Jianhe Ancient Tibetan Beef jerky [Guizhou Jianhe specialty]

What is Jianhe Ancient Tibetan Head Beef jerky? Authentic Guizhou Jianhe specialty: Jianhe Ancient Tibetan Head Beef jerky

Content summary:Do you want to know what Jianhe Ancient Tibetan Head Beef jerky is? This article is a detailed introduction to the special product of Jianhe, Guizhou Province - Jianhe Ancient Tibetan Head Beef jerky. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Jianhe Ancient Tibetan Head Beef jerky. The full reading time is about 3 minutes, mainly including the basic introduction of Jianhe Ancient Tibetan Head Beef jerky and its nutritional value? What are the product characteristics of Jianhe Ancient Tibetan Head Beef jerky? How does the history of Jianhe Ancient Tibetan Head Beef jerky come from? Wait

Basic Introduction to Jianhe Ancient Tibetan Head Beef jerky

The "Ancient Tibetan Head" brand beef series, a specialty of Miaojiang, is an innovative product produced by combining traditional Miao and Dong ethnic cuisine production techniques with modern food engineering technology, using naturally released yellow cattle in the Miaoling mountainous area as the meat source

The product has a unique flavor, fresh and tender meat, a soft and crisp taste, a complete range of flavors, pleasant color, and is rich in various amino acids and vitamins needed by the human body. It is a low-fat and high protein food suitable for consumption by all people. Long shelf life and easy to carry. It is an excellent food for entertaining guests and giving gifts to family and friends

How did the history of Jianhe Ancient Tibetan Beef jerky come about

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, which could be consumed as long as there was water. Even if there was a shortage for a while, hunting could be used as a supplement. In combat, Mongolian cavalry relied on horses and livestock for sustenance; this greatly reduced the logistical burden of the army. Beef jerky was used for expeditions. Plays a very important role in combat.