典故：“發(fā)絲百頁(yè)”、“酸辣牛蹄筋”、“燴牛腦髓”素稱(chēng)“牛中三杰”，歷為傳統湘菜名品。上世紀四十年代，著(zhù)名歷史學(xué)家郭沫若偕著(zhù)名作家廖沫沙來(lái)長(cháng)，造訪(fǎng)湘籍著(zhù)名戲劇家田漢，閑聊中談到長(cháng)沙美食“牛中三杰”，印象極深。談畢，田漢宴請郭老一行品嘗“牛中三杰”。
特點(diǎn)：脆嫩鮮香、酸辣爽口、絲細如發(fā)。
Quick-fried Julienne Ox Tripe
Allusion: As traditional Hunan dishes, Quick-fried Julienne Ox Tripe, Hot and Spicy Beef Tendons and Stewed Beef Medulla share the reputation of three famous dishes about ox. In the 1940s, Guo Moruo, a well-known historian and Liao Mosha, a famous writer visited Tian Han, a celebrated dramatist, chatting about these three famous dishes about ox. After chatting, Tian Han treated them with these three famous dishes about ox.
Characteristics: crispy and tender, tasty and refreshing, finely cut as a hair.
