Dry-steamed beef is a traditional local dish in Rongchang with a long history. Its meat is tender, soft and melts in the mouth. It subverts the shortcomings of traditional beef that is hard and difficult to digest, and is deeply loved by consumers. In 2019, the skill of making dry-steamed beef was included in the sixth batch of intangible cultural heritage representative projects in Chongqing, and there is currently one representative inheritor at the municipal level.
Beef is rich in protein and amino acid . Its composition is closer to the needs of the human body than that of pork. It can improve the body's disease resistance. It has good effects on children in the growing and developing period and patients undergoing surgery and post-illness recuperation in terms of supplementing blood loss and repairing tissues. Traditional Chinese medicine in my country believes that beef has the functions of replenishing qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and wind, quenching thirst and salivation, and is suitable for consumption by sub-healthy people such as depression of qi, shortness of breath physical weakness, weak muscles and bones, anemia due to chronic illness, and yellowish and dizzy complexion. Eating beef in cold winter has the effect of warming the stomach and making it a good tonic in cold winter.
Dry steamed beef table food
"Steaming" is one of the traditional cooking techniques, and dry steaming is a cooking method derived from steaming. The method of making dry steamed beef is: marinate the beef in the first step. Cut the beef into large pieces and marinate it with salt, sugar, pepper, beer, white wine, ginger, monosodium glutamate, spices, etc. for about half an hour; in the second step, steam it in a basket. Place the mustard shreds in a bamboo or wooden steamer, place the marinated beef on top of the mustard shreds, add water to the pot and bring to a boil, steam over high heat for seven or eight minutes, then take out and let cool; the third step is to slice and serve. Cut the steamed beef into slices of different sizes, sprinkle some coriander, chili powder, Sichuan pepper powder and other seasonings on top, stir evenly and serve. This is a more homely preparation method.
Dry-steamed beef is different from other beef production processes (other beef is mostly made in the form of soup, braised, fried, air-dried, etc.). It adopts traditional Chinese cooking technology. The beef raw materials after being coded are placed in a steamer and matured using steam to retain the umami substances in the beef. The nutrients are not destroyed and the shape of the dish is fully maintained. During the heating process, there is sufficient water and the humidity reaches a saturated state. The mature beef has a tender texture and a soft taste. This cooking process not only maintains the nutritional content of the beef, but also achieves the original flavor and delicious taste, and fully maintains the integrity of the shape of the dish. Dry-steamed beef can not only be "steamed" and eaten, but can also be used as a portable snack food. It is an ideal choice for family dining tables, travel, gift customization, and casual drinking.
Dry-steamed beef gift box packaged food
"Dry-steamed beef" intangible cultural heritage time-honored food has won the silver medal in the 2021 "Chongqing Good Gifts" Competition, Chongqing Time-honored Brand, National Invention Patent , China Famous and Excellent Food and other honors. Dry-steamed beef has opened nearly 300 chain stores across the country and has become a gourmet myth in Chongqing and even the Chinese catering industry. It has important reference value for studying local history, production, life, and dietary customs.
on-site tasting guide
(1) Transportation lines
1. High-speed rail: Chongqing (Chengdu) Station to Rongchang North Station , and then take public transportation in Rongchang District Tools to reach the destination; 2. Car: Go to Rongchang from Chongqing (Chengdu) Tourism Distribution Center (Long-distance Passenger Transport Station), and then take public transportation in Rongchang District to reach the destination; 3. Self-driving: Take the Yukun Expressway (or Chongqing-Rong Expressway ) in the central city of Chongqing (Chengdu), get off at the Rongchang exit, and navigate to the specific destination.
(2) Intangible cultural heritage delicacies:
1. Food: braised white goose, yellow jelly , bed-covered noodles (fried soybean noodles), mutton soup, lard cakes, steamed beef, halal beef, Jiang's white chopped rabbit, shaved pig soup, black bean fish, steamed fish with flour, Hakka Nine large bowls, gray water rice dumplings , moxa cakes , river bun vermicelli (hot and sour noodles), fried glutinous rice balls, sesame balls , gray water cakes; 2. Drinks: Shaojiu Fang Baijiu, Zhisheng Baijiu, Qingsheng Baijiu, and grain liquor; 3. Food: "Qin Laowu" twist, crispy twist , 榙 sea pepper, Baicao eggs, Chunlin hot pot base.
(3) Appreciating the landscape
Wanling Ancient Town , Antao Town, Xiabu Town, Rongfeng River Scenic Area, Changzhou Ancient Town Li, Changzhou Bajing Garden, Yudai River Ecological Park, Haitang Park, Xiangguo Park, Laixi River Sports Park, Yuxi Botanical Garden, Gufo Mountain Scenic Area, Qingjiang River Island, Renyi Sanqi Lake/Baifuowan, Hebao White Pagoda/Zhenyuan Hall, etc.
(4) Local products:
Rongchang folding fans, linen fabrics (clothing, footwear, bags, etc.), linen handicrafts (linen calligraphy and painting, linen folding fans, linen accessories, etc.), exquisite pottery, Rongchang pork, braised white goose, roasted suckling pig, river bun vermicelli, Rongchang tea, bamboo shoots, Panlong ginger, etc.
