Sheep’s Tendon Dishes, Haibei
The sheep’s tendon is the ligaments of sheep’s hoof. People slay the sheep and get their tendon under a series of procedures, people pick up the good ones, make them straight, dry them in the shade and then bundle them into small bunches. That is the secrets why the sheep’s tendon of Qinghai Province could be well preserved for such a long time. There are many dishes made by sheep’s tendon and these dishes are the most famous food in Qinghai Province. Moreover, these dishes are commonly seen on the banquets of Hui and Han Nationalities. As sheep’s tendon is mainly composed by pectin, it tastes great and the price is quite low compared with sea cucumber and shark’s fin. Sheep’s tendon is an important material for cooking delicious food. In the Sheep Banquet of Qing Dynasty, a famous dish named “Mizhi Suijin” is mostly made by sheep’s tendon.