Sheep intestines are also called blood sausages, and people in Texas call them sheep intestines.

Sheep intestines are actually made from sheep intestine skin filled with sheep blood, starch, and spices, and then cooked in an old soup with added ingredients.

The sheep intestines are refreshing but not greasy in the mouth, with an attractive aroma and no fishy smell.

Its soup has a unique fragrance.

Many old Dezhou people like to eat sheep intestines, believing that they are hot in nature and can relieve asthma and stomach cold.

I heard from the old people that sheep intestines were invented by the Manchus.

After the establishment of the Qing Dynasty, many Manchus moved to Dezhou.

There lived a wealthy Manchu family in the north of Dezhou City. The owner was called Wu San Mazi by later generations. It is said that sheep intestines were the earliest delicacy enjoyed by their family.

After the Revolution of 1911, Wu Sanmazi's family fell into decline and he became a poor man.

In order to make ends meet, he had no choice but to take up a job and sell sheep intestines on the streets.

In order to maintain his monopoly, he never passed on the method of making sheep intestines to outsiders.

But through some channel, a long-term worker who used to help his family learned the skills of making sheep intestines. After Wu San Mazi died, this long-term worker passed down the method of making sheep intestines and left it to Texans.

A precious food treasure.

The stalls selling sheep intestines on the streets of Texas are very simple. Most of them are a long box-shaped wooden cart, and all the household items are placed on the cart.

In front of the cart are buckets with bowls and chopsticks, and small basins for ingredients. Behind the cart are piles of small stools for diners to sit on. In the middle of the cart is a stove with a large pot for cooking soup and intestines.

Before leaving the stall, the stall owner fills the intestines section by section and boils the soup so that it can be sold on the street.

When a diner comes, the stall owner will open the steaming cauldron, put the filled lamb intestines into the pot, wait for a while, then use chopsticks to take out the cooked lamb intestines, and chop them with a sharp knife.

Cut into small pieces of about 1 inch, arrange them in a bowl, then sprinkle some pepper, chili oil, coriander, salt, MSG and other seasonings, then scoop out a ladle of hot soup from the pot and pour it on top. The bowl will be filled with oily flowers.

The steaming, fragrant sheep intestines were handed to the diners.

A big bowl is only 2 yuan, and you spend 50 cents to buy a sesame seed cake. It tastes so good!

Now, there is a very famous seller of sheep intestines in Texas. The sheep intestines he sells are so delicious that diners queue up every day.

It is said that the secret to why his soup tastes so delicious is the old soup used to cook braised chicken.

Many people say that if you set up a small stall selling sheep intestines in other places, it will definitely become popular.

But why sheep intestines have never left Texas has always puzzled me. Maybe it’s because too few people know its production process.

I hope that one day, sheep intestines can become another gourmet business card of Texas like braised chicken.