Xiahe Tendon

Xiahe Tendon

　　Xiahe Tendon

　　Made primarily from sheep's tendons, combined with ingredients such as wood ear fungus and daylily, and is prepared separately by steaming and boiling. It is known for its tender, smooth texture and delicious aroma. This dish originated in the Gannan Tibetan Autonomous Prefecture area. Historical records indicate that during the Ming Dynasty, the general Xu Da highly appreciated Xiahe Tendon while on his western campaign against the Tubo Kingdom. “He often visited the place in his single carriage just to enjoy the dish,” and since then, Xiahe Tendon gained even greater renown, becoming widely famous. Over the centuries, through the culinary practice of countless master chefs, the preparation techniques of Xiahe Tendon have been continuously refined, making it a fine delicacy served at high-end banquets in the northwestern region.