Whole Sheep Li Sauce Beef [Hebei Mengcun Specialty]

What is whole lamb sauce beef? Authentic specialty of Mengcun, Hebei: Whole Sheep Li Sauce Beef

Summary:Do you want to know what Whole Sheep Li Sauce Beef is? This article is a detailed introduction to the specialty of Mengcun, Hebei Province - Quanyang Lijiang Beef. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Quanyang Lijiang Beef. The full text takes about 4 minutes to read, mainly including the basic introduction of Quanyang Lijiang Beef and its nutritional value? What are the product characteristics of Quanyang Li Sauce Beef? How did the history of Quanyang Li Jiang beef come about? The production method of whole lamb plum sauce beef, etc

Basic Introduction to Whole Sheep Plum Sauce Beef

Sauce beef is a dish name that has the effects of nourishing the middle and qi, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and relieving wind, quenching thirst and stopping salivation. It is suitable for people with sunken qi, short qi and weak body, weak muscles and bones, chronic anemia and dizziness

What are the nutritional values of whole lamb plum sauce beef

1. Beef is rich in protein, and its amino acid composition is closer to the human body's needs than pork, which can improve the body's resistance to disease. It is especially suitable for people who grow, develop, and recuperate after surgery and illness in terms of supplementing blood loss and repairing tissues. Eating beef in cold winter can warm the stomach, which is a good tonic in this season

2. Beef has the effects of nourishing the middle and qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and relieving wind, quenching thirst and stopping saliva. It is suitable for people with hidden qi, short qi, weak body, weak muscles and bones, anemia and chronic diseases, as well as those with yellow and dizzy faces

3. Water beef can soothe the fetus and nourish the mind, while yellow beef can nourish the middle and qi, strengthen the spleen and stomach, and strengthen the muscles and bones

What are the product characteristics of whole lamb plum sauce beef

Sauce beef has fresh and tender flesh, a reddish brown color, a rich sauce flavor, and a delicious color. Inherited for thousands of years, made by ancient methods, the texture is loose, not greasy or greasy, the color is fresh and the taste is beautiful, and the taste is fragrant

How did the history of Quanyang Li Jiang beef come about

Ancestor Li Rulin grew up in poverty and started cooking beef and mutton to make a living in the 24th year of the Guangxu reign. Because our ancestors were generous, hardworking, and had a good reputation. In order to make beef and mutton well, our ancestors often pondered hard and couldn't sleep. During a week, I met an old acquaintance of an imam. The imam felt his character and generously imparted it to him. The ancestors were overjoyed and repeatedly explored the usage and proportion of various ingredients, constantly improving the method of making roasted beef with lamb sauce. The beef and mutton cooked were indeed different from usual, and from then on, the ancestors' sauce beef and mutton became famous and their business flourished. Ancestral sauce made beef and mutton became popular in the local area due to its unique taste, exceptionally delicious, and not greasy or greasy. With the increasing popularity, people from all over the country consider tasting their ancestors' soy sauce beef and mutton as a blessing, gradually becoming popular and renowned throughout the country. Over time, people forgot their ancestors' names and learned that the sauce beef and mutton sold by Li at the intersection of Dawentai Village were particularly delicious. Due to the wide range of sauce beef and mutton products sold, they gave the name 'Quanyang Li', which has been used ever since