Qijiang beef jerky [Chongqing Qijiang specialty]

What is Qijiang beef jerky? Authentic Chongqing Qijiang specialty: Qijiang beef jerky

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

Basic introduction of Qijiang beef jerky

The fame of Qijiang beef jerky is not only because it has been produced since 1937, nor because there is a Chinese time-honored brand "Old Sichuan" here, but also because it has faced difficulties several times, and has been reborn and brilliant several times. The products include traditional spicy, five spice, braised sauce, lantern shadow, canned yellow beef jerky, as well as rare yak jerky in the Chongqing market

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 sustenance, which greatly reduced the logistical burden of the army. Beef jerky Plays a very important role in expeditionary operations. 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