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= Chinese stewed haggis (Yang Za Sui) = Stewed haggis which named “Yang Za Sui”in China is a famous food which made by entrails of the sheep in the northwest of China. It is typically eaten for the breakfast and it is hot, spicy and calorific. It is from From Tongxin county, Ningxia autonomous region.Wu zhong county’s haggis is most famous now. In May 1994, it was appraised as "national halal brand food".

History
The origin of this food came from a legend. It is said that when the Mongols attacked western xia dynasty, they were trapped in the silent mountain forest(where is the Tongxin county today). The army decided to fill their stomachs. The soldier who managed the food picked up abandoned sheep's head, hooves, liver, and lungs, washed them with water, cut them into small pieces and then boiled them in the pan. Due to the lack of seasoning, he only put some salt and wild vegetables into the dish which let him scolded by his boss. After the soup is ready, he first took out some of the soup to let soldiers taste it. And soldiers who taste it all said that it was delicious. After this time, all of the soldiers boiled these parts of sheep in this way. And then, this method is spreading. After so many times the cook improved, this meal becomes today’s delicacies Ningxia Hui Autonomous Region.

Different places have different ways of making this kind of food and different legends of the origin of this food. The Stewed haggis is also a famous snack in Hohhot. There are various of legends in this area. “It is said that there is a traditional flavor of the manchu clan called amar meat, also known as nurhachi golden meat, has a history of 400 years.”. The the first founder of Qing dynasty （nurhachi）often used it as sacrifice before important event like the war. In the Qing dynasty, there were some people who were inspired by amar meat and cooked the organs of sheep in this way to sell at the fair. And after a lot of years, the Yang Za Sui appeared through this origin.

Preparation
·The preparation of this food is named “three materials”, it contains main ingredient and indirect material.

Main ingredient: the heart, liver and lungs of the sheep.

Indirect material: the intestines, stomach and hoof.

These things firstly were not appreciated by people until they were found delicious by people.

·The preparation also contains the chilli which is fired by peanut oil. Then the cook will use the capsicol made in this way. There are varieties of cooking preparations before cooking. And this process is always named “spicy pot” which called “Qiang Guo” in China.

·The main ingredient and indirect material should be singed by fire time after time and then be washed. Firstly, these materials need to be cleaned. Secondly, the outer skin will be more crispy in this way.

Cooking
In general, There are three main steps of making this kind of food：

·Firstly, the cook put the main ingredient and indirect material into the water and boiled them for 30 minutes and then wipe out the bubble.

·Secondly, the cook fry the chilli with oil to make the capsicol.

·Finally, the cook add green Chinese onion, ginger, garlic, aginomoto, chilli and capsicol into the soup and continue boiling the materials.

Taste
The food is appropriate to eat it when it is hot. When the soup is cold, the oil will clot. The soup of it is spicy and it has full penetration of the tasty of lamb. The meat in it is soft.

Varieties
·The Stewed haggis in Ningxia autonomous region.

·The Stewed haggis in Hohhot, Inner Mongolia autonomous region.

·The Stewed haggis in northern part of Shaanxi Province.

These varieties of Yang Za Sui nearly have the same tasty and same ways of preparation and cooking. The only difference is the origin of the food. They have different legends because of the differences of culture.