Dezhou Sheep Intestine Soup

Dezhou Sheep Intestine Soup

　　Dezhou Sheep Intestine Soup is a specialty of Dezhou City, Shandong Province. Also known as Clear Blood Sausage, it is commonly called "sheep intestines" by the locals of old Dezhou. The soup boasts a rich and fragrant taste, with a well-balanced saltiness. It is tender, soft, and delicious on the palate—rich without being greasy, fresh without any gamey smell, and smooth and enjoyable to eat.

　　There are many folk legends about the origin of sheep intestines:

　　One story goes that during the Guangxu reign of the Qing Dynasty, the imperial court ordered regions to present their local delicacies to the palace. Sha Bobo, a Manchu resident of Sanhe Street inside the East Gate of Dezhou at the time, responded to the decree by presenting his homemade sheep intestines to the royal palace. After tasting them, the emperor and empress dowager were highly impressed. Due to its fragrant, delicious taste and meaty richness without greasiness, it was regarded as a fine delicacy and duly rewarded. Sha Bobo became an overnight sensation in Dezhou, and people across the region rushed to learn how to make sheep intestines, leading to its spread among the public.

　　Another tale claims that sheep intestines were invented by the Manchus. After the establishment of the Qing Dynasty, many Manchus migrated to Dezhou. A prominent Manchu family lived just north of the city, whose head was later referred to by locals as Wu Sanmazi. It is said that sheep intestines were originally a private delicacy enjoyed exclusively by his household. After the Xinhai Revolution, Wu Sanmazi’s family fortunes declined, reducing him to poverty. To make ends meet, he took to the streets, selling sheep intestines from a shoulder pole. To maintain exclusivity, the secret recipe was never passed on to outsiders. However, by chance, a former farmhand who had worked for him learned the technique for making sheep intestines. After Wu Sanmazi passed away, this worker passed on the method of making sheep intestines, leaving behind a valuable culinary treasure for the people of Dezhou.

　　Pure sheep blood is mixed with high-quality starch, roasted sesame oil, ginger juice, pepper powder, and other seasonings to form a porridge-like mixture, which is then stuffed into fresh casings. Once cooked and cooled, it is kept ready for use. When served, the cooked sheep intestines are reheated in an old broth made from sheep bones, then cut into small sections in a bowl and topped with pepper powder and chopped coriander. The taste in the mouth is tender, soft, and flavorful, with no fishy or gamey aftertaste. Many locals in Dezhou love eating sheep intestines, especially during the cold winter months, believing it helps invigorate the spleen, stimulate the appetite, and dispel cold. The biggest secret to making delicious sheep intestines lies in the broth—winning with the juice is the key. The broth recipe is a “trade secret” and a closely guarded secret among chefs, rarely shared with outsiders. According to local lore, many delicious sheep intestines are made using the same broth as that used for making Dezhou Braised Chicken, giving them a uniquely delightful flavor.

　　In the hearts of many longtime Dezhou residents, sheep intestines are an enticing sight along the streets and alleys. Early in the morning or at dusk, vendors push carts into the streets. The moment the lid of the pot is lifted, the aroma wafts out, attracting passersby. In no time, a crowd gathers around each cart. The stalls are very simple—usually a long wooden box-shaped cart with all the equipment kept on board. At the front are buckets with bowls and chopsticks, and small basins holding seasonings; at the back are small stools for customers to sit on. Inside the wooden box is a large pot filled with steaming hot sheep intestines, alongside a box of baked wheat cakes. When people gather around, the vendor scoops out a section of sheep intestine, quickly cuts it into inch-long pieces with a sharp knife, then ladles a spoonful of hot soup over it. Depending on the customer’s taste, they sprinkle some pepper powder, MSG, salt, coriander, and other seasonings. A steaming, fragrant bowl of sheep intestines is then handed over, often paired with a baked wheat cake for a hearty meal. No one likes to sit down while eating sheep intestines—it’s all about the joy of standing and eating freely. Whether commoners or the wealthy, everyone is equal in the face of a delicious, hot bowl of sheep intestines. Some locals even bring their own containers—not only to get a bowl for themselves but also to take some home to share with the whole family.

　　Many fans of sheep intestines have gone through a psychological journey from skepticism to trial, approval, and finally addiction. The first encounter is often accompanied by such worries: “Will it be too gamey?” But seeing others enjoy it heartily, they summon the courage to give it a try—and soon discover its delicious and fragrant taste. From there, they find themselves wanting more and more until they become hooked. Missing a day feels like something is missing, and a new sheep intestine enthusiast is born.

　　In the past, sheep intestine stalls at intersections such as Er’lang Temple, Zhao Jiujia, the Third Branch of the Post and Telecom Bureau, Chaisi Street, and Xiaoguo Market were all very famous. Later, with the development of the market economy and urban planning, many of these roadside stalls have disappeared. Those classic stalls, once hailed by diners, have become mere memories for many old Dezhou residents. Many “old Dezhou folks” say they truly hope that these time-honored traditions won’t just vanish like this.