Jinlan Xiahe Tendon

Jinlan Xiahe Tendon

　　· Ingredients: 150g raw sheep tendon

15g soaked wood ear fungus, 15g dried daylily, 20g broad bean starch

3g ginger, 20g vegetable oil, 3g pepper, 5g alkali, 3g prickly ash powder, 3g salt, 1g MSG, 10g scallions, 10g sesame oil, 5g garlic (white skin)

· Features: 1. Tendon has long been considered a fine delicacy at banquets and has a long history of consumption. In ancient cookbooks, there was mention of "sea cucumber, shark fin, bone, tripe, pouch, membrane, tendon, and lip" as the “Eight Delicacies.” The term “tendon” in ancient times mostly referred to deer tendon, not pork, beef, or sheep tendon. By the Qing Dynasty, according to “Suiyuan Shidan” (The Menu of Sui Garden), the “tendon” recorded was still deer tendon. This was likely because Yuan Mei, a native of Hangzhou, preferred Jiangsu-Zhejiang flavors, and beef or sheep tendons were “not commonly available in southern households,” indicating that the use of beef or sheep tendon in cuisine indeed came later than deer tendon. The Xiahe area is located in the northwest of Gannan Tibetan Autonomous Prefecture, at the transitional zone between the Gannan Plateau and the Loess Plateau, with most areas situated at an altitude of 3000–4000 meters, making it one of the major livestock breeding bases in northwestern China. The sheep tendons produced here are of superior quality and are the finest in the region. When used in cooking, they create a famous dish of the Qinlong area.

2. Legend has it that Xiahe tendon was already quite famous during the Ming Dynasty. Historical records indicate that the Ming Dynasty general Xu Da highly appreciated Xiahe tendon during his western campaign against the Tibetans, “often visiting the place in a single carriage just to eat it.” Since then, the reputation of Xiahe tendon grew even higher, becoming widely renowned. Through the passage of centuries and the culinary refinement by countless master chefs, the preparation techniques of “Xiahe Tendon” have continuously improved, developing a unique flavor and becoming a premium dish served at high-end banquets in the northwestern region. (HaoChi123.com)

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· Directions:

1. Singe the tendon over a firewood flame to remove hair.

2. Then place the alkali in a basin of water, and once dissolved, soak the tendon in the water to scrub it clean, then drain and air dry.

3. Heat a pan over the stove, add some clear oil, turn to low heat, and while the oil is cooling, add the tendon into the oil. Let it soak for about 20 minutes to allow the oil to gradually penetrate the tendon.

4. When the oil reaches about 80% heat, remove the tendon and place it in a pot of boiling water. Simmer it gently while soaking. Once the water boils, take it out and scrape it clean with a knife.

5. Slice the tendon lengthwise into two, then cut into 3 cm-long segments.

6. Arrange the sliced tendon neatly in a bowl, add salt and other seasonings, pour in half a jin (250g) of chicken broth, steam for about 20 minutes, strain the broth, and then flip onto a plate.

7. Soak the wood ear fungus and daylily until softened, then rinse and clean them.

8. Shred the magnolia slices and wood ear fungus, and cut the daylily into small sections.

9. Chop the scallions into sections and slice the garlic.

10. Then place the wok on the stove, add 100 ml of water, stir-fry with scallions, ginger, and garlic, add 250 ml of chicken broth, put in the wood ear fungus, daylily, and magnolia slices. Once the water boils, skim off the foam, add MSG, and thicken with starch.

11. Pour the mixture over the tendon on the plate, drizzle with sesame oil, and serve.