Tendon of Sheep's Trotter

Tendon of Sheep's Trotter

　　Tendon of sheep's trotter, also known as sheep tendon, is the ligament from the lower part of a sheep’s leg. During the slaughtering season, it is carefully removed, straightened, air-dried, and then bundled into small portions for long-term storage without spoilage. The tendons are categorized into front tendons (from the forelegs) and rear tendons (from the hind legs). Rear tendons are longer than front tendons and are considered to be of higher quality. Sheep tendon is a collagen-rich tissue. Compared to sea cucumber and shark fin, it is more affordable yet equally delicious, making it an important ingredient in preparing banquet delicacies. There are many dishes that can be made with sheep tendon, and it is a common local specialty often served at banquets among the Hui and Han communities in Qinghai.

　　Source: People's Government of Xining City