He gained a reputation Haggis old "municipal intangible cultural heritage". He began in Chong years old Haggis, Haggis He inherited the old recipe for ancestors left behind and absorbed Wai Yan Haggis, the advantages of the county should Haggis, Haggis Wang Ping, the selection of high-quality sheep meat offal and refined vermicelli yam, increases the cinnamon, star anise, and other seasonings after sheep offal, blood, boiling points and braised vermicelli, its own style. Haggis bowl through its concept of Hongliang, smell the pleasant fragrance, food for thought, those who ate the people gave a high appreciation.

Datong, an ancient capital with a long history and splendid culture, because of its special geographical location, the ancients said that "three faces the border, the most important.". It connects Shanggu in the East, reaches Hengheng in the south, the Yellow River in the West and the desert in the north. The real capital"s fan screen, the Central Plains protection. ". The winter in Datong is long and cold and dry. In this environment, a bowl of hot mutton is not only delicious, but also can warm the stomach and expel the cold. Therefore, mutton has become a popular snack in Datong, and many people are flocking to it. One side of soil and water nourishes one side of people, and the other side of soil and water has a taste. For thousands of years, people washed, boiled and chopped sheep"s head, hoof, heart and liver, intestine, lung and blood. Add onion, garlic, pepper and other seasonings, put into the pot, put a piece of sheep tail oil, add some fine powder, cook, take out a bowl of red and white, steaming, oily but not greasy, mouth watering. In the early 1980s, he Xiue, 35, went to Datong to enter the market by herself from xiguzhuang village. With only 100 yuan in her hand, she bought a bag of yam flour noodles, and began to make noodles, sell noodles, set up stalls to sell mutton and open a mutton grocery store. She adheres to the integrity of management, real materials, fine workmanship, the hotel is full every day. Today, he Xiue is 69 years old. After more than 30 years of hard work, she has opened four chain stores in Datong. "He Laoren" family"s yangza Guan has a bright red bowl, a pleasant smell, and an endless aftertaste. It has also won praise from former President Jiang Zemin. Over the past 30 years, he Xiue has created a commercial legend of mutton, creating a gold lettered signboard of "he Laoren". It opened the prelude of "he Laoren" mutton catering culture to go across the country, pushing delicious mutton to another peak. Datong people have a long history of eating mutton, which can be traced back to the reign of King Wuling of Zhao and spread to Jindu after Jin and Yuan Dynasties. Mutton is a popular and economical snack, which is popular among local people. With the great circulation of the market, this kind of delicious food has become popular all over the country. He Xiue told reporters that he Laoren"s yangza began in the 11th year of Chongzhen in the Ming Dynasty. He Xiue"s ancestors moved from Hongdong county to Xiping town of Datong County to make a living by driving a horse shop called hejiadian. At that time, he Xiue"s sheep scraps were famous among merchants. In order to avoid war, he Xiue"s ancestors made a living by farming in an outside place, which was lost for a time. At the beginning of the reform and opening up, he Xiue was forced to borrow 70 yuan from her livelihood to sell noodles and vegetables in Datong City. However, the delicious mutton made by her was widely praised in the streets and alleys of Datong City. "When I come to Datong, I feel a little sorry if I don"t eat goat"s food." This is a sentence that the reporter heard most in Datong. It is no exaggeration to say that many tourists come here in admiration. He Xiue"s entrepreneurial experience, how hard, only her own know. In 1985, as the only pillar of the family, she had to shoulder the heavy burden of life. At first, she mainly depended on pressing vermicelli for a living. Due to the good quality and taste of vermicelli, there were many repeat customers. Gradually, she opened up the market and began to supply the canteens. At the beginning of her business, she moved her home to the store and devoted herself to making the mutton products famous. With the business growing, she rented a small shop in Shuncheng Street of Datong, "at that time, 8 cents a fried dough sticks, 1.5 cents a bowl of mutton, which could sell more than 80 yuan in a morning." Although the business was good at that time, it was too hard and tired to work day and night, and my health was also in trouble. So, in 1997, she rented a shop in the fair trade building to sell vegetables. She worked for more than ten years. During the period, she also made mutton, but did not sell to the outside world, only supplied to some hotels in Datong. Later, she worked as a canteen administrator for three years in the "Qidian middle school" of Shilidian, which can accommodate more than 1000 people. Relying on her usual beliefs and contacts, she managed the canteen in an orderly way. With some management experience, and she didn"t want to waste her craft, she rented a shop in Zhenhua street and opened a mutton house. After more than ten years of hard work, she bought a small facade in Nanguan East Street, and finally had her own mutton grocery. After years of hard work and hard work, we finally have four chain stores in Datong, which has a great reputation. Datong area has been used to make soup of sheep liver, lung, tripe, intestines and blood, washed, cooked, chopped, and mixed with onion, ginger, garlic, pepper, salt and other seasonings. Because the materials are miscellaneous and all kinds of, it is called sheep"s miscellaneous. Some yam noodles, potatoes and other vegetables are put in the soup, which is meat and vegetable, pure and delicious. Sheep"s offal contains a variety of nutrients, which is favored by the masses all over the country. It is in line with the theory of "nourishing the viscera with viscera" in traditional Chinese medicine. It is a good medicine for tonifying essence and strengthening yang, strengthening spleen and stomach, nourishing liver and eyesight, and tonifying Qi and blood. He Xiue said that the process of mutton scraps in the store has been constantly improved. In the past, mutton scraps always contain oil, mainly including hemp, spicy and salty. With the change of people"s eating habits, now all the mutton scraps in the store will be removed. The taste is light, the oil is not greasy, and the taste is more fresh. According to the scientific inheritance, he Xiue"s formula for making mutton scraps has absorbed the advantages of "Huairen and Yingxian" sheep"s offal. It uses high-quality sheep"s offal and refined Chinese yam noodles, adds cinnamon, star anise and other seasonings, and cooks and stews the raw materials separately, forming its own style. There are generally seven procedures for the old man"s mutton. First, wash the mutton, and then knead it with salt. This step is mainly to remove the fishy smell, which is also the most important step in the procedure. Then soak with cleaning, half an hour later, wash and cook, and finally wash again with water. Generally speaking, it takes half the time to wash and cook, and it takes more than two hours to make a bowl of mutton. The complex production process and carefully selected materials make the old man"s goat"s offal fragrant and delicious. Taste a bowl, fish out the mutton and drink the thick soup, so that you can enjoy it for a long time.