Datong Sheep Offal Bowl 大同羊杂
Datong Sheep Offal Bowl is featured among the local specialties of Shanxi.
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Datong Sheep Offal Bowl (大同羊杂) represents the northern branch of Shanxi’s (山西) sheep-offal cooking, with broth and solids simmering together in one large pot. Vermicelli accompanies the offal, and Shanxi’s government describes the dish as a hot breakfast in cold weather.
Ingredients
Shanxi government’s broader account lists sheep heart, lung, liver, intestine and blood. These are cleaned, boiled and chopped, then combined with meat-cooking broth. Sichuan pepper, chilli, salt, garlic, spring onion and ginger provide the seasoning.
Where it comes from
Shanxi’s government divides the tradition into southern, central and northern branches represented by Quwo (曲沃), Taiyuan (太原) and Datong (大同). It characterises the Datong branch by its large-pot cooking, keeping soup and ingredients together.
Shanxi government traces the broader offal speciality to Huairen (怀仁), where cooks prepared the chopped organs with broth and vermicelli.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-26. Recipes and servings vary between kitchens.