Plate tendon refers to the two main tendons on the back of cattle that connect the muscles of the whole body. The unique fiber structure of the ribs makes them taste excellent, chewy and slag-melting. Beef tendon is rich in collagen, with lower fat content and no cholesterol. However, ribs are hard and difficult to cook. As a dish, Sichuan cuisine originated in Sichuan. The famous Sichuan cuisine takes beef offal as the main raw material and then spread to Chongqing. Chongqing people developed wooden strips into snacks, which quickly swept the country.

Beef tendon is divided into bull and ox, and male tendon is wide, thick and white. The ribs of cattle are yellow, brown and thin. Beef ribs taste old and bite like wood residue in your mouth. The surface of fresh wood strips will have luster, elasticity and moisture. The wider, the softer and the more tender. Therefore, when you buy beef tendon, you need to soak it, change the water repeatedly, rub it with ginger, and add vinegar to the place where the beef tendon is soaked. After soaking for a long time, all the blood in the beef can be soaked. Then stew for 3 or 4 hours. Beef tendon can be made into barbecue, cold salad and hot pot, which has become a classic food in the streets.