Salted Cattle Tendon of Dai Ethnic Group in Xishuangbanna
Introduction
腌牛筋 (Salted Cattle Tendon) is a traditional dish from the 傣族 (Dai ethnic group), primarily made from beef parts, particularly the head and feet, seasoned with ingredients such as ginger, garlic, and Sichuan pepper. This dish is known for its unique flavor profile and texture.
Ingredients
- Main Ingredients:
- 牛头 (Beef head)
- 牛脚 (Beef feet)
- 姜 (Ginger)
- 蒜 (Garlic)
- 花椒 (Sichuan pepper)
- 盐 (Salt)
Characteristics
特点 (Characteristics):
The dish is known for its sour and fragrant taste, with a soft and tender texture.
Preparation Method
The preparation of 腌牛筋 (Salted Cattle Tendon) involves several steps:
- Cleaning the Beef: The beef head and feet are blanched in boiling water to remove hair.
- Roasting: They are then roasted over fire until thoroughly cooked.
- Soaking and Boiling: After cleaning, the meat is chopped into small pieces and boiled until tender.
- Preparation of the Marinade: The bones are removed, and the meat is cut into slices. It is then soaked in rice washing water for 3 hours, rinsed with cold water, and drained.
- Mixing Seasonings: Finally, prepared seasonings like chili, ginger, garlic, Sichuan pepper, and salt are mixed with the meat, which is then sealed in a jar. After two weeks, it is ready to eat.
This dish’s 滋味 (flavor) is characterized by its refreshing and tangy taste, with a delightful texture.
Historical Significance
牛板筋 (Cattle Tendon) originated from 云南省 (Yunnan Province), specifically in 西双版纳 (Xishuangbanna), and it is a distinct specialty of the Dai ethnic group. With a tradition of hundreds of years, this dish has become an indispensable part of the Dai cuisine, recognized alongside the world-famous 傣族牛肉干巴 (Dai beef jerky) and 竹筒饭 (bamboo rice).
As we entered the new century, Dai cuisine gained national recognition, particularly with the development of tourism in Yunnan, which led to an increase in the popularity of various Dai-style dishes, including 牛板筋 (Cattle Tendon).
Unique Features of 牛板筋
- The 牛板筋 (Cattle Tendon) is sourced from the back muscles of cattle, and each adult cow yields only about 300 grams of tendon, making it a rare and expensive delicacy.
- Historically regarded as a premium dish, it has a long history of consumption. Its taste is subtle and tender, often compared to 海参 (sea cucumber), leading to the saying, “牛蹄筋，味道赛过参 (Beef tendon tastes better than sea cucumber).”
Nutritional Benefits
牛板筋 (Cattle Tendon) is rich in collagen and contains lower fat content compared to fatty meats, making it beneficial for enhancing cellular metabolism and improving skin elasticity. It can also help alleviate symptoms for those suffering from weakness and promote growth in teenagers while slowing down bone density loss in middle-aged and elderly women. Regular consumption may benefit those who spend long hours seated indoors.
Popular Variations
- 麻辣味牛板筋 (Spicy Cattle Tendon): This version combines multiple flavors, including spiciness and numbing from Sichuan pepper, creating a mouthwatering taste that is hard to resist.
- 鸡枞味牛板筋 (Chicken Mushroom-flavored Cattle Tendon): This variant features a moderate spice level with a unique aroma from chicken mushrooms, offering a distinct culinary experience.
傣旺牛板筋 (Daiwang Cattle Tendon) is available in convenient packaging, making it an excellent snack option for meals!
酸肉 (Sour Meat)
The Dai people are skilled at pickling sour meat, with 酸牛筋 (sour cattle tendon) as one of the primary ingredients. The preparation includes removing impurities from the tendon, boiling it until chewable, and seasoning it with salt, chili, wild Sichuan pepper, garlic cloves, and minced ginger before sealing it in a jar for fermentation.
Upon serving, this dish is visually appealing with its clean white tendon and offers a slightly sour, spicy, and appetizing taste. It has been one of the most famous snacks in Xishuangbanna, representing local traditional cuisine with a history spanning hundreds of years.
In summary, 腌牛筋 (Salted Cattle Tendon) is a beloved dish within 西双版纳 (Xishuangbanna), showcasing the rich culinary traditions of the 傣族 (Dai ethnic group). It reflects the region’s unique flavors and cultural heritage while offering health benefits through its nutritious ingredients.
