(This translation was originally published by the Popular Science China Micro Platform)
Air-dried meat is a very distinctive Tibetan food, and the birth of this cuisine is related to the migration habits of nomadic peoples. In the process of migration, the nomads learned to use local materials to make air-dried beef and mutton. Beef and mutton, which are air-dried at low temperatures, are easy to carry and not perish, and have become a popular delicacy among the Tibetan people.
Cut the beef hind leg into thin strips, sprinkle salt on the beef, and rub it hard with your hands on each piece of beef, or this action is more appropriately "rubbing". This is mainly to break the fiber of the beef, which can make the beef less hard, which is also for easy chewing when eating.
When it comes to foods related to "cow", the first thing we think about is to remove the "fat" taste of beef, and secondly, to chew well. The reason why Tibetan air-dried beef is different is largely because it pursues a taste of beef itself, without adding any artificial seasoning, relying only on the power of nature to make it mature and become a delicacy that preserves the natural aroma of beef.
The characteristic of air-dried beef is to maintain the taste and chewiness of beef. Not pursuing deliciousness, it insists on the inherent roughness and fishiness of beef, although it lacks the flavoring of various spices, but it is in line with the most authentic meaning of the word "food".
Recommended for this issue: "Knowledge is Power (In Tibetan)"
Publisher: Knowledge is Power Magazine
Introduction to works (periodicals, books): "Knowledge is Power (Tibetan)" is a comprehensive minority book for compatriots in Tibetan areas, especially young people
Ethnic science popularization publications aim to popularize scientific knowledge, disseminate scientific ideas and scientific methods, carry forward the spirit of science, and serve to improve the scientific quality of the Tibetan masses, especially to sow scientific seeds to the vast number of Tibetan youth, enlighten scientific wisdom, and ignite scientific dreams.
Author: Wang Lei
New Media Editor: Yao Di