Yellow Throat, as an ingredient, is derived from the aorta of the heart of an animal, and is commonly taken more generally from animals such as pigs and cows.

Yellow throat, although with a word throat, actually has nothing to do with the throat. The scientific name for yellow hose is aortic arch, which is the large arterial vessel coming out of the ventricle. The arterial vessels coming out of the left ventricle are thicker, and the arterial vessels coming out of the right ventricle are thinner, and can be used to shabu-shabu (黄喉涮烫).

Yellow throats are divided into hairy yellow throats and fresh yellow throats in hot pot dishes, and their important feature in hot pots is that they are crisp. In addition to being used in hot pot, yellow throat is also used to make stir-fried yellow throat with fungus. In addition, in Guizhou cuisine, there is Gongbao yellow throat dish.

The most commonly eaten yellow throat is part of the blood vessels in the pig's body, the main component is smooth muscle, is a protein, as opposed to liver, stomach and other internal organs of higher nutritional value.

Yellow throat selection

1, color differentiation: good yellow throat is generally yellowish or white in color, bright color. It is recommended that you can pick the color white or yellowish, bright color.

2, feel the distinction: good yellow throat is generally smooth and elastic, picking can feel the elasticity of the yellow throat to distinguish.

3, flavor differentiation: generally good, fresh yellow throat has no odor, not fresh there will be a sour smell, it is recommended that the selection can be distinguished.