Niubaiye, also known as "Herb Soup", is a unique food in southeastern Guizhou, which is deeply loved by Dong and Miao people and regarded as the top grade of hospitality by ethnic minorities in southeastern Guizhou.

The process of making beef brisket is very complicated. After slaughtering cattle, people take out the undigested contents in the stomach and small intestine of cattle, squeeze out the liquid, add bovine bile and seasoning, put it in a pot, simmer it slowly, boil it, filter out the foam on the surface of the liquid and eat it.

Cow flattening process

Cattle flatulence comes from the fact that food remains in their digestive tract during slaughter, which is not fully digested. At this time, people cut the cow's stomach sac with a knife, and this kind of green plant powder will appear inside, and the locals will carefully wrap them. This is the raw material for cattle flatulence.

According to the traditional practice of the Dong people, the traditional practice is to feed the cows with some favorite Chinese herbal medicines, such as Polygonum Multiflori Radix, mung bean, Bupleurum Radix, Ginseng Radix, Radix Codonopsis, Radix Angelicae Sinensis, Radix Saposhnikoviae, Fagopyrum cymosum, and some fresh grass, which can kill the cows in about half an hour. Take out these Chinese herbal medicines that have not been digested by Niu Gang in the stomach, put them in a high-temperature pot, fry them at twice the high temperature for 30 minutes, and then take them out.

Reference to the above content: Baidu Encyclopedia-Niu Bian