Hump meat

Camels have two towering "meat saddles" on their backs. Hump is the nutrient storage of camel, which is connected with the back muscle and consists of rich colloidal fat. A camel's hump weighs about 40 kilograms. Hump is a rare sight in China's traditional recipes. Humps also have medicinal functions. Hump is sweet and warm, and has the effects of moistening dryness, expelling wind, promoting blood circulation and reducing swelling. Hump is usually made by drying the meat peak on the humpback of camel family. Its "A peak" is also the dominant peak, transparent and shiny; "B peak", also known as female peak, is white in color. The quality of hump should be red, tender and delicious, and the quality of hump should be white. Hump meat is delicate, plump and beautiful, and it is a treasure with Inner Mongolia flavor, which is often as famous as bear's paw. The cooking methods of hump include: roasting hump, stir-frying hump silk, drawing hump silk, burning hump and so on. Especially the scorching hump is the most famous. The characteristics of the burnt camel are: crisp outside and tender inside, but not greasy. Mainly produced in Inner Mongolia, Qinghai and other places.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)