Braised camel hoof

Braised camel hoof, 骆驼蹄子, Luo Tuo Ti Zi [Photo provided to chinadaily.com.cn]

Camel hooves are a special kind of delicacy in the Inner Mongolia autonomous region and just as famous as China's legendary bear paws. As early as the Han Dynasty (206 -220 BC), "camel hoof soup" was considered fit for royalty.

The vast desert and steppe areas of Mongolia are a natural home for camels, which are tall and muscular. Both their humps and hooves can be used in cuisine.

The hump has long been regarded a real treasure, for smooth texture and rich taste, while the hoof is known for its effect on people's muscle and bones.

Cabbage is often served with braised camel hoof, which, with meat and vegetables, is undeniably the best tonic in autumn or winter.