuci enema has strong local characteristics and is one of the three treasures of Yuci.

Enema is made from buckwheat noodles.

Yuci enema is very particular about making it. The dough is first hard and then soft, and then the thin dough is blended smoothly.

Cold noodles should be thin, hot noodles should be thick, and it is best to mix some pig blood.

The enema produced in this way is strong, crystal clear, fine, soft and elastic.

When served cold, it is served with salt, garlic, vinegar, hot sauce, and a few drops of sesame oil. It is sharp, cool, spicy, and chewy.

Cut into pieces when eaten hot, stir-fried in lard, and served with garlic vinegar. The food is fragrant and delicious.

The stronger the enema is, the better it is. The famous chicken feet enema is famous for its good mix of dough and a chicken paw print twisted in the middle of the enema.