Sheep's Blood in Powder Soup is one of the famous traditional foods of the Han Chinese in Shaanxi area, which is refined by three steps: making blood, preparing seasonings and soaking bread. It is eaten with vermicelli, cilantro and other auxiliary ingredients. The blood is tender, the vermicelli is smooth and soft, and the aroma is spicy. Best eaten in winter. And because the seasonings used are mostly warm stomach and aromatic Chinese medicine, it is especially favored by customers with weak stomachs in old age. According to the book "Shaanxi traditional flavor snacks", it is described as: "numb, spicy, salty, fragrant, light and tender. Sheep's blood is tender, smooth in the mouth, with a variety of seasonings and spicy aroma, which helps people's appetite and facilitates digestion."