The yellow throat comes from the bull's great blood vessels, generally the aorta, also known as the heart tube. Often misinterpreted as the esophagus or trachea, it is subdivided into hairy yellowthroat and fresh yellowthroat in hotpot dishes, and is important in hotpots for its crispness.

Yellow throat is not only used in hot pot, but also made into wood ear fried yellow throat. In addition, in Guizhou cuisine, there is the dish of Palace Explosion Yellow Throat.

Expanded Information

In addition to the yellow throat, other edible organs of the cow body is introduced:

The structure of the cow's stomach is very special, a **** there are four components, respectively, rumen, reticulum, retex, wrinkled stomach.

The maw, which is the first stomach of the cow, is the rumen, and there are a lot of tiny protrusions on the surface, which is the top of the maw, which looks like a rag. The rumen is very large, and its main function is to store a lot of grass, and break down the coarse grass into sugar for the next step of absorption.

The money belly, which is the second stomach of the cow, this stomach has a lot of webbing, so it's called the reticulum. It is naturally connected to the rumen and serves to sift out the coarse forage and return it to the rumen for further digestion, with the finer food transported to the next stomach for processing.

The bovine bacillus, which is the third stomach of the cow, is called the heavy stomach and has many broad leaves on its surface. By nevertheless squeezing the fine grass passed by the reticulo-gastric, absorbing the water and some of the nutrients inside. Everyone usually eat cow hundred leaves are cut into thin slices of cow heavy valve stomach.

The tripe, which is the cow's fourth stomach, called the wrinkled stomach, is mainly responsible for digesting the grass and absorbing the nutrients inside. Wrinkled stomach is relatively small, but very chewy, suitable for stewing.