云南牛味百态（三） 第一次吃毛肚火锅是在四川上大学的时候，那时觉得好稀奇，一盘毛肚几十块钱也没几片。火锅涮毛肚讲究的是"七上八下"，意思就是来回涮个七八下就可以吃了，入口清脆，口感独特。从那以后毛肚就成了我吃火锅的必备食材，这次拿了一整个毛肚，终于实现毛肚自由了。 Various Ox Recipes in Yunnan (III) The first time I tried tripe hot pot was when I in college in Sichuan province. I found it very rare, with a few slices costing much money. The key to enjoy tripe is "7 lifts & 8 dips", meaning it can be served with 7 or 8 rounds of dips in boiling hot pot. In this way, the tripe will have a crunchy and special texture. Ever since

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Ham, the Soul of Yunnan Cuisine