Nanchong Guojianglong Beef [Sichuan Nanchong Specialty]

What is Nanchong Cross Jianglong Beef? Authentic Sichuan Nanchong specialty: Nanchong Jianglong beef

Content summary:Do you want to know what Nanchong Jianglong beef is? This article is a detailed introduction toSichuan Nanchong specialty - Nanchong Guojianglong Beef. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Nanchong Guojianglong Beef. The full text takes about 3 minutes to read, mainly including the basic introduction of Nanchong Guojianglong Beef and its nutritional value? How did the history of Nanchong Guojianglong Beef come about? Wait

Basic introduction of Nanchong Guojianglong beef

Guojianglong beef is a premium beef product made from fresh beef, using traditional formulas and modern processing equipment. This product has the characteristics of rich aroma and smooth texture, making it a great entertainment food, leisure travel, and gift for friends and family.

Beef is rich in protein, and its amino acid composition is closer to human needs than that of pork. It can improve the disease resistance of the body, and is particularly suitable for people who grow and develop, and who are recuperated after surgery or illness in terms of blood loss and tissue repair. Eating beef in cold winter has a warming effect on the stomach and is a great tonic for the cold winter. Traditional Chinese Medicine believes that beef has the functions of nourishing the middle and qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and relieving wind, and stopping thirst and salivation. Suitable for people with sunken qi, short qi, weak body, soreness and weakness of muscles and bones, chronic anemia, and yellow and dizzy faces

Tracing back to the history of beef jerky, as early as Genghis Khan established the Mongol Empire, Mongolian cavalry had an inseparable bond with beef jerky. "They only drank horse milk or slaughtered sheep as food when they went in and out. As long as there was water grass for horses and livestock to eat, Mongolians could be self-sufficient. After slaughtering a cow, a hundred or ten kilograms of beef were dried and twisted into foam, only a dozen pounds of meat foam was left on the back of the bag. As long as there was water, they could drink it. Even if there was a shortage for a while, they could still use hunting as a supplement. In combat, Mongolian cavalry relied on horses and livestock for supplies, which greatly reduced the logistical burden of the army's movement. Beef jerky... Expeditionary warfare plays a very important role. Grassland herders have had the custom of drying beef jerky since ancient times, which is a food for entertaining distinguished guests. Only when distinguished guests come are they willing to take it out and cook it