不久前读到一篇短文,谈到 在西藏吃牦牛肚,竟然得出这样 的结论:“淡而无味,远不及普通 牛肚鲜美可口。”幸亏还有一句 “不知是否烹调不得法”。我为他 们错失一顿美味而惋惜,《吕氏春 秋》不是说过么:“肉之美者…… 牦、象之约。”牦牛肉是早经品题 了的,牦牛肚怎能不好吃呢。 我是吃过牦牛肚的。那是在 六七十年代的西宁。当时,有些牧 区州首府设有肉联厂,加工牛羊 肉出口。牛羊下水就冻起来(不是 今天的速冻),或供给生物制药 厂,或向社会销售。羊下水可做 “杂碎汤”,被一些商贩买去。牛下 Not long ago I read an essay about the consumption of yak tripe in Tibet. It came to the conclusion that “light and tasteless, far less than the average tripe delicious.” Fortunately, there is an “I do not know whether cooking is illegal.” I am sorry for them missing a delicious, “Lu’s Spring and Autumn” is not said: “The beauty of the meat ... ... S, like about.” Yak meat is the subject of the early, yak tripe how not to eat It I have eaten yak tripe. It was Xining in the sixties and seventies. At that time, some pastoral state capital has a meat factory, the processing of beef and mutton exports. Cattle and sheep freeze on the water (not today’s frozen), or to the biopharmaceutical factory, or to the community. Sheep into the water can be done “miscellaneous soup”, was bought by some traders. Cattle next