Guanyintang Beef [Specialty of Shaanxi County, Henan Province]

What is Guanyintang beef? Authentic specialty of Shaanxi County, Henan Province: Guanyintang beef

Summary:Do you want to know what Guanyintang beef is? This article is a detailed introduction to Guanyintang beef, a specialty of Shaanxi County, Henan Province. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Guanyintang beef. The full text takes about 6 minutes to read, mainly including the basic introduction of Guanyintang beef and its nutritional value? What are the product characteristics of Guanyintang beef? How did the history of Guanyintang beef come about? The production method of Guanyintang beef, etc

Introduction to Guanyintang Beef

Guanyintang Five spice Beef is a traditional Han snack in Shaanxi County, Shaanxi Province. It is said that in 1901, Empress Dowager Cixi passed through Shaanxi County and praised Guanyintang's five spice beef, listing it as a tribute. There are also various methods for making it. Nowadays, chefs usually make it this way: the slaughtered beef is boneless, divided into large pieces weighing tens of pounds each, and marinated in a tank filled with half a tank of water with an appropriate amount of salt and fire nitrate (it can be marinated for several months in winter, three days in summer, and about a week in spring and autumn)

1. Beef is rich in sarcosines

Beef has a higher content of sarcosines than other foods, making it particularly effective for muscle growth and strength enhancement. In the first few seconds of training, creatine is the source of muscle fuel and can effectively supplement adenosine triphosphate, allowing the training to last longer

2. Beef contains vitamin B6

The greater the protein requirement, the more vitamin B6 should be added to the diet. Beef contains sufficient vitamin B6 to enhance your immune system, promote protein metabolism and synthesis, and aid in the recovery of the body after intense training

3. Beef contains carnitine

Chicken and fish have low levels of carnitine and creatine, while beef has high levels. Carnitine is mainly used to support fat metabolism, produce branched chain amino acids, and is an amino acid that plays an important role in muscle growth for bodybuilders

5. Beef is a low-fat source of linoleic acid

Beef has a low fat content but is rich in bound linoleic acid, a potential antioxidant that can effectively combat tissue damage caused by weightlifting and other sports.

. Linoleic acid can also act as an antioxidant to maintain muscle mass<6. Beef contains zinc and magnesium. Zinc is an antioxidant that helps synthesize protein and promote muscle growth. Zinc works together with glutamate and vitamin B6 to enhance the immune system. Magnesium supports protein synthesis, enhances muscle strength, and most importantly, improves the efficiency of insulin synthesis and metabolism

7. Beef contains iron

Iron is an essential mineral for hematopoiesis. Chicken, fish, and turkey have relatively low levels of iron, while beef is rich in iron

8. Beef contains alanine

Propionate is a sugar produced from protein in the diet. Your intake of carbohydrates is insufficient, and alanine can provide the energy needed by muscles to alleviate the deficiency and allow you to continue training. The biggest advantage of amino acids is that they can free muscles from the heavy burden of supplying energy

9. Beef contains vitamin B12

Vitamin B12 is crucial for cell production, and the role of red blood cells is to bring oxygen to muscle tissue. Vitamin B12 promotes the metabolism of branched chain amino acids, providing the body with the energy needed for high-intensity training

Finished product, deep red color, salty and fresh taste

How did the history of Guanyintang beef come about

There are more legends about Guanyin Tang's five spice beef, and it is generally said that it first appeared in the 18th century. In 1901, Empress Dowager Cixi listed it as a tribute after eating it in Shaanxi County. In 1950, it presented a gift to Kyoto

There are also various methods for making Guanyintang beef. Nowadays, chefs generally make it this way: the slaughtered beef is boneless, divided into large pieces weighing tens of pounds each, and marinated in a tank filled with half a tank of water with an appropriate amount of salt and fire nitrate (it can be marinated for several months in winter, three days in summer, and about a week in spring and autumn)