Zigong network reporter Miao Jing Zhang Cai photography Song Ziyi
The shape is as thin as a cicada wing, red and transparent
The flesh is solid, no fascia, no tendons, fresh and fragrant slag, soft and delicious
Its taste is thick, its fragrance is peculiar, and its aftertaste is long...
On Sichuan Airlines, where food is the selling point
Two small sachets of long open fire beef in a zero meal
Absolutely will tickle your taste buds at a height of thirty thousand feet
Zigong fireside beef slices
It has already gone through various ways
It is well known to the people of the north and the south
Nowadays, how many Zigong people have gone from snacks to large fireside beef, and then set a new high in online sales.
In 2020, Zigong Tianhuajing Food Co., Ltd. exerted its strength on the net end, and the annual output value of the whole series of products based on Changminghuo bian beef exceeded 40 million yuan.
On July 15 this year, in the product production area of Zigong Tianxiaojing Food Co., Ltd. in Dashanpu Town, Da'an District, Fu Zhengqi, technical consultant of ChangminghuoBianzi Beef, was "opening" a piece of beef hind leg meat. This step is very demanding for the mastery of the knife worker.
In front of him, Fu Zhengqi skillfully cut the beef horizontally into extremely thin slices and "pulled it open", and then nailed it to a wooden board tilted 45 degrees. He occasionally feels and is thick with his hands. Because the beef on the edge of the fire must be thick and even to be able to faintly shine brightly, but it is not allowed to have a little leak, this is not the general "Ding Ding slaughter cattle" knife work, condensed several generations of Zigong people slaughter cattle skills.
Sliced meat, coated with salt and soy sauce, dried in a ventilated place and spread over a bamboo basket. The fuel to burn must be cow dung made of a mixture of cow dung and weeds, and beef baked with cow dung has a special fragrance and is a highlight of the fireside beef.
While cutting and chatting, the gatekeeper of the key process detailed the historical origin of the fireside beef. "Someone once replaced it with charcoal, but the taste of the production is thousands of miles." Fu Zhengqi said that after the beef has been roasted for a period of time, it has gradually become more transparent, even as thin as a cicada wing, and the words behind it can be seen through it. "After the meat is cooked, brush it with chili red oil and the beef is made over the fire."
The reporter saw in the product exhibition hall next to the Dinosaur Museum that the sales of fireside beef have been positioned through crowd consumption and subdivided into packaging types such as online sales, gifts, and supermarket retail sales. If the whole finished product is rolled up to a few meters of high-end series, the market price can be as high as thousands of yuan.
Video loading...
Inherit the thousand-year-old salt capital food culture and create a century-old shop beef boutique. In 2011, Huobian beef was included in the list of intangible cultural heritage of Sichuan Province, and in 2012, "Huobianzi Beef" was approved as a "national geographical indication product" for protection, and the enterprise was also awarded the title of small and medium-sized growth enterprise and agricultural product processing demonstration enterprise in Sichuan Province for three consecutive years. In the past 30 years, under the attention and support of party committees and governments at all levels, the "Changming" brand has embarked on a characteristic development path in comprehensively promoting rural revitalization.
In March 2009, Tianxiaojing Company was identified as a key leading enterprise of provincial agricultural industrialization, and embarked on the road of industrial and brand expansion: purchasing land in the park, renovating and expanding production workshops, purchasing key production equipment, improving the production environment, and continuously improving the marketing network. At present, the full range of products mainly based on Changming fire side beef are sold to more than 20 provinces, municipalities and autonomous regions in Northeast China, Guangdong, Shanghai, Beijing and Yunnan, with a large market share.
Think of the source of getting rich, think of making progress when you are rich. Enterprises closely follow the comprehensive promotion of rural revitalization work, always adhere to the agricultural industrialization operation as the foundation of enterprise development, vigorously promote the "company + special cooperation organization + farmer + base" industrialization development model, build the "first workshop", give play to the role of leading enterprises in leading the development of the industry and farmers to increase income and become rich.
"We mainly use beef, chili peppers, sesame oil, peppercorns and related accessories produced in Kawauchi. Establish aviation food raw material production bases in Aba Prefecture, Miaoba Town, Da'an District and other places, and establish ecological pigs, meat rabbits, peppers, peppers and related raw materials and accessories bases in Huilong, Xindian, Dashanpu and other townships. Lei Changming, general manager of the company, introduced that in order to ensure the quality and safety of raw materials of huobianzi beef, and at the same time closely follow the policy orientation of the party and the state to solve the problem of "three rural areas", promote the increase of agricultural income, and benefit the people, the company signed a protection price higher than the market with farmers, brokers and special cooperatives, which led to a total of 16,000 farmers in the jurisdiction to develop characteristic industries, and only in 2020, the household level increased by 1,400 yuan and the income of farmers increased by 53.5 million yuan.
Edit: Marisa