Gastronomic memory of beef jerky
Huang Zihong
As the saying goes: "Food in China, taste in Sichuan". Yes, Sichuan's cuisine is indeed very durable,
Among the traditional cuisines of Sichuan, beef jerky is always a prestigious, low-key and gorgeous presence.
Including so far, the largest yak jerky manufacturer in China is in Chengdu, Sichuan, using natural yak beef in Tibetan areas plus sichuan flavor compound delicious, eating a different taste.
Sichuan is not the main province of yellow beef and yak beef in China, but it can cook beef to the extreme: boiled beef, steamed beef, braised beef, beef soup pot, braised beef, and the Sichuan-style beef jerky that has to be said.
Although the production process of beef jerky has its own advantages and secret recipes, it is basically the same: the best beef (usually male yellow beef and yak beef, while the meat quality and taste of buffalo beef are relatively poor), after the appearance, stew into the flavor and then dry.
Sichuan beef jerky is generally divided into five-spiced beef jerky with moderate salty sweetness and brownish yellow, and spicy beef jerky with red oil and bright color and spicy and fresh flavor. On this basis, there are also branches such as spiced beef shredded, spiced beef pine, spicy beef shredded, spicy beef pine, and light shadow beef.
I remember that in the early 90s of the last century, the "Old Sichuan" brand beef jerky began to be popular throughout Sichuan, when the five-spice flavor seemed to be the simple packaging of the blue plastic bag, and the spicy taste was the simple packaging of the red plastic bag. Relatively speaking, children are more fond of eating five-spiced, a tear open bag, full of spices, slightly wine-scented beef jerky, salty and sweet, dry and not chai, are reluctant to chew it up, but taste it with a little bit. As for adults, most of them will choose spicy beef jerky, serve rice with wine, or use it as a snack.
Later, I gradually ate beef jerky brands such as "Lollipop Baby" and "Zhang Fei Beef", and now the packaging is more humane and exquisite, with countless small bags in a large bag, or packaged into candy-like, one bite at a time, clean and convenient.
When I was in Tibet, I had a few air-dried beef and it did taste good, but from a health point of view, I prefer to eat cooked meat.
Later, after eating Yak jerky in Tibetan areas, putting it in my mouth vaguely felt that it was a popular Sichuan style, and then a closer look at the manufacturers on the packaging bags confirmed my speculation; including many hada that were popular in the Market in Tibetan areas, they were produced in Sichuan.
Modern nutrition and health science proves that beef is rich in high-quality protein and low in fat and cholesterol, and is recommended for healthy and nutritious food in red meat.
Of course, blue is better than blue, and beef jerky is always our food memory.