Wangyang dried beef [Sichuan Renshou specialty]

What is Wangyang dried beef? Authentic Sichuan Renshou specialty: Wangyang dried beef

Content summary:Do you want to know what Wangyang dried beef is? This article is a detailed introduction to the special product of Renshou, Sichuan Province - Wangyang dried beef. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Wangyang dried beef. The full text takes about 9 minutes to read, mainly including the basic introduction of Wangyang dried beef and its nutritional value? How did the history of Wangyang dried beef come about? The production method of Wangyang dried beef and the awards and honors of Wangyang dried beef

Basic introduction of Wangyang dried beef

Dried beef is a local specialty product of Wangyang Town in Renshou, with a history of more than 300 years. It was founded during the Qianlong period of the Qing Dynasty and was a tribute to the Qing court. It selects high-quality fresh beef according to strict standards and undergoes several processes of marinating, roasting, and stir frying to produce spicy beef jerky. It is oily, reddish in color, shaped into strips, fragrant and flaky in taste, spicy and refreshing, suitable for both young and old, with a unique style of rich aroma, pure and mellow taste, and a long aftertaste. It is actually a great product for home, travel, gifting to friends and family, and leisure consumption. It is known as a unique product in Bashu and is a famous and characteristic product in Sichuan Province

1. Beef is rich in protein, and its amino acid composition is closer to the needs of human body than pork, which can improve the disease resistance of the body. It is especially suitable for people who grow and develop, have surgery, and recuperate after illness in terms of blood loss supplement, tissue repair, etc. 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 the muscles and bones, resolving phlegm and relieving wind, quenching thirst and stopping salivation. It is suitable for people with hidden qi, short qi, weak body, weak muscles and bones, chronic anemia, and yellow and dizzy faces

Just as Wang Yang dried beef was on the verge of extinction, the general manager of Wang Yang Beef Food Factory saw the development prospects of dried beef. Since early 1988, he has been promoting Wang Yang dried beef and bringing this local specialty to the market, making it increasingly popular among locals and outsiders. In order to create the brand of Wangyang dried beef, as early as 1992, the "Wangyang" brand dried beef was approved and registered with the State Administration for Industry and Commerce of the People's Republic of China, and it was launched with one shot. From a small family workshop, it has expanded into the largest beef food factory in Meishan City today

Method of making Wang Yang dried beef

The entire process of making dried beef is purely handmade and does not contain any additives. Many residents in the town make it themselves at home.

. Before making dry beef, the excess tendons on the beef should be removed first. Then, use a knife to slice the beef into pieces, add seasoning, marinate the beef for two days, and wait for the beef to taste before taking it out and grilling it over an open flame. Wait until the beef is 70% cooked, then take it out and boil it in boiling water. Boiling beef can help remove dust and sterilize the meat. After cooking, the beef can be sliced and then stir fried and juiced with seasonings such as oil, sugar, and MSG. How to control the heat during stir frying beef is really a technical task. When the heat is too high, the stir fried beef won't bite, but when the heat is too low, the beef tastes like soup and water, so the heat is crucial. After the beef is stir fried and seasoned, the dry beef is ready. In order to ensure the taste of dry beef, the seasonings involved in the entire production process, such as chili powder and chili noodles, are all handmade by Huang Zhijin who buys Sichuan peppercorns and chili peppers

Awards and honors for Wang Yang dried beef

In 1975, Sichuan Daily published an article on dried beef

On October 18, 1995, the Sichuan Provincial Economic Daily published a graphic and textual article

Won the gold medal at the Industrial Expo hosted by the Sichuan Provincial Government in October 1995

is a well-known tourism product in Meishan in 2004 and 2008

Won the title of "Sichuan High Quality Tourism Product" brand in the first session of 2007

In 2009, it was awarded the title of "Top Ten Famous Tourism Products in Meishan"

In 2010, it participated in the Shanghai World Expo as a "Sichuan Famous and Featured Product"