Jinzhai Yellow Cattle [Anhui Jinzhai Specialty]

What is Jinzhai Yellow Cattle? Authentic Anhui Jinzhai Specialty: Jinzhai Yellow Cattle

Summary:Do you want to know what Jinzhai Yellow Cattle is? This article is a detailed introduction to the special product of Anhui Jinzhai - Jinzhai Yellow Cattle. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Jinzhai Yellow Cattle. The full text takes about 5 minutes to read, mainly including the basic introduction of Jinzhai Yellow Cattle, the tasting and eating methods of Jinzhai Yellow Cattle, etc

Basic Introduction of Jinzhai Yellow Cattle

Jinzhai Yellow Cattle is a specialty of Jinzhai County, Lu'an, Anhui Province. Jinzhai Yellow Cattle is a geographical indication certification trademark

Yellow cattle, a type of cow. The horns are short, the fur is yellow brown or black, and there are also mixed colors. Commonly used for farming or pulling carts. Meat can be eaten, skin can be tanned

Physical appearance

Hair color is mostly yellow, followed by beige, grass white and other colors; Noscopes are mostly flesh red in color, often with black spots; Tall in stature, with robust and sturdy bones, well-developed muscles, compact structure, and strong physique; Having upright limbs, round and large hooves, and agile movements. The bull has a short and thick neck, with many wrinkles on the neck side, slightly arched, and a high bun armor

Meat performance:

Adult bulls weigh 650-700 kilograms, with a slaughter rate of around 55.6% and a net meat yield of up to 46.6%. This breed of cattle is easy to fatten, with an average daily weight gain of up to 813 grams. The meat is tender, with obvious marble patterns and a delicious taste. Nanyang cattle have strong adaptability to climate, and when crossbred with local yellow cattle, their offspring perform well

Location

Jinzhai County is located in the western part of Anhui Province, on the northern slope of the Dabie Mountains, adjacent to the provinces of Hubei and Henan. It borders Yuhua District and Huoshan County of Lu'an City to the east, Yingshan County and Luotian County to the south, Macheng City and Shangcheng County to the west, and Gushi County and Yeji District to the north. Between longitude 115 ° 22 ′ 19 ″ -116 ° 11 ′ 52 ″ E and latitude 31 ° 06 ′ 41 ″ -31 ° 48 ′ 51 ″ N, with a total area of 3814 square kilometers

Tasting and Eating Methods of Jinzhai Yellow Cattle

Braised Sichuan style Beef Noodles

Ingredients

300g of hand rolled noodles or noodles, 200g of beef tendon, 5g of ginger, 12 cloves of garlic, 1 teaspoon of scallion, 2 tablespoons of oil (30ml), 2 teaspoons of cooking wine (10ml), 4 tablespoons of chili bean paste (60g), 1 tablespoon of spicy chili oil (15ml), 1 tablespoon of soy sauce (15ml), 2 teaspoons of salt (10g), 2 teaspoons of white sugar (10g), and 1 teaspoon of chicken essence (5g)

Method

1. Wash the beef and cut it into 5cm long strips with a cross-section of 3cm square. Boil half a pot of water over high heat, add beef strips and blanch to remove any blood, then remove and rinse thoroughly before draining<2. Peel the ginger and scatter it with the back of a knife. Peel off the garlic cloves and cut off the roots, then scatter them with the back of a knife<3. Heat up a wok over high heat, add oil and beef strips, and stir fry. After cooking with cooking wine, add white sugar and soy sauce, then stir fry with chili bean paste and red oil. Add ginger 4, garlic, and boiling water without meat. Bring to a boil and reduce heat. Cover the pot and simmer for 3 hours

5. Put a little salt, chicken essence, and chopped scallions in 2-3 bowls each. After the meat is cooked, take another medium-sized pot and add half a pot of water to bring to a boil. Shake the noodles apart and add them to the pot. After the water has boiled, scoop 1/2 bowl of noodle soup from each bowl and mix the seasonings in the bowl. Once the noodles are cooked, remove them and place them in the bowl

7. Place the stewed beef on top of the noodles and drizzle with an appropriate amount of meat juice before serving