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Niú zá (also known by its considerably less appealing English name, beef entrails) is a Hong Kong dish that is mainly influenced by Cantonese cuisine. Good quality beef is selected and stewed with the offal for several hours. This food is eaten in several ways, such as beef offal hot pot, beef offal skewers, and beef offal chunks. The seasoning known as "thirteen herbs" is the main component of the main soup stock. None of the herbs can be omitted without causing a dramatic change in flavor. These herbs are fennel, Sichuan pepper, star anise, dried citrus peel, cinnamon, ginger root, and nutmeg. Tripe (all four types of tripe from cattle are edible, but honeycomb tripe is the most highly rated), pancreas, intestines, spleen and lungs are the main players in the internal organs of cattle. This dish is usually served with chili oil and black pepper.
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