Chinese Braised Beef Tendon
Pan-Chinese — braised tendon appears in all regional cuisines as a cold appetiser or hot dish
Hong shao niu jian: beef tendon slow-braised in master stock or soy-based braise until completely gelatinous and translucent. A popular cold appetiser and hot dish across all regions. The transformation of dense tendon (predominantly collagen) into wobbling, sauce-absorbing gelatin is the triumph of slow Chinese braising.