Lanxi is Yiyang's rice granary and a small bull market in water town. After the autumn harvest every year, farmers will return a cow and rush to the town to slaughter it. The best beef will be transported to the city for sale, and most of the internal organs of the cattle will be left for processing and feeding. After years of processing practice, Lanxi people have mastered the good craft of cooking and processing cattle viscera. The intestines, stomach, lungs and tendons of cattle are fried, boiled, stewed and braised in different cooking methods, and the stewed beef offal is fragrant and delicious. Therefore, as early as the Ming and Qing Dynasties, Lanxi beef chowder was famous as a water town.

The way to eat Lanxi beef offal is "one pot of intestines, stomach, heart and lungs, one pot of bullwhip and beef tendon", so it is called "Lanxi beef offal soup". When eating, the guests sit together, put the low table in the middle, dig a hole in the middle of the table, put a coal stove under the hole, put a hot pot on the hole, pour the beef chowder into the hot pot, let the fire boil, and put a few pots of pig blood, potato powder, yellow vegetables and green vegetables next to it. When beef offal soup in the hot pot is almost finished, the beef offal soup is fresh, and then the dishes in the pot are put into the hot pot in turn.

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