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Let's take a look? Photo/soogif
-Fengwu Junyu-
On the traditional Chinese dining table, pork, chicken and fish are the absolute "overlords" of meat, but there is little place for beef. Even in many dynasties, secretly killed beefs and ate meat, , and would be arrested in prison. could be reprimanded at the least, and would be exiled at the worst. Therefore, in novels such as "Water Margin", those who eat beef and drink white wine are almost not "good" things.
In "Water Margin", before Wu Song beat the tiger, he first came two pounds of beef. Photo/CCTV version of "Water Margin"
Of course, such explicit ban is not that the beef is not delicious, but that it is too delicious! After all, in a farming society with low productivity, if all the cattle are eaten, who will help the people farming and work ?
Perhaps it has been "tabooed" for too long, and beef is particularly tempting. So since the late Qing Dynasty and the early Republic of China, cattle raising technology has become more and more mature, and eating beef is no longer banned by the government. People in various parts of China have begun to bet their love for life and their full love on beef. The long-term desire for "creation" was finally vented. Let’s take a look at how many authentic flavors have been explored from north to south?
Beef with sauce. Photo/TuChong·Creative
I heard that the most delicious beef is on the grasslands in the northeast
Where is the most delicious beef in China? First, we must go to the grassland where "the wind blows the grass and sees cattle and sheep" to search.
The grassland with "the sky is vast and the wilderness is vast" is most suitable for the free growth of cattle and sheep. As one of the most ideal natural pastures in China, it undertakes Inner Mongolia Plateau and Korqin Grassland in the Songliao Plain. The harmonious rotation of rain and sunlight has nurtured a unique "grassland red pearl" - Chinese Grassland Red Bull . The thin-flake fat beef rolls are delicate in fiber and beautiful marble patterns, which are a must-have for Fengwujun’s hot pot.
This chopstick is down~ Photo/soogif
In , Jilin Tongyu County, on the east side of the Korqin Grassland, a table of , full cow banquet is the warmest way to welcome guests. Bright red grassland red beef, full and chewy , the meat quality of different parts can be cooked with the ultimate tempting taste through different cooking methods.
From beef lip to oxtail , from oxeye to ox hoof , from beef to beef to beef bone or even oxin water , any dish is the food wisdom of Tongyu people. Fresh rib meat with dry pot sauce; tender beef brisket can be stewed with yam; cut the beef chest into fry, stir-fry the beef head, add braised oxtail , and even beef serum can be added to eggs and served in the steamer. Faced with the dazzling array of beef, almost everyone's language system will go down, and only one word is left: "Awesome!"
Braised oxtail. Photo/Huitu.com
In addition to Tongyu, Jilin, there are similarly regulated whole-cattle banquets in places with developed breeding industries such as Gansu Pingliang and Yunnan Xishuangbanna.
Pingliang has had a tradition of raising cattle since ancient times. After years of cultivation, the beef here has excellent quality , the meat is tender, and the meat is full of aroma. The best way to eat flat-cold red bull is hot pot. The freshly cut beef is strictly and sour . It changes color and cooks when it is dipped in special salty and spicy seasonings. Not only did he have tooth, his mouth was filled with gravy and there was no smell of meat, which made people not want to put down the chopsticks in his hand, but just wanted to keep eating like this.
flat-cool Red Bull. Photography/Zhu Rui
In the Northeast, raising cattle is one of the dreams of almost every middle-aged and elderly man. Every spring, when the snow fields in the forest melt, the vegetation nourished by snow water grows particularly lush. Drinking the forage grown up with snow water is one of the favorite foods of cattle and sheep.
YanbianKorean Autonomous Prefecture, because it is far away from the Central Plains, it has started to raise cattle on a large scale more than 200 years ago. Perhaps because of the good diet structure, Yanbian scalper has a tender meat and a particularly abundant juice. It was selected as one of the five best beefs in China . It is said that Yanbian scalpers are related to Japanese Wagyu and Korean Korean cattle.
Yanbian charcoal grilled beef. Picture/TuChong·Creative
In the Northeast where everything can be grilled, the barbecue option naturally also includes the way to eat beef. In Yanbian, people often marinate the sliced fresh beef and add ice vinegar, sugar, onion paste and other seasonings. The secret to improving freshness is to add a few spoonfuls of , the Korean special soy sauce .
is in Yanbian, and often the family is guarding around the charcoal stove, talking while picking up beef slices with chopsticks and putting them on an iron grate to grill. Under the roasting of charcoal fire, the tender beef slices faded from the red embarrassment and formed a light yellow burnt shell on the surface. After the beef is roasted, dip it in some dipping sauce made of seafood sauce wine . The moment you put it in, the beef gravy water mixed with the fresh fragrance of the dipping sauce, and it exploded between the cheeks. Even though there are snowflakes outside the house, the hearts of Yanbian people are full of wealth and warmth.
