Sheep cream sausage

Frost sausage has disappeared in Beijing. In 1987, I ate the last bowl in the Huimin shop on Dongsi West Street. Since then, I haven't seen the frost sausage for 17 years. During the Spring Festival this year, I took time to visit Ditan Temple, Dongyue Temple and Baiyunguan Temple, but I was disappointed. Sheep's cream sausage is filled with blood in sheep's intestines, and it is round and cooked in a soup pot with low fire, accompanied by sheep's crisp bones and sheep's tendons (the production method is similar to that of braised pork, but sheep's cream sausage is run by Hui people, and you said that braised pork will be scolded). When the intestines are boiled for a long time, the sheep blood inside condenses into blood tofu. The shopkeeper picked out the intestines from the pot, cut a section with a knife, cut them into pieces on the chopping board and put them at the bottom of the bowl, then put some chopped mutton, pour hot soup on them, and sprinkle with chili pepper, sesame, coriander and scallion. Live together! Sheep cream sausage should be eaten with hot sesame seeds cake. Sheep intestines are more oily than pig intestines, but the price is similar, so they are more popular with the people. White sheep oil is condensed on the intestines and the edge of the bowl, like a layer of frost, so it is called "frosted intestines". When I was a teenager, I lived in the north long street of Xicheng, and my school was in Dongcheng. Every day, I passed May 4th Street and Dongsi West Street. At that time, these places had not been demolished, and there was a small Muslim restaurant on the road, which sold cream sausages all year round. At first, it was 15 cents a bowl, but by the time the municipal government moved in 1987, it had risen to 50 cents a bowl. Now it has become a bookstore.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)