Yang Shuangchang is a traditional snack that originates from Beijing and is popular in the northern regions of China. The name “Yang Shuangchang” refers to a dish made from lamb intestines filled with lamb’s blood, which is then simmered and served in small portions. It is believed to have been in existence for over a thousand years, with historical accounts tracing its origins to Henan and Shaanxi provinces. According to local historical records from Henan, during the mid-Qing Dynasty, vendors would carry bundles of ingredients: one end of the bundle would contain fire, and the other would contain lamb intestines.
Ingredients:
Lamb small intestines, sesame paste, cilantro, onion, red chili oil, ginger, and other spices.
Dish Characteristics:
The dish has a clean white color, soft texture, and a rich, savory taste. It is a highly nutritious food that is easy to digest, suitable for people of all ages.
History of the Dish:
In the early years after the founding of the People’s Republic of China, vendors selling Yang Shuangchang were common in the afternoons and evenings. The vendors would often have different selling styles, and one particular vendor, surnamed Zhou, became well-known for the delicious taste of his lamb intestines, which were rich in flavor. He would prepare the dish in the afternoon after purchasing fresh lamb blood from the slaughterhouse. The blood would be filled into the intestines, which were then cooked in a large pot until the blood coagulated inside the intestines, turning the color of the sausage to a pale, frost-like appearance—hence the name “Yang Shuangchang,” which translates to “lamb frost sausage.”
Cooking Process:
- Clean the lamb intestines thoroughly, flipping them inside out and removing any impurities. Mix the lamb’s blood with some salt and stuff it into the intestines, sealing both ends with string. Blanch the stuffed intestines briefly in boiling water.
- Prepare sesame paste by mixing it with cool boiled water, and chop the onion and cilantro into small pieces. Slice the ginger, and fry dried red chili peppers in sesame oil to make chili oil.
- Bring water to a boil in a pot, and using a small knife, cut the stuffed intestines into sections, ensuring that the cuts are about 2 centimeters apart. Place the intestines into the boiling water and add peppercorns, onion, and ginger. Let them cook for 20 minutes, skimming off any impurities.
- Serve the dish by placing the lamb intestines and broth into a bowl, adding sesame paste, chili oil, and freshly chopped cilantro for garnish.
Culinary Notes:
The intestines should be thoroughly cleaned with vinegar and salt to remove any odor. It’s important to cook the dish carefully to ensure the best texture and flavor.
Nutritional Value:
Lamb meat is considered warm in nature and sweet in taste, making it an excellent choice for wintertime nourishment and for boosting yang energy. Traditional Chinese medicine believes that lamb can help strengthen the body’s vitality, nourish blood, and improve lung health. It is considered a powerful, restorative food with health benefits, particularly for those needing to replenish energy.
Phoenix Lee https://chinese-tradition.com/yang-shuangchang-a-traditional-beijing-lamb-sausage-delight.html