Who can withstand this magic with oily roast beef? Photo/Internet
Northern beef, a good friend of carbohydrates
During the Qing Dynasty, Yuan Mei mentioned beef in "Suiyuan Food List", saying that it "a single-tasting and solitary walker, and you cannot add other things to match." When I first saw this sentence, many people probably wondered in my heart, afraid that Mr. Yuan had been born hundreds of years ago and missed too many delicious dishes with beef. Among the many ingredients, the one that is soul mate with beef is the happy carbohydrate food.
Lanzhou beef noodle . Photo/TuChong·Creative
Beef’s “out-of-the-box” is due to the encounter with noodles. In China, from south to north, from east to west, almost no one can reject the charm of beef noodles. And in the beef noodle circle, Lanzhou beef noodle is a legend. Unlike the large barbecue beef with Taiwanese beef noodles, the few slices of beef that are as thin as cicada wings in Lanzhou beef noodles can be ignored.
The secret of Lanzhou beef noodles is called beef noodles. For Lanzhou people, meat has never been the protagonist of beef noodles. The soup made from with Zhangye is the key . The transparent clear soup soaks in the noodles, which are wrapped with the sweetness of malt, and the strong aroma of beef bones that is difficult to replicate.
With this spoonful of red chili oil, Lanzhou beef noodles are complete. Photo/VCG
Drinking Qilian Mountain Zhangye beef cattle grown up with snow water. They are strong and thick beef bones. They are most suitable for to stew soup in the dish. In Zhangye, beef and flour can also be arranged and combined into the shape of beef rice .
is similar to Lanzhou beef noodles, and the beef rice is mostly for breakfast. A large pot of soup ingredients at the door is a standard beef restaurant. When the main ingredients are cooked, the boss swiped a spoon in a large basin with a spoonful, scooped out a spoonful of soup ingredients and poured them into the bowl. The dough pieces as big as rice grains floated instantly, round and very festive. Finally, sprinkle a few slices of beef and a few pieces of potatoes, and a bowl of beef rice is ready. has meat, noodles, and vegetables, warm and realistic, just like the life attitude of Gansu people.
Beef rice. Photo/Huitu.com
Most of the beef on the dining table of Hebei people comes from Hebei Dachang . The big factories around Beijing have always been the exclusive ranch of Royal . Unlike the thicker beef cattle in Gansu, the color of the large-scale fat cattle is much softer and the meat is softer and juicier.
If donkey fire is the "LV" in the food world of Baoding , then beef pancake is Baoding's "GUCCI". In the beef pancake shop in Baoding, you can always hear the saying "how many pancakes". This interesting measure is the ratio of beef sauce to noodles. For example, two pounds of meat and one ounce of cake means two ounces of meat.
Beef hood cake. Photo/TuChong Creative
Baoding’s beef pancake is a bit similar to Xi’an’s mutton soaked buns.Half a bowl of hand-pulled pancakes, paired with a few ounces of sliced beef, poured with a spoonful of beef soup, and ate a bowl of it. The perfect combination of protein and carbohydrate is satisfying and satisfying.
Along the Yangtze River, beef should be eaten from morning to evening
"Drink morning wine and eat hot pot" is a daily routine for Hubei public security people. On the beef street in Gong'an County, basically every " beef stove" restaurant is full from drinking morning wine in the early morning to having late-night snacks.
Beef stove. Picture/Network
Public Security’s beef stoves are mostly made of Jianghan buffalo as raw materials. The flat terrain of Jianghan Plain , lakes, rivers and waters are scattered, and the water and grass are abundant. The Jianghan buffalo growing in this environment not only has fleshy and , but also chewy full and juicy .
The so-called beef stove is the nickname of beef hotpot by the public security personnel. Fresh beef tenderloin, does not need to be marinated , stir-fry directly, and stew with sauces made from butter, chili, pepper and other ingredients until soft.
Beef stove. Photo/Network
Although it has not been marinated, the meat in the beef stove has no fishy smell. Each piece of meat has shredded meat and , is crispy and easy to taste, and it is also chewy. When it comes to eating spicy food, Hubei people are an underrated group. The hot beef stove is wrapped in a layer of thick red oil , with a dangerous and seductive color, and is waiting for an opportunity to stimulate the tip of your tongue.
In the hearts of Nanjing people, beef looks like a crescent-shaped pot stickers . The fresh beef is chopped into filling and wrapped in dough into slender curved pot stickers. The beef pot sticker in a spiral shape in an iron plate was coated with rapeseed oil, and was coated with a layer of golden yellow. Under the scorching heat, the crust of the pot sticker slowly becomes crispy.
Beef Pot Stickers. Photo/TuChong Creative
"One or two pot stickers, one bowl of beef soup" is a classic pairing of Nanjing breