Shangxi and Wudian towns in Yiwu have long been home to cattle slaughterhouses. Locals cook with cattle tongue, blood, hoof and offal in a traditional way, which makes the dishes tasty and a little spicy.

The broth requires lengthy simmering. Boil the beef and bone with ginger to remove the fish smell and then stew it over a gentle heat for six or seven hours. The fragrance will fill the air gradually. The original soup is also fresh and fragrant even if there is no seasoning in it.