"Shengxi Sauced Beef" originated in Guangxu period of Qing Dynasty (189) and has a history of more than 1 years. With relevant historical records, Zuo Baogui, a famous Hui anti-Japanese soldier (ancestral home in Zuosanli Village, Qihe County, Shandong Province), led Zuo Jiajun to kill the enemy heroically. Whenever he won the battle, he made his military artists cook sauce beef, and rewarded Zuo Jiajun with flour and oil to celebrate. At the dinner, all the foot soldiers praised the sauce beef, which was full of sauce, and it was a story in the army for a while. The ancestors of Shengxi passed this traditional production process down from generation to generation, and after several generations of production artists devoted themselves to studying and constantly improving, a unique production process of "Shengxi Sauced Beef" was formed. "Shengxi Sauced Beef" was founded around the founding of the People's Republic of China by Zuo Dianchen, the great-grandfather of Zuo Enxi, a Hui nationality in our county. In 193, it was just a folk snack selling baskets, going from door to door, and pushing carts to go to the market, which can be described as a small business. In 1955, Zuo Enxi's grandfather Zuo Jihong founded the "Shengxi Steamed Bun Shop" in the old town of Qihe. At that time, steamed buns and sauce beef became indispensable dishes for merchants, and the business was very hot. During the Cultural Revolution, Shengyiren was once silent. After the reform and opening up, Shengyiren returned to his old job. In October 1978, the first "Shengxi Sauced Beef" food store was opened in Qihe County, which was sold with cooking. Whenever the sauce beef comes out of the pot, it smells delicious and wafts out of the street, attracting customers from all walks of life, queuing up to buy it, and people are quick to eat their fill. Drinking with food, entertaining guests at home, eating with sesame cakes and fire, and even traveling abroad are all rare delicacies. Up to now, the business is very prosperous, and the demand for products once exceeded the supply. Shenggratifying makes this traditional famous food shine again. In order to meet the needs of customers, two chain stores were opened in the county in the second year, and an application was made to the State Administration for Industry and Commerce for registration of the "Shengxi" trademark. "Shengxi Sauced Beef" is very popular among consumers. Besides its unique formula, it is also proud of the high-quality and natural Luxi yellow cattle (commonly known as stupid cattle), which is the unparalleled best raw material for "Shengxi Sauced Beef". In order to select more high-quality Luxi yellow cattle, enterprises have set up "inside lines" in 118 villages in the town to collect information on selling cattle, forming a close information network, and each cow has one. First of all, it depends on whether the cow's body shape is healthy, second, whether the cow's teeth are over two years old, and third, whether the grass and feed eaten by the cow are high-quality and fresh. Corn and bean cakes must be "green" feed and cannot contain any hormones. If one of them does not meet the standard, even if the price is cheap, it will not be collected. First of all, the "purity" of the product is guaranteed in raw materials. After the "draft" step, the cows are not directly put into the slaughterhouse, but are "settled" in a comfortable cowshed. They are not slaughtered that day, and stored in the waiting-to-be-slaughtered column for 12 hours, so that the excess water can be removed. Then, after passing the strict quarantine inspection by the veterinary department, the imam personally takes the lead in slaughtering and processing according to the traditional Muslim customs, and then the meat quality is more delicious after 48 hours of low-temperature detoxification and acid discharge in the acid discharge warehouse. "Shengxi sauce beef" is also very particular about the choice of meat. The tendon, chest, rib fan and other parts of Luxi yellow cattle are the best raw materials for making "Shengxi sauce beef". It is supplemented with more than 2 kinds of natural and precious condiments, such as nutmeg, Amomum villosum, clove, etc., and marinated for 12 hours with old circulating soup. First, it is cooked for 1 hour with high fire, skimming the floating foam, taking out the meat, pouring it into the sauce, boiling, and filtering the soup of cook the meat with gauze to remove the slag foam. Put the beef bones in a pot, quickly pack the tightly packed meat on the beef bones, put it in a big bag, cook it with strong fire for 1 hour, then cook it with slow fire for 3 hours, add the old soup while cooking, stop the fire and stew it for 3 hours, take out the soup, and let it dry and cool thoroughly. The finished product is ruddy in color, fresh and tender in meat, rich in sauce, ripe and delicious, and the sliced soup has higher nutritional value, and has the functions of nourishing the spleen and stomach and nourishing qi and blood. In fact, there are two key techniques for making "Shengxi Sauced Beef": First, the use of various seasonings. If there are too many ingredients, the smell of the medicine will be too heavy, and if there are few, the smell will be unclean. It's about mastering the heat. If the fire is small, the sauce won't get the whole flavor. If the fire is too urgent, the meat will be chopped, and the nutrients will be lost. For a long time, it has been known as the "Shengxi Craft and Marinade Expert". Many people want to learn the skill of "Shengxi Sauced Beef" and fail because they can't master these two points.