Diaolong is the Cantonese name of beef tenderloin, which often appears in Chaoshan beef hotpot. Chaoshan beef hot pot has a proper noun for different parts of beef, such as neck kernel, hanging dragon, streaky tendon, spoon skin, chest oil and so on.

Beef tenderloin refers to the part of beef in the front waist, located inside the waist, and also includes a part of the cattle spine. It belongs to the tender part of beef. Hanging dragon and T-shaped steak, New York steak, filet mignon and teppanyaki, which are common in western food, are all taken from beef tenderloin.

Characteristics of hanging dragon:

Hanging dragon is a thin and even layer of tender meat attached to tenderloin, which is characterized by sweet and elastic teeth, fat but not greasy, thin but not firewood, full gravy and very fresh and tender to eat. Below the hanging dragon are hanging dragon companions, which are both sides of the sirloin. Because I brought some fat meat, it is more fragrant and delicious than hanging dragons. The ratio of fat to thin is about 1:2.

Hanging dragons is equivalent to western cold and eye meat in western food, which tastes chewy; Hanging dragon companion is equivalent to Philip in western food, without fat, very tender. Hanging dragon is a long strip of meat on the back of a cow, which is the least fat part of the cow. Its meat is tender and tender, more delicate and has a unique chewiness. Hanging dragon is a big category, which can be divided into hanging dragon, hanging dragon companion and hanging dragon core.