Stewed Sheep Offal 烩羊杂
Stewed Sheep Offal is featured among the local specialties of Ningxia.
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Stewed Sheep Offal (烩羊杂) brings together sheep organs, head meat and hoof meat in broth. The Asia Tourism Exchange Center identifies it as a Hui (回族) snack made across Ningxia (宁夏), with Wuzhong (吴忠) particularly associated with the dish.
How it is made
The center describes singeing residual hair from the head and feet, cleaning the intestines and stomach, and cooking them with the heart and liver. Bones are removed, and the cooked ingredients are cut into strips or short pieces.
The lung receives a separate treatment: a thin flour batter, from which the gluten has been washed out, is poured into it before cooking. Once cooked, it is cut into long strips. The prepared ingredients are briefly boiled together in sheep-meat broth, then finished with garlic shoots, coriander and red chilli oil.
Flavour and texture
Milky-white broth sits beneath the surface oil, dotted with red chilli and green herbs. The center describes a rich, mellow flavour without greasiness or a strong mutton smell.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-27. Recipes and servings vary between kitchens.