Mutton Offal Stew from Pianguan

Mutton Offal Stew from Pianguan

　　The *Pianguan County Annals* state: “Most of the locals make their living by raising sheep.” Sheep farming has a long history in Pianguan. The area boasts abundant grassy slopes with a wide variety of forage, making it ideal for sheep rearing. The mutton is tender and rich, known to have nourishing and stomach-warming effects. The *Supplement to Materia Medica* compares it to ginseng. Especially when cooked in a three-marrow broth, the mutton offal stew is highly nutritious and delicious. The stew includes: mutton, lamb liver, lamb heart, lamb lung, lamb intestines, lamb stomach, three-marrow broth (lamb spinal cord, lamb bone marrow, lamb brain marrow), lamb fat chili paste, a blend of seasonings, cilantro, and more.

　　Mutton offal stew is made by simmering a mix of sheep’s head, hooves, blood, liver, heart, intestines, and stomach—hence also called “sheep offal medley.” What makes this dish special is its variety and chopped texture. Without that mix and chopped pieces, it simply wouldn’t be as flavorful. The stew brings together various sheep innards in one pot, offering diverse textures and flavors, with a balance of sour and spicy tastes, no gaminess or greasiness, a deliciously savory broth, and a mouthwatering taste. It's nutritious and warming, especially good for colder northern climates. Often, just half a bowl warms you up from head to toe, and by the time you finish the bowl, you’ll be breaking into a sweat. It’s both affordable and convenient to eat.

　　Source: Office of the People’s Government of Pianguan County