牛三鲜 Beef Trio (Braised Beef Tripe, Shank and Tendon)

一锅炖尽江湖豪气，是武汉冬日里的暖心“硬菜”。 

A hearty clay pot of beef delicacies, this Wuhan classic brings warmth and bold flavors to the winter table. 

推荐理由 牛肚、牛肉、牛筋，三味合一，久炖后糯软弹滑各异，汤鲜味厚，辣而不燥，酣畅淋漓。

Highlights The beef tripe, shank and tendon are slow-simmered to perfection, each developing its own distinctive texture—tender, springy and silky. The rich broth is deeply savory with pleasant spiciness, delivering warmth without overwhelming the palate. 

故事渊源 源于汉口码头工人的“力量美食”，旧时汉正街、集家嘴一带，体力劳动者需要实惠耐饥、驱寒暖身的食物。武汉厨师借鉴荆州公安 3一带的烹饪方法，牛杂边角料经烹制，化平凡为神奇，成就这道市井豪杰之味，它带着码头的江湖气与烟火味。

About the Dish Once favored by dockworkers around Hanzheng Street and Jijiazui Dock, the Beef Trio is an affordable, filling dish that could ward off the winter chill. Inspired by the recipes from Gong’an, Jingzhou City, Wuhan chefs turned the humble beef offal into a beloved local delicacy, capturing the rugged spirit of the docks and the sizzle of street-side woks.

制作方法 牛肚、牛肉、牛筋分别处理洗净，焯水后切块，用牛油加姜、蒜、花椒、豆瓣酱等爆香，下入“三鲜”翻炒，加入高汤或清水，以酱油、糖等调味，转入砂锅或铫子中慢炖至软糯入味。

Preparation Clean the beef tripe, shank and tendon, blanch them and then cut into chunks. Stir-fry ginger, garlic, Sichuan peppercorns and fermented broad bean chili paste in beef tallow until fragrant. Add the beef trio and stir-fry. Pour in rich stock or water, season with soy sauce and a touch of sugar, then transfer to a clay pot. Slow-simmer until the meat is tender and deeply infused with flavor.