What is stored in a camel's hump is fat, and the hump consists mainly of gelatinous fat.

The part of the camel's back that rises up like a mountain peak stores a large amount of fat for normal movement, so the camel can go longer without food. At the same time the fat concentrated in one place allows the camel to maintain a constant body temperature without overheating all parts of the body.

Introduction

Camel's hump is the saddle of meat that rises from the camel's back, which is one of the eight treasures of ancient times because of its abundance of richness and creaminess, tenderness and sweetness. The dried hump is divided into two kinds, one for the A peak, one for the B peak, the quality of the two have significant differences. A peak of the meat color red, transparent texture shiny, taste fat tender and moist; B peak of the meat color white, taste old tough, grade is also slightly lower.

Soaking dried hump must be soaked in water, and until soft, then add ginger, onions, peppercorns and other fishy condiments, stewed over a moderate fire until it rises, and then fished out of the residual hair. After that, and then impregnated with water for several days, during which time it is necessary to change the water several times, and hand rubbing and squeezing, until the fishy odor of the hump is completely removed, can be used for cooking.