Huobianzi beef is a traditional specialty of the ancient salt city. It is famous for its high quality, delicious taste, paper-thin slices, and long-lasting crispy aroma. Huobianzi beef originated in the Qianlong period of the Qing Dynasty and has a history of more than 200 years. It has strict selection of materials, fine knife skills, exquisite craftsmanship, unique flavor, lingering fragrance and long aftertaste. The Ziwei brand Huobianzi beef produced by the Zigong Food Company's preserved products processing plant won the Bashu Food Festival's gold medal after winning the Ministry of Commerce's Quality Product Award in 1988 and the silver medal at the first National Food Expo. Huobianzi beef has a long and delicious flavor. Guests from Zigong will be amazed after just one taste. It is still an exclusive delicacy of Zigong. In the 1983 National Pickled Products Competition, Huobianzi beef scored the highest, making it the most popular among Chinese people. A must in food culture! Now Daodaoshuang brand Huobianzi beef is selling well all over the country. [Edit this paragraph] [Legend of Huobianzi Beef] The reason why Zigong became the "Salt City" is because it is rich in table salt. Table salt is fried with brine deep in the ground. Steam locomotives are used as power to lift up the brine from deep in the ground. , that was after the 1920s and 1930s. Before then, the power to carry brine was usually cattle, the kind of strong buffalo used for plowing fields. During the Qianlong period of the Qing Dynasty, a rare rinderpest broke out in Zigong. The plague started in Da'anzhai and then spread to Ziliujing, Gongjing, Yantan, Dengguan and other places. Within a month, more than a thousand cattle were used to push water in Zigong. More than half of the strong bullocks that carried water died from the disease. This was a terrible time, especially for the salt merchants, because after the cow died, they had no power to push water and burn salt, so the losses were naturally heavy. The salt merchants were forced to look sad, and there was nothing they could do about the dead cow. Among them, there was also the most clever one. A large salt merchant named Xiong in Da'an adopted the idea of ??one of his stewards and passed on part of the losses caused by the dead cows to the workers. Boss Xiong summoned the salt workers and said, "Guys, I, Xiong, have been unlucky for five lifetimes. 85 of the 95 strong cattle pushing water died in a few days. This is a loss of three or four." You can't get it back even in years. Normally, you are reluctant to eat beef. Now, the brothers are in trouble. You help the brothers. Even though it is a dead cow, the beef is still delicious, and you will not suffer any loss. I'll pay two months' wages for the cow and carry it back to each person's house. Maybe it can be sold for some money. That's it. It's a big favor for everyone to help me Xiong." At that time, in Zigong, the streets and alleys were full of beef sellers. Who were selling this dead beef? Since they couldn't get their wages, the workers had no choice but to accept it with resignation. As a result, every salt worker ate beef as a meal. This was a real disaster for the salt workers. Back then, it was not possible to use refrigerators for refrigeration. In those days, Zigong was in the dog days of August and September. The temperature was generally close to 30 degrees, which was the time for food to rot and go bad. During the season, everyone complains and every family sighs. What to do? Under pressure, the hard-working and intelligent salt workers had to come up with some special methods to "clean up" the piles of dead beef. It is said that among the salt workers there was a young man named Zeng Shugen, known as Zeng Erwa. This man was extremely smart. His father was once a famous "cook" (i.e. chef) in the Da'an area and specialized in making beef. Unfortunately, he died young. His mother, Zeng Wang, was industrious and frugal, kind and capable, and managed her family well. But in the past, women in the salt fields had no status and could not go out to work. They could only cook and take care of children at home. Because her family was poor and could not afford firewood, she had to go out to collect coal flowers (unburned coal) as fuel. There were too many poor people at that time, and it was not easy to pick up coal flowers. One day, she saw some coal flowers among the piles of cow dung. There are a lot of undigested grains, grass and gourds. I wonder if I can use them as firewood? So she mixed the thin and wet cow dung with some sticky yellow mud and made it into circular sheets about one foot in diameter, shaped like a big cake. Wang gave them a nice name, " Cow shit cake”. A few days later, the cow dung cake stuck on the wall or stone wall was dried. She took it home and tried burning it. However, she did not know that it was easier to burn than coal. The flame of this "cow dung cake" was green and faint, and not only did it not burn in the stove The stench of cow dung gave off a strange fragrance. She smiled. There were plenty of cow dung cakes in the salt field, so there was no need to worry about lack of firewood.

Then skilled workers cut the meat into inch-thick slices, then nail them to a wooden board at a 45-degree angle, and use a blade to cut them into paper-like slices without any holes or seams. Then they spread a little salt and soy sauce on them and hang them. Dry it in a ventilated place, then spread it on a bamboo strips drying cage, use "cow dung cake" - mix cow dung and grass to make a cake shape about 30 cm in diameter, stick it on the wall to dry, and use it as fuel for baking . The beef baked in "cow dung cake" has a special fragrance. The beef at this time is as thin as a cicada's wing, bright red and transparent. Through the thin slices of beef, you can see the text pattern behind it. Finally, add chili red oil and it becomes Huobianzi beef. The method is to select good quality beef, remove the tendon and omentum, cut it into pieces of meat more than an inch thick, spread it flat on a slanted wooden board and nail it, and then use a very sharp thin-bladed knife to cut the beef transversely into very small pieces. The extremely thin film is pulled apart. This incision is extremely demanding on craftsmanship. It requires uniform thickness when retracted, and the light can be faintly illuminated, but no leakage is allowed. Then spread these thin slices of beef with an appropriate amount of salt and soy sauce, hang them in a ventilated place to dry, and then spread them out one by one on a large, breathable bamboo fence. The bamboo fence is supported by specially made beams. Slowly smoke the kang with low fire using cow dung cake to make it crispy but not sticky, and turn into slag when chewed. If you like spicy food, just chop it up and mix it with a little red oil chili pepper. Some restaurants like to coat the beef with a layer of chili red oil, which is more than one foot wide and two feet long, and hang it on the door as a sign. It looks red, oily, and shiny, and it's really exciting. The last point is that this kind of Huobianzi beef must be baked with cow dung cake to taste particularly delicious. If it is grilled with charcoal or something else, the taste will be much worse. [Edit this paragraph] [Taste of Huobianzi Beef] Huobianzi beef tastes crisp but not sticky, is dry and fragrant, has a mellow and delicious taste, has a long aftertaste and is easy to carry, making it a unique specialty of Zigong. Huobianzi beef won the gold medal at the Bashu Food Festival after winning the Quality Product Award from the Ministry of Commerce and the silver medal at the first China Food Expo in 1988. Huobianzi beef has a long and delicious flavor. Guests from Zigong will be amazed after just one taste. It is still an exclusive delicacy of Zigong to this day (2008). In the 1983 National Pickled Products Competition, Huobianzi beef scored the highest. , is a must in the Chinese nation’s food culture. Huobianzi beef tastes crisp but not soft, is dry and fragrant, is sweet and delicious, has a long aftertaste, has a long shelf life, and is easy to carry. It is a must-have among beef foods. Therefore, it has been a good gift from Zigong for hundreds of years. It has also won many national, provincial and municipal awards and was included in the book "China's Unique". "Huobianzi" has become the registered trademark of Zigong Tianhuajing Food Company. The "Huobianzi" beef series produced in Zigong City not only retains the traditional flavor, but also is innovative. It sells well all over the country and is in short supply. With high-quality raw materials, unique technology and unique taste, it is "unique in China". Huobianzi beef is well deserved to be among the "Five Treasures".