What’s the Difference Between "Black Mao Du" and "White Mao Du"?

Written by Andy Kau

Although winter is traditionally the season for hotpot, in Malaysia, hotpot is loved regardless of whether the weather is hot or cool. At a hotpot table, aside from beef and lamb, Beef Omasum is also a highly sought-after delicacy. Many Malaysians are probably fans of Beef Omasum—after just a few seconds of cooking, its crispy and refreshing texture makes it irresistible.

A few days ago, I went out for hotpot with friends, and the menu offered two options: black Beef Omasum and white Beef Omasum. For a moment, we were unsure which one to choose. Do you know the difference between black and white Beef Omasum? Let's take a look!

Black Beef Omasum

In the market, we often see black Beef Omasum. The black color actually comes from a natural protective layer on the surface of the cow’s stomach. This color is the normal state of Beef Omasum, so there’s no need to worry. As long as its freshness is ensured, black Beef Omasum is perfectly safe to choose.

Fresh black Beef Omasum typically has a very crispy and tender texture, making it one of the most popular ingredients in hotpot. When preparing it, you only need to rinse it thoroughly with clean water—no complicated processing is required. After dipping it in the hotpot broth for seven to eight seconds, the Beef Omasum quickly absorbs the flavor of the soup, resulting in a crunchy, elastic texture that’s incredibly delicious. Since black Beef Omasum retains its natural protective layer and flavor, it keeps its unique chewiness even after cooking, which is why it's the top choice for many hotpot enthusiasts.

White Beef Omasum

White Beef Omasum is also quite common in the market, but in reality, it is a processed product. The original color of Beef Omasum is black, but to extend its shelf life and better eliminate any off-flavors, some vendors often soak the Beef Omasum in hydrogen peroxide. This method effectively removes the fishy taste and causes the black protective layer to peel away, resulting in white Beef Omasum.

While the processed white Beef Omasum can more thoroughly eliminate unwanted flavors, its natural taste and crispy texture are somewhat diminished. Compared to fresh black Beef Omasum, white Beef Omasum has a softer texture and lacks some of the chewiness. Although this processing method can increase the shelf life of the Beef Omasum, for hotpot enthusiasts who prioritize texture, white Beef Omasum may not be as natural or delicious as black Beef Omasum.

How to Choose?

For those who enjoy a crispy texture, black Beef Omasum is clearly more appealing, especially when enjoying hotpot—the crunchy texture undoubtedly enhances the overall dining experience. White Beef Omasum, on the other hand, is suitable for those with a milder palate who prioritize eliminating off-flavors. Both options have their unique qualities, and the choice ultimately comes down to personal preference.