The difference between cow deflated and cow poop is as follows:

The grass that the cow eats in and has not been digested yet is killed, and then it is used to make cow deflated, not cow poop to make cow deflated. Cow yak is made from the undigested food inside the cow's stomach, which can be said to taste like cow shit.

Niu Bei (biě), also known as "Bai Cao Tang", cow and sheep, is a very peculiar food in Qiandongnan, many outsiders find it difficult to accept, but in reality it is a hygienic, scientific and tasty dish. It is in the slaughter of cattle and sheep, the stomach fluid out and filtered clean, in the cooking of beef and mutton will be cooked, into the appropriate amount.

The cooked beef and mutton yards are yellowish-green in color and slightly bitter in taste, which have the effect of strengthening the stomach, removing heat and helping digestion, and are regarded as the best hospitality by the ethnic minorities in Qiandongnan.

The production process of "Cow Beavis" is complicated. After slaughtering the cows and sheep, the contents of their stomachs and small intestines are not fully digested, the liquid is squeezed out, and the cow's bile and the spices of peppercorns, ginger, tangerine peel, and herbs are added, put into a pot and boiled over a slow fire to get rid of the bubbles and impurities on the surface of the liquid, and then filtered back into the pot and added with table salt, onion and garlic, chili is ready.

You can put the beef in the soup and cook it together, or you can "cow yakuza" as a salt dish with boiled beef for dipping.

Guizhou a food called "cow yak hot pot", because of the special appearance of the production of unique, known as "cow dung hot pot". The so-called cow dung hot pot is the cow's stomach and small intestine in the not fully digested food out, squeeze out the liquid, add the cow bile boiled out of the hot pot.

"Cow dung hot pot" is a delicacy of Qiandongnan region, and only in the local area can you get the most authentic one. Before slaughtering, the cow is fed with the finest grass and Chinese herbs, and after slaughtering, the undigested food in the cow's stomach and small intestine is taken out, the liquid is squeezed out, and the cow's bile and condiments are added to the pot and simmered slowly over a gentle fire for consumption.

This kind of "cow dung" is called "cow yak", but it is actually a kind of liquid. In the Dong family is a kind of superior dishes, usually only on New Year's Day to eat, this dish is divided into two kinds, one is the small intestine out of the inside, more expensive, a kind of large intestine out of the inside, cheaper.