Beef offal, the abbreviation of beef offal, is the internal organs and minced meat of cattle. According to experts' research, eating beef offal began in Guangzhou during Guangxu period of Qing Dynasty. In the late Qing Dynasty, cattle were cultivated and only the old, weak and sick buffaloes were killed for food. It is in this context that beef offal has been excavated and become civilian food.
At the end of the Qing Dynasty, beef offal came to the table a little late, because the taste of beef offal was really difficult to handle. During the Tongzhi period of the Qing Dynasty, a master named Liang Zhuhou made Zhuhou sauce in Sanpinlou near the ancestral temple in Foshan, which not only covered up the fishy smell of beef offal, but also seasoned it.