General barbecue with the cattle tendon, refers to the cattle back of the two big tendons. The texture is very hard and need to be cooked for a long time in order to rot, the general pressure cooker to open the pot also need half an hour, or open the pot for 10 minutes off the fire smothered to the gas can almost be rotten paste!

Barbecue meat tendon is generally on the sheep, ribs, in addition to the part of the five-flower, thin kind of all lean meat, and the surface of the meat has a white membrane. This kind of meat has more "bite" than normal lean meat, so it is called meat tendon. Meat tendon is grilled raw, just like lamb kebabs, marinated, and grilled the same way. Be sure to look at the horizontal and horizontal stubble when you cut it! The lean meat on one side of the ribs in the picture is the tendon!

Fat tendon generally refers to the hoof tendon with fat, pig body. Also pressure cooker cooked and roasted. Characterized by a good, chewy texture! There is a difference between taste and texture gluten

The world's two major recognized carcinogens, respectively, three tetraphenylpyrene and aflatoxin, in which barbecue food contains tetraphenylpyrene, especially charred food content is more, so barbecue food less eat all right, every day to eat is not okay!

Another aflatoxin in moldy peanuts, soybeans, rice, wheat and other cereal crops with high content!