"Niu Jian" refers to the tendon meat of cattle, usually located in the hind legs of cattle. Specifically, "Niu Jian" is located on the cow's calf, a section below the knee, and is mainly composed of hamstring and tibialis muscles. Because these muscles contain a large amount of collagen and gluten protein, they have a tougher texture and are suitable for making dishes such as stews and braised pork.
"Niu Jian" is widely used in Chinese cooking. It is rich in nutrients, delicious and relatively cheap, and is deeply loved by people. In addition to cooking, some people also use "Niu Jian" as a dietary supplement material, believing that it can nourish yin and kidneys and benefit the body.
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