PREVIEW
... It is made by mixing and stewing lamb’s head, hooves, blood, liver, heart, intestines, and tripe. It’s also called "lamb offal stew". In the winter, a warm bowl of lamb offal soup can seemingly disperse the harshest cold with its fresh flavor.
Du Xixi’s taste in this regard is somewhat "heavy." The lamb’s mutton smell, which others dislike, or the fishy taste similar to that of Houttuynia cordata, is actually quite to her liking. However, she tends to prefer a lighter taste when it comes ...
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