beef tendon

基本解釋

Then thin, chewy slices of beef tendon in chile oil, classic and great.
然后是一道經(jīng)典美味：用辣椒油拌的很有嚼頭的薄切牛腱肉。
or braised beef tendon and brisket, just to name a few—define the flavors of the dish much as toppings on a pizza or sauce on pasta do.
剛列舉的只是一部分，正如比薩餅的醬料，澆頭也決定了面條的風(fēng)味。
Shrimp, fish balls, tofu, bean curd, lotus root, mushrooms, chicken, beef tendon, noodles, and much more get cooked in a pot of steaming broth laced with Sichuan peppers and sesame oil.
蝦、魚(yú)丸、豆腐、藕片、蘑菇、雞塊、牛腩、面條等等煮在一方托盤(pán)冒著熱氣的肉湯里，里面調(diào)和了四川胡椒粉和芝麻油。