Camel Hoof of the Silk Road

Camel Hoof of the Silk Road

　　The Camel Hoof of the Silk Road (also known as Snow Mountain Camel Hoof) — During the ancient Silk Road era, camels were the primary means of transportation. They could traverse the vast Gobi Desert over long distances, largely thanks to their four sturdy hooves. Since camel hooves consist entirely of tendons, they are highly nutritious. However, camels have long lifespans and are rarely slaughtered, making camel hooves very rare — as precious as bear’s paw. The preparation method for Camel Hoof of the Silk Road: Soak and clean one camel hoof, then stew it together with one chicken and seasonings in a pot for seven to eight hours until the tendons become soft and the meat separates from the bone. Remove the hoof, slice the tendons and meat, and place them separately in bowls. Add seasonings and steam for two to three hours. Take eight eggs, separate the yolks and whites. Beat the yolks and steam them into a cake, then chop them together with luncheon meat into minced meat. Spread this mixture in an oval-shaped dish to form the shape of a winding road. Twist fine strips of hair moss (fa cai) and press them along both sides of the road. Beat the egg whites into a meringue-like foam, shape it into snowy mountain forms on both sides of the road, and lightly steam until set. Then, remove the steamed camel hoof, place the meat slices at the bends of the “road,” and scatter the tendon slices on the “road surface” to resemble camel hoof prints. Finally, pour fresh broth and seasonings over the meat and tendons to complete the Camel Hoof of the Silk Road. With snow mountains alongside, it is also called Snow Mountain Camel Hoof. This dish features snow-white mountains, a winding Silk Road path, tender and flavorful camel hoof meat, pale yellow and translucent in color, with a delicious taste.