Shandong Dezhou Yangxue Chang Tang (Shandong Dezhou Sheep Blood Sausage Soup) is a traditional dish from Dezhou, Shandong province, China. It is renowned for its unique flavor and rich nutritional value. The main ingredient of this soup is sheep blood sausage, hence the name "Yangxue Chang Tang." Sheep blood sausage is made from sheep's blood, mixed with various ingredients such as rice, herbs, and spices. The process of making Shandong Dezhou Yangxue Chang Tang typically involves the following steps: 1. Preparation of sheep blood sausage: Fresh sheep's blood is collected and mixed with rice, herbs, and spices to create the sausage mixture. The mixture is then stuffed into casings and tied into sausages. 2. Boiling the sausages: The prepared sheep blood sausages are boiled in water until they are fully cooked. This helps to enhance the texture and flavor of the sausages. 3. Preparing the soup base: A flavorful broth is prepared by simmering ingredients such as pork bones, ginger, garlic, and various seasonings. This broth serves as the base for the soup. 4. Cooking the soup: The cooked sheep blood sausages are added to the prepared broth and simmered together to allow the flavors to meld. This results in a rich and savory soup. 5. Serving: The Shandong Dezhou Yangxue Chang Tang is served hot in bowls. It can be garnished with chopped green onions, cilantro, or other herbs according to personal preference. Shandong Dezhou Yangxue Chang Tang has a unique taste and texture. The soup is known for its rich, hearty flavor and the tender, slightly chewy sheep blood sausages. It is a popular dish in Shandong province and is often enjoyed as a comforting meal during breakfast or lunch.