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What part is the beef tongue?

The beef tripe is the valvate part of a cow’s stomach. Cows are compound ruminants with four gastric compartments: the rumen, reticulum, valvate and abomasum.
Beef tripe is rich in nutrients such as protein, fat, calcium, phosphorus, iron, thiamine, riboflavin and niacin. It has a sweet and neutral taste, a pure white color, a crisp and refreshing texture, and is easy to digest. It has the functions of tonifying the spleen and stomach, invigorating qi and nourishing blood, tonifying deficiency and enriching essence, quenching thirst, and treating wind-glare. It is suitable for people who are weak after illness, have insufficient qi and blood, suffer from malnutrition, or have weak spleen and stomach to consume internally. In the Shang and Zhou dynasties of our country, there is a record of eating beef tripe. In the court dish “Five 齑”, “PI xi” was a sauce made from beef tripe.

How to handle hot pot beef tongue?

The most common use of beef tongue is in hot pot, where it is a must-order dish. The best beef tripe is fresh. After slaughtering, the beef tripe is washed clean and stored in ice water. It is then blanched in the hot pot broth for 48 hours. Such beef tripe is crispy, tender and flavorful. If the beef tripe is not consumed within 48 hours, it is recommended to freeze it. Before serving, defrost it and store it in ice water. At this time, a moderate amount of baking soda can be added to the defrosted beef tripe to make it crispy and tender.

What is the historical and cultural significance of beef tongue in hot pot?

The beef tongue hot pot is world-famous. For guests from all over the country who come to Chongqing, it would be a great pity if they did not taste the beef tongue hot pot. On the streets and in the alleys of Chongqing and Chengdu, there are countless hot pot restaurants. Whether it’s the coldest days of winter or the hottest days of summer, if you invite your relatives and friends to sit around the stove, steaming hot and sweating profusely, savoring this spicy, fresh, fragrant and hot beef tongue hot pot, the joy in between is indescribable.

There are many types of hot pot in China with a long history. Regarding its origin, there are various opinions and no consensus is reached. However, there is a relatively consistent view on the origin of the beef tongue hot pot. Sichuan is a multi-ethnic province. There are Tibetan-inhabited areas in both eastern and northern Sichuan. The livestock industry there is well-developed. Tibetans slaughter cattle and sheep and do not eat their internal organs (mostly beef tripe), so they throw them into the river. Those dockworkers and boatmen (called “banu” in Sichuan dialect) who were working hard by the river and the poor people who had no food or clothing would scoop up these “organs”, set up a pot by the river, light a fire and add a handful of chili peppers.

The poor guys would sit around, relying on the chili peppers and fire to keep warm and drive away the cold. They couldn’t wait for it to be fully cooked and swallowed it hurriedly while it was hot to relieve their bad appetite. This way of eating was gradually accepted by the world later on, and stalls and restaurants selling beef tongue hot pot emerged among the common people. Whether this statement is correct or not is set aside for now. In any case, after several reforms, the main ingredients of the beef tongue hot pot are no longer limited to beef organs. Chicken, duck, seafood, mountain delicacies, aquatic products, fresh vegetables, bean products, and even luncheon meat can also be used. Apart from the chili peppers, the seasonings have been greatly added, and the taste has become increasingly delicious, making it a famous local dish.

The beef tongue hot pot is a great place for a couple of friends to enjoy together. It can also be served as a base soup at a grand banquet. It can also exist as a special form of banquet – a hot pot banquet. As a kind of food culture, beef tongue hot pot is both a “high art” and a “common folk”, which is convenient for both the rich and the poor and appealing to both refined and popular tastes.

We are a factory specializing in hot pot seasonings. Our factory wholesales hot pot soup bases. We have a hot pot restaurace in Chengdu that has been in operation for ten years. We have rich experience in running hot pot restaurants and handling hot pot ingredients. If you have any questions about hot pot, please feel free to leave a message for exchange.