逛东北早市，喝一天能卖1000多碗的羊肠汤，10元一个麻酱烧饼夹驴肉，开业10年天天排队

Описание: 沧州羊肠汤，起源于明清京杭大运河漕运鼎盛时期，当时漕工为抵御河风，用羊肠、羊骨熬汤，后传入市井。还有说法认为可追溯到北宋时期，物资匮乏年代，汉民将回民不吃的羊肠等内脏收集处理后食用，逐渐演变而来

Cangzhou sheep intestine soup originated in the heyday of the Beijing-Hangzhou Grand Canal in the Ming and Qing Dynasties. At that time, in order to resist the river wind, the rowing workers boiled the soup with sheep intestines and sheep bones, which was later introduced to the market. It is also said that it can be traced back to the Northern Song Dynasty, when there was a shortage of materials. The Han people collected and processed the sheep intestines and other internal organs that the Hui people did not eat, and gradually evolved.