Introduction of Ox Tendon Cake

Longchuan beef tendon cake is a Han Chinese Hakka cake delicacy with a history of more than 300 years that is well documented. According to the Longchuan County Records, as early as during the Qing Dynasty, Chen Shunsheng store was producing ox tendon cakes. In those days, the cake was not a packaged product as it is now, but it was cut into pieces, wrapped in large bamboo leaves and sold by hawkers along the streets. Because it is easy to eat, young and old alike, business has been doing very well. Nowadays, the cow's tendon paste is still made by adopting the traditional method which has been handed down to us, and the main raw materials are: glutinous rice flour, sugar, vegetable oil, etc. The paste is tough but not hard, and it has a good flavor. Tough but not hard, soft but not rotten, the entrance has a certain chewy, tasty but not sticky teeth, beef tendon paste using the traditional production process, non-fried, is a Hakka steamed paste type of food, is a specialty of Dongjiang, famous both at home and abroad.