What is Sanjiang beef jerky? Authentic Sanjiang specialty in Guangxi: Sanjiang beef jerky
Content summary:Do you want to know what Sanjiang beef jerky is? This article is a detailed introduction to the Sanjiang specialty of Guangxi, Sanjiang beef jerky. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Sanjiang beef jerky. The full text takes about 3 minutes to read, mainly including the basic introduction of Sanjiang beef jerky and its nutritional value? How did the history of Sanjiang beef jerky come about? Wait
Basic introduction of Sanjiang beef jerky
Sanjiang County has many mountains and limited land, abundant pasture, and is suitable for the development of beef cattle. In addition, the Dong and Miao ethnic groups have a fine tradition of loving and respecting cattle, and the number of cattle in stock proves their wealth and poverty. Therefore, the development of beef cattle in Sanjiang County is fast. Sanjiang beef jerky is famous for its beautiful color and delicious taste, and is sold well both inside and outside the region 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... Plays a crucial role in expeditionary operations