At the table
Take small pieces with chopsticks and sip the broth with a spoon after it cools slightly. Ask which cuts are included if offal is unfamiliar to you.
Contains sheep organs and sheep stock. Some versions include flour-filled lung and therefore wheat; washing flour does not guarantee that it is gluten-free.
The mix of organs, broth and chili oil varies. Head meat or trotter pieces may also appear. Ask about the cuts and chili level before ordering.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
This seasoned offal preparation differs from plainer offal soup.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory and spicy.
- Chili heat
- Texture
- Springy tripe, dense tender liver and richer, chewy intestine.
- How it’s made
- Simmer prepared offal in seasoned broth.
This seasoned offal preparation differs from plainer offal soup.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Ningxia.
Ask if they have it first
请问你们有烩羊杂吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Different cuts in one warming bowl
This account describes a tradition or story, rather than an established historical fact.
Ningxia hui yangza brings several sheep cuts together in a seasoned broth. Tripe has a springy bite, liver is dense and tender, and intestine is richer and chewy. Chili oil distinguishes this version from plainer offal soup. Some Yinchuan preparations also include mianfei: sheep lung filled with a washed-flour slurry, cooked and sliced.