Can someone help me to understand the appeal of tendon? It is served in some of the dishes at New Tung Kee, and lots of other places. Also, I have had duck's feet at Peking Duck in Palo Alto. It is really just the tendons from the duck foot, as far as I can tell.
I am probably not an adventuresome eater. I like sea urchin, but no head cheese or limburger, thank you. Had chitlins once, which was enough. Am not going to try various other dishes involving intestines, ovaries, etc.
Probably the worst sushi I ever tasted was pickled mackarel. Had a bite the size of a petite pea. The taste stayed with me all afternoon. Glad I didn't have it at dinner.
But tendon is different. Not repulsive. Just really, really tasteless. Sort of like eating rubber.
So what is the taste attraction of tendon?
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