Why does yellow throat taste crisp when cooked? Yellow throat is a kind of food in Sichuan hot pot, which comes from the big blood vessels of domestic animals such as pigs and cows, and is also used in hot pot dishes. First of all, I think it has something to do with his composition. So I checked the main ingredients. There are three layers: intima, media and adventitia. Intima: It consists of endothelium, subepithelial membrane and internal elastic membrane. The endothelium is thick and contains collagen fibers, elastic fibers and a small amount of smooth muscle. Intima: The intima of adult aorta is very thick, with 40~70 layers of elastic membrane (about 70 layers for adults and 40 layers for newborns), and there are many fenestrations on the membrane. Each elastic membrane is connected by elastic fibers, and there are annular smooth muscle, a small amount of collagen fibers and elastic fibers between the elastic membranes. The main component of culture medium matrix is chondroitin sulfate. Adventitia: The adventitia is relatively thin and consists of connective tissue, mostly collagen fibers and a small amount of elastic fibers. There is no obvious external elastic membrane. There are many nutrient vessels, lymphatic vessels and nerves in the adventitia, and sometimes a small amount of smooth muscle can be seen. But I still can't figure out why it tastes crunchy after cooking.

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