In the Dong villages in southeastern Qiandong in China, there is a local dish used to entertain distinguished guests - beef soup.
Cow soup is also called hundred grass soup, cow dung soup. Take the undigested forage food from the stomach and small intestine of the freshly slaughtered cattle and sheep, filter it and add beef bile and some spices to make a soup, and then pour it into the sautéed beef or lamb to make a soup, the soup is yellow and green, and the entrance is slightly bitter.
It must be free-range cattle and sheep to make cattle soup, because cattle and sheep know hundred grasses, and hundreds of grasses can be determined to contain herbs. Cow dung is also called Baicao Ling, "Materia Medica" recorded, cow dung taste bitter cold, cow dung by fire into ashes, has the effect of clearing heat and detoxification. Mr. Ma Guangya, a famous veteran Chinese medicine doctor in Taiwan, said in the book "30 Years of Clinical Practice in Taipei": "It is best to clear heat and detoxify the spirit of Baicao."
It's still a medicinal food to say, but let you really take a bite and see if you have the guts!
If it is acceptable to add a little seasoning when making soup or stir-fry beef and mutton, then there is a local way to eat it - raw food, can you accept it?
Beef soup
Free-range cattle
The process of making beef soup