What I’d say is useless, given my near-total ignorance of regional variations of Chinese cuisine. I did observe this:
“Another partially unassuming-sounding dish, “beef tendon with caviar”. The “caviar” part was the ubiquitous tobiko, but the tendon was a revelation: It had been sliced thin (and parboiled?), then deep fried into a crunchy, bubbly cracker. “Authentic?” Who knows (and, anyway, authentic to what?), but who cares? It’s a splendid dish.”
Whatever that’s worth.
