The hot pot ingredient "Yellow Throat" is taken from the blood vessels (aorta) of mammals.

The yellow throat comes from the large blood vessels of pigs, cattle and other domestic animals. It is usually the aorta, also known as the heart tube. It is often misunderstood as the esophagus or trachea. In hot pot dishes, it is divided into made yellow throat and fresh yellow throat. Yellow throat, the most important feature in hot pot is its crispness. In addition to being used in hot pot, yellow throat is also used to make fried yellow throat with fungus. In addition, among Guizhou cuisine, there is Gongbao Huanghou.

Basic introduction

The length of pig throat is about 60 to 70 centimeters, and the length of bezoar throat is at least 1 meter. Professor Liu Wenzong said that the most commonly eaten yellow throat is part of the blood vessels in pigs. Its main component is smooth muscle, which is protein and has higher nutritional value than internal organs such as liver and stomach.

Among the hot pot shabu-shabu dishes, bezoar throat is thicker and tastes better than pig throat. However, it is more troublesome to handle bezoar throat. If it is not handled well, it will taste very soft and cannot be chewed. However, many professional foodies like to eat bezoar throat.