Cow dung soup, known locally as biě, is also known as "Herb Soup", which is divided into Boě and Yangě. It is a very peculiar food in southeastern Guizhou, which is difficult for many foreigners to accept.

When slaughtering cattle and sheep, the gastric juice is taken out and filtered clean, and when the beef and mutton are cooked, an appropriate amount is added.

Cooked beef and sheep are yellow-green, slightly bitter at the entrance, and have the effects of strengthening the stomach, removing heat and helping digestion, and are regarded as top-grade hospitality by ethnic minorities in southeastern Guizhou.

The production process of "Cow Flaccid" is complicated. After slaughtering cattle and sheep, take the undigested contents in their stomachs and small intestines, squeeze out the liquid, add bovine bile and seasonings such as Zanthoxylum bungeanum, ginger, dried tangerine peel, vanilla, etc., put it in a pot to boil, simmer slowly, remove the foam and impurities on the surface of the liquid, filter and return to the pot to add salt, scallion and pepper. You can put the beef in the soup and cook it together, or you can make a salt dish with the "beef flat" and dip it in the cooked beef.

Cow flat soup