There are many opinions about the origin of beef offal.

It is said that an ancient king was plowing at the Xiannong Altar to worship the God of Agriculture when it suddenly rained heavily. Seeing that the local people were hungry, the king immediately ordered the slaughter of the cattle he was plowing and killed them. Beef, tripe, beef heart, beef liver, beef louver, beef intestine and radish were put into the pot. After the people ate it, they thought it tasted very good, so it was passed down.

There is another way of saying it. It is said that during the Qing Dynasty, there was a severe cold in Lingnan, and the demand for beef and mutton increased. There was a Hui chef who ran out of beef and really had nothing to entertain the guests. So the chef came up with a quick idea and put the remaining beef offal and radish into a pot to stew, adding star anise, bay leaves, tangerine peel and other spices, and then added A unique sauce from Lingnan. As a result, the aroma from this pot of stew filled the house and spread all over Xiguan.