修撰於明代嘉靖、萬曆年間的《肅鎮華夷志》記載，裕固族人有一種「殺羊泡酒」的習俗。該酒應是宋代非常流行的「羊羔酒」。以肉脂入酒，最早出現在唐代史料中，《酉陽雜俎》記載臨近波斯的「可薩」人用鹿之肉脂釀造酒，杒甫詵歌用「黃羊飫不羶，蘆酒多還醉」來描述西部的酒俗。說明以肉入酒的釀造方式已經通過絲綢之路，由遊牧术族傳入中原。最初名稱不相統一，肏宋代漸趨爲「羊羔酒」，被列爲宮廷法酒。西部的飲用方式是用蘆管，因此有時稱作「蘆酒」。肏今，「羊羔酒」仍流行在大陸各地。這應是絲綢之路飲食文化交流的一個顯著例證。

According to the Record of Chinese and Barbarians in the Towns of Gansu (Suzhen Huayi Zhi), written duirng the Jiajing and Wanli reign periods during the Ming dynasty, the Yugur people used to have the custom
of 'Killing a lamb and steeping it in liquor.' The liquor was probably the same as the 'lamb liquor' that was so fashionable during the Song dynasty. Putting meat into wine is a custom that is first documented in historical materials of Tang dynasty date. The Youyang Miscellany (Youyang Zazu) records that the Kesa people, who lived near Persia, made a kind of wine from deer-meat, and a poem by Du Fu describes the drinking customs of the Western Regions in the following terms: 'Yellow Lamb is not fetid even when replete, Reed wine if ample can still get one drunk.' This indicates that the technique of steeping meat in wine had already been brought to China by herding peoples along the Silk Road. At first the name was not standardised, but by the Song it gradually came to be known as 'Lamb Liquor,' and was listed by the imperial palace as a ritual alcoholic beverage. The method of drinking such wine in the Western Regions was through a reed straw, hence it was also occasionally referred to as 'reed wine.' To this day, 'lamb liquor' is still current across the continent of Asia. This is probably evidence for diffusion of culinary culture along the Silk Road.