The Origin Story of Deng Ying Beef

Deng Ying beef is a famous snack in Sichuan. Slices of beef that shine like a shadow play are cut into filaments. Do you know why it is called Deng Ying beef? The following is a story about the origin of beef in Deng Ying that I compiled for you. Welcome to reading.

According to legend, Yuan Zhen, a famous poet in the Tang Dynasty, went to a restaurant to drink one day when he was a Sima in Tongzhou (now Dachuan, Sichuan). A kind of beef slices on the dining table, ruddy and shiny, very pleasing to the eye, spicy and delicious. After eating, it is crispy and self-melting, with endless aftertaste, which makes Yuan Zhen amazed. To his surprise, this beef slice is extremely thin and translucent. When you lift it with chopsticks, the silk texture on the red beef slices will reflect a clear red image on the wall under the light, which is very interesting. He suddenly remembered what was prevailing in Beijing at that time? Light and shadow play? (Now commonly known as shadow play, people's silhouettes made of animal skins or cardboard are projected onto the curtain with lights during the performance). How much is Nair like, and he cries as soon as he is in the mood? Deng Ying beef? . So Dachuan's beef is based on? Deng Ying beef? This name is widely circulated and has become a famous local product in Sichuan.

Deng Ying beef is unusual, and its ingredients and workmanship are very particular. After a cow is slaughtered, only a dozen pieces of leg meat and tenderloin can be taken, only a dozen kilograms. Slice the meat into thin slices with a long knife, add more than ten kinds of spices such as grass, cloves and tsaoko, mix well, spread the meat slices on a bamboo basket, expose them to the sun to remove moisture, put them in a special oven, control the humidity and bake them until they are cooked, put them in a bamboo tube or paper tube lined with oil paper, mix well with pure sesame oil, sprinkle a little pepper powder and seal them. According to records, during the Guangxu period of the Qing Dynasty, Liu Guangping, the owner of a restaurant in Guandaxi Street, Daxian County, made the most famous Deng Ying beef at that time. 1935, this hotel sent Deng Ying beef packed in bamboo tubes as a local specialty to Chengdu Qingyang Flower Expo for exhibition, and was rated as a first-class food.

At present, the main beef producing areas in Deng Ying are Daxian and Chongqing. The products of the two places are developing continuously and each has its own advantages. An American animal husbandry expert once said that Deng Ying beef is not only a delicious food, but also a wonderful handicraft. If the supply can be guaranteed, the price in the international market can be 4-5 times higher than the current export price. However, the production of beef in Deng Ying is limited by the shortage of raw materials.

Summary of Deng Ying Beef Deng Ying beef is a Sichuan-style food. It has a history of 100 years. Sliced beef tendon of hind leg, salted, dried, roasted, steamed, fried and fried. Spicy, fresh and sweet, it is deeply loved by people. It is named after the thin and wide meat slices, which can pass through the light and shadow and have the effect of folk shadow play. It is a traditional famous food in Daxian County, Sichuan Province. Beef slices are as thin as paper, red and bright, spicy and crisp. Chew them carefully and have an endless aftertaste. Made in the market? Deng Ying beef? There are many product brands, and there are many brands in Chongqing and other places, but the most authentic one is Daxian local brand? Light and shadow Cards.

Nutritional Value of Deng Ying Beef Beef is rich in sarcosine: The content of sarcosine in beef is higher than any other food, which makes it particularly effective for muscle growth and strength enhancement. In the first few seconds of training, sarcosine is the fuel source of muscles.