If you were handed a plate of Bie Fermented Food, made from partially digested grass juice extracted from a cow’s or sheep’s stomach, would you dare to try it?
For some, the answer is a definite no. But in parts of China, people have been enjoying this dish for centuries!
China is no stranger to strong-flavored delicacies, from century eggs and fertilized duck eggs to stinky tofu . However, among all these, one dish stands out for its extreme taste and historical depth: Bie—a fermented food made from the partially digested contents of ruminant stomachs. 
Let’s dive into this fascinating world of bold flavors and deep-rooted culinary traditions.
What Is Bie? A Southwest Chinese Fermentation Masterpiece
Bie is one of China’s most unique fermented foods, deeply ingrained in the culinary traditions of Guizhou, Yunnan, and Guangxi provinces. The dish’s key ingredient is the semi-digested grass and gastric juices from the rumen and omasum of cows or sheep.
Once extracted, this greenish mixture is filtered, mixed with a small amount of white liquor , and further processed. The result? A highly aromatic and complex broth that locals treasure in dishes like Bie hotpot, stir-fried beef with Bie, or even as a dipping sauce.
While its pungent smell and unusual preparation might deter some, true fans describe its taste as a combination of grassy freshness, mild bitterness, and deep umami—something you will never forget after tasting it once!
The Ancient Origins of Bie
Bie is not a modern food trend. In fact, records of this dish date back to the Tang and Song dynasties. In historical texts such as the “Lingbiao Luyi” from the Late Tang Dynasty, Bie is mentioned as “Shengji” or “Qinggeng” , used for digestion after heavy meals of buffalo meat. Even Lu Xun, one of China’s most famous writers, referenced the dish in his textual studies.
Historically, Bie was more than just food—it was part of a philosophy of honoring the entire animal. In the belief systems of China’s southwestern ethnic groups, cattle were revered for their contributions to farming. After a cow’s passing, every part was to be utilized, embodying a deep respect for nature’s gifts.
How Is Bie Made? A Natural Fermentation Process
Unlike other fermented foods that rely on external conditions, Bie undergoes fermentation inside the digestive system of the animal itself—similar to the process behind civet coffee .
Here’s a breakdown of how Bie is traditionally prepared:
Step 1: Extraction
After a cow or sheep is slaughtered, its rumen and omasum are opened, and the partially digested contents (a thick greenish liquid) are collected.
Step 2: Initial Processing
The extracted liquid is strained through a filter to remove solid fibers. It is then mixed with white liquor or warm water to neutralize some of its intense bitterness.
Step 3: Cooking and Preparation
The Bie broth can now be used in multiple ways:
- Bie Hotpot: The broth is boiled with beef, prickly ash and other local spices to create a rich, savory soup.
- Stir-Fried Bie: Fresh beef is flash-fried with Bie for an intense, umami-packed dish.
- Dipping Sauce: The raw Bie juice is mixed with herbs and served as a dipping sauce for meats.
The Unique Regional Variations of Bie
Depending on the region, Bie takes on different forms:
Guizhou
Guizhou’s version is hotpot-style, using Bie broth as the base for stewing beef and offal. Locals believe it aids digestion and strengthens the body.
Guangxi
In northwestern Guangxi, sheep’s Bie is often stir-fried with its intestines, creating a dish with bold, gamey flavors.
Yunnan
Yunnan’s variant, known as Sa Pie, is typically served as a cold appetizer, with additional herbs fed to the cattle before slaughter to enhance its flavor.
Why Do People Eat Bie? A Blend of Taste, Tradition, and Belief
Beyond its distinct flavor, Bie carries cultural significance:
✅ Survival & Sustainability: Southwest China’s mountainous terrain made efficient use of livestock essential, leading to the development of nose-to-tail eating traditions.
✅ Digestive Benefits: Locals believe Bie aids digestion, especially since it contains natural enzymes and bile acids that break down food.
✅ An Acquired Taste: Much like blue cheese or fermented fish , Bie is an acquired taste that offers deep umami satisfaction to those who appreciate it.
Final Thoughts: Should You Try Bie?
For the adventurous foodie, Bie offers an unforgettable culinary experience—rich in tradition, history, and extreme flavor. While it may be labeled a “weird food,” it represents the ingenuity of fermentation culture in China.
Next time you visit Guizhou, Guangxi, or Yunnan, will you dare to taste Bie? Let us know in the comments!
