Allusions in Shuan Jiu Pin

Liancheng traditional famous dish, commonly known as Shuan Jiu Men Tou, originated from Pengkou Valley in Liannan. It is said that in the past, there were many boatmen in Pengkou Valley. They have worked in the water for many years. In order to drive away moisture, they often boil Chinese herbal medicines such as rattan roots and duck grass. Later, a boatman accidentally discovered that it was wonderful to take these herbs together with stewed beef, so the stewed beef with rice wine gradually spread.

Shuan Jiu Men Tou is made of nine essential parts of beef, namely, the tip of beef tongue, tripe, crown of beef heart, tip of beef tripe, lean beef, tripe of beef tongue, beef cardiovascular system, beef tenderloin and beef tripe wall. It is made by strict selection of materials, fine knife work, supplemented by seasonings, rice wine and several Chinese herbal medicines. This dish is tender and crisp, and the soup is delicious. It has the effects of invigorating stomach and kidney, dispelling cold and removing dampness, and is a delicious food with both medicine and food. Because I ate the meat of nine parts of the cow, it almost contained the main essence of the cow, and I ate a cow at one meal.

In the mid-1980s, Li, the chef of Liancheng Hotel, changed into this dish and adopted the practice of Beijing instant-boiled mutton. At the same time, he cooked spices such as pepper, aged vinegar, hawthorn sauce, mustard, ginger juice and garlic on the table. Because there are nine kinds of meat, there are nine different colors, red, orange, yellow and white. They are colorful and delicious. The ingredients are sour, bitter, spicy and astringent, which stimulates the appetite and makes people overwhelmed.

This dish has been listed as a national famous dish.