In our daily life, the most commonly eaten meat ingredients, beef should be counted in addition to pork and chicken. For example, when you go out for breakfast in the morning, many friends like to eat a bowl of beef noodles . When lunch comes, you will come to a serving of stir-fried yellow beef , or go to the braised vegetable store every now and then to buy some chopped braised beef and braised beef tripe , which is paired with coriander, peanuts, and cold sauce. After mixing well, it will be a delicious dish.
I believe everyone knows the three provinces in central China, Hubei is in the middle, Henan is on the top of Hubei, and Hunan is on the bottom of Hubei. Due to geographical reasons, I have eaten yellow beef in Henan and hampers from Hunan, especially Xiangxi yellow beef. It is one of the best yellow beef varieties in the south of our country.
There are many friends who like to eat raw boiled beef, there are many friends who like to eat steak, and there are also many friends who like to eat beef bones, but have you ever thought about this question: Where is the best beef in the country?
Today we will tell you where the beef is the best place to eat: Where is the best place to eat beef in the country? After selection, these 7 places are relatively famous. Does your hometown have?
You can also leave a message in the comment area to express your opinion? Do you like beef? What is your favorite cooking method? Is it fried yellow beef, carrot roasted beef brisket, or braised beef?
1. Where is the best beef in the country?
First of all, let me tell you the main origin of beef? There are the following provinces: Nanyang, Henan, Yangxin, Shandong, Langzhong, Sichuan, Tongliao City, Inner Mongolia, Korqin, Inner Mongolia, Xilingol Duolun County, Faku, Liaoning, Pulan, Anhui Mengcheng, Gansu, Zhangye, Gansu, Luoning, Gansu, Rongchang, Gansu, and Qingshui County.
1. Xinjiang beef is a leader in the beef industry. In terms of taste, Xinjiang beef has received widespread praise and recognition. This way, because Xinjiang has unique natural environment and the local pastures are plump than any place in our country. The grassland here contains salt, lush weeds, and good water quality. The cattle herd can run freely here. Therefore, the beef produced in Xinjiang has a high protein content and the beef tastes more chewy.
2. Inner Mongolia Korqin has the reputation of being the "home of scalpers". It is one of the few uncontaminated grasslands in the world. In the breeding industry, Korqin has an absolute advantage. It is a golden pastoral area. The farmed beef is juicy and elastic, fragrant but not greasy.
3. Shanxi beef, I have to talk about Pingyao . This is a basin with dense forests, the mountains are full of lawns, abundant aquatic plants, and various plants that are common in medicine and food. Coupled with the mild local climate, it provides high-quality growth conditions for local cattle. At the same time, in beef processing, locals have brought beef to the extreme, making Pingyao's beef tender and the cooked beef soup is also more fragrant.
4. The yellow beef in Henan, I have to talk about Nanyang. This is the "first of the five yellow beefs in China". The grass and water source of the vein of Funiu Mountain. The yellow beefs raised are fat and strong, with strong strength, tender meat and tender taste.
5. Shanxi beef, Shanxi beef is very famous. Thanks to Shanxi's geographical location, vast plains, dense forests, and pure natural Chinese herbal herbs, scalpers can eat Chinese herbs, and the cultural climate is very suitable for scalpers to grow.
6. Tibet beef, type Wuqi cattle are farmed in a natural pasture above 3,700 meters due to its geographical environment and climate characteristics, which bring unique advantages to cattle growth. It is a national geographical indication product in China. It has a bright red appearance, a tight and elastic meat, with a special fishy smell of beef, with a less fat content, and it is more difficult to bite than ordinary beef.
7. Hunan yellow beef, I have to talk about the yellow beef of Huaihua . Here we are connected to Yunnan-Guizhou Plateau . forest coverage rate is high, the pasture resources are abundant, and the water quality is superior, which is very suitable for the growth of scalpers. Xiangxi yellow beef is one of the best scalpers in the south of our country. Xiangxi Xinhuang beef is also a national geographical indication product, with a strong fragrance and tender meat.
2. Where is the best beef noodles in the country?
Delicious beef noodles appear most frequently in our daily lives, and it is also one of the ways we can get close to getting to beef noodles. Below, let’s talk about the best beef noodles in the country?
1, Lanzhou Beef Noodle , the production process of noodles is not the scope we are discussing today. It only talks about the beef in the bowl and the beef in the Lanzhou Beef Noodle, which is thin but not tiring, and has a crispy and tender texture.
2. Hubei Xiangyang beef noodles can reflect the strong market atmosphere. In fact, what you eat is not beef, but beef offal, which is rich but not greasy, and is delicious but not dry. 1.
3. Kunming Dashuang Beef Noodles. Dashuang Beef is a specialty of Kunming. It uses the ribs and tendon meat of Dean scalpers. It is fried and braised after being braised. The characteristic of this beef noodles is that the beef is relatively large and the soup made with beef bones has a strong taste.
4. Guangdong beef brisket noodles, use fascia-connected meat, fat and lean beef brisket, the noodles are chewy, the beef is crispy and rotten, the soup is delicious, suitable for all ages and young.
3. How to distinguish between true and false when buying beef?
1. Color: carefully observe the color of the beef. Fresh beef chicken is even red, shiny, white in fat or yellow in milk. Second-fresh beef, the muscle color turns slightly darker, the cut surface is still shiny, but the fat is dull.
2. Smell: Fresh beef has a normal smell unique to fresh beef, and the second-fresh beef has a slightly ammonia or sour taste.
3. Viscosity: The surface of fresh beef is slightly breeze-dried, and the touch is not sticky to the hands. However, the surface of fresh beef is dry or sticky to the hands, and the new section is relatively moist.
4. Elasticity: Fresh beef, the depression after acupressure can be restored immediately. The depression after acupressure is slower and cannot be completely restored.
5. Is the beef filled with water? After the beef is infused, the beef fiber will appear more rough. Although the beef has a tender feeling, if you look closely, you will seep out the surface of the beef. If you touch it with your hands, it will not stick to your hands, but it will feel heavy in wet.
4. The 4 best parts of beef, the meat is tender and good taste?
introduces to you which provinces produce beef and where the beef noodles are delicious. Let me tell you the four best parts of beef, which are fresh and tender and have a good taste?
1. Beef tenderloin, the tenderest part of the beef body, can be said to be the best product among beef. The meat located on the spine of the beef is cut out and it is strip-shaped. There is only one on each beef, about two pounds, so the price will naturally not be cheap. At the same time, beef tenderloin has low fat content, almost all of which are lean meat, tender and juicy, and have a delicate taste. The famous " filet mignon " is made of beef tenderloin.
2. Beef eye meat is a piece of meat between the beef ribs and the spine of beef. It looks like the eyes, so it is called beef eye meat. The meat is very soft and juicy, covered with snow-patterned fat, suitable for shabu, roasting, frying and stewing.
3, , beef , is the meat on the back of the beef’s neck and on both sides of the spine, commonly known as neck meat. Because it exercises less, the meat is tender and the fragrance is similar to that of beef eye meat, but the fat content is lower than that of the eye meat, and the pattern looks particularly obvious. It is the same as the marble pattern, which is suitable for stewing, frying, and barbecue. It is also very delicious when used in hot pot.
4, beef tendon meat is mainly distributed on the beef thighs. It is the thigh muscles of the beef. It has a large amount of movement and has a protruding tendon. The meat is wrapped in the tendons and the tendons are wrapped in the meat. The meat is firm and elastic, with regular texture, and has a relatively tight and chewy texture. It takes a long time to stew before it can be soft and rotten. It is suitable for making braised food, such as braised beef, sauce beef, etc. However, beef tendon meat is also divided into front tendon and hind legs beef tendon , and the front legs tendon meat will taste more tender.
at the end of the writing, I would like to say a few words, where is the best beef in the country? After selecting these 7 places, they are more famous. Does your hometown have?
I believe everyone knows the three provinces in central China, Hubei is in the middle, Henan is above Hubei, and Hunan is below Hubei. Due to geographical reasons, I have eaten Henan yellow beef and Hunan yellow beef, especially Xiangxi yellow beef. It is one of the best scalpers in the south of our country.
, Hubei, you can often buy beef and mutton sold by the name of the beef and mutton sold by the name. It is impossible for beef from Xinjiang or Inner Mongolia. It is just that you are more willing to believe them. You always think that the beef and mutton sold by locals in Wuhan will be more reliable. Of course, I also know that this is more of my own beautiful expectation.
We try to be as appropriate and share dishes with you between the text and pictures through original pictures. They are delicious, beautiful and nutritious. What kind of food do you want? I hope we can give it to you here!
