The main ingredient cattle hoof and other materials which include chicken, duck, Norden ham and pork bones are stewed over low heat for 8 hours until the hoof become soft and waxy.

　　Nutritional values of cattle hoof

　　Cattle hooves are rich in collagen protein, lower in fat than fatty meat and cholesterol-free. It enhances cellular metabolism, makes the skin more elastic and resilient, and delays the aging of the skin. It also helps strengthen the muscles and bones, and is a good dietary treatment for those weak in waist, knees or body. It is also useful for the growth and development of adolescents and for slowing down the rate of osteoporosis in middle-aged and elderly women.

　　Effects of cattle hoof

　　Cattle hoofis sweet in taste and cool in quality, and helps to cure diseases related to kidney and large intestine. It is also effective in clearing away heat to stanch bleeding, and inducing diuresis to alleviate edema. Therefore, it is mainly used for treating such diseases as wind-heat, uterine bleeding, edema and astringent urine.

　　This dish is the favorite of our boss, Master Dong, and was named by him personally. He often said that the secret to his business success could be boiled down to one simple word "integrity", which in his eyes would settle everything. In all generations, we, the Dongs in the Xidong village have always valued “integrity” in our life, work and business.