The Historical Origin of Entrails of Sheep and Its Current Situation of Inheritance

Abstract

Entrails of Sheep (Yangzasui in Chinese) has a history of at least nearly 900 years in China, but there is not much literature in current scholarship, which makes its spread in history unclear. A review of existing ancient and modern literature reveals that many restaurants selling Entrails of Sheep were located in Lin’an (present-day Hangzhou), the capital of the Southern Song Dynasty (A Chinese dynasty from 1127-1279 A.D.). During the Qing Dynasty (A Chinese dynasty from 1644-1911A.D.), Entrails of Sheep not only became a delicacy for the emperor’s banquets for his ministers and state guests, but also spread widely in the daily dietary life of the citizens. By the Republic of China (1912-1949), people in the north and south of China still retained the habit of eating Entrails of Sheep, and the governments of Shanghai and Beijing included it in the list of secondary food for daily consumption. Nowadays, Entrails of Sheep mainly spreads in northwest and north China. It has diversified characteristics in terms of consumption methods, selection of seasoning and soup ingredients and side courses, however, there are no distinct differences in the selection of main ingredients, seasonings and cooking methods. It is hoped that this study can elaborate on its ancient and modern spread, and thus draw the attention of society to it, so that it can be better protected and promoted.