Lamb offal soup is also known as lamb offal stew. 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 to the saltiness of ordinary dishes.
In the making of lamb offal soup, there aren't many ingredients used. A little bit of salt to enhance the flavor and some chopped cilantro to add freshness are already enough. Therefore, not much of the mutton smell is removed, which makes it a dish that those who like it can have several bowls at once, while those who don't like it would merely stop after a taste.
