Niusanxing is a traditional Guangzhou snack made with beef offal such as liver, kidney and tripe. Probably originating from the late 1970s and early 1980s, the distinctive dish was once served by beef offal vendors on the streets of Guangzhou. 

A bowl of Niusanxing looks very ordinary, but the cooking method really calls for the mind and techniques of a cook. After taking fresh ingredients from the slaughterhouse every morning, the cook must first wash it repeatedly and squeeze out the blood and dirt in the internal organs. They then slice the offal before pickling it with wine, salt and other ingredients.

A bowl of Niusanxing. [Photo/Guangzhou Daily]

After the diners arrive at the restaurant to order, the cook then puts the pickled offal into boiling water to cook. It is a crucial step in making a bowl of Niusanxing as soaking the offal for too short or too long will affect the texture. To ensure the dish is tender and crisp enough, the offal always has a little blood on it after being boiled.

Niusanxing is served with garlic leaves and chopped sour turnip. [Photo/Guangzhou Daily]

This special delicacy goes with sour turnips as the taste of radish instantly opens up the appetite and perfectly neutralizes the greasy taste of offal while bringing out the freshness of the soup.

The distinctive Guangzhou dish Niusanxing. [Photo/Guangzhou Daily]