Niu mian, also known as "cow miscellaneous minced meat", is a collective name for the internal organs of the cow, and is a traditional food originating in the old Guangzhou area. It is said that in the ancient times, when a king was plowing and sacrificing to the god of agriculture at the Temple of the First Farmer, there was a sudden downpour of rain, and when the king saw that the local people were starving, he immediately ordered the slaughter of the cows that he was plowing with, and put them into a pot with beef, tripe, cow's heart, cow's liver, cow's peper, cow's intestines, and so on.

Niu Lin, the scientific name "knee round". Knee, that is, the location of the cow's knee, and because the natural shape of this piece of meat is round, also known as "monk head" by chefs. This part of the meat is more tender, less tendon, only two thin slices, after removing the tendon, the meat was large, easy to mold, so this piece of meat in the cooking dishes are more widely used, such as Cantonese cuisine in the majority of sliced beef is to take this part of the meat to be processed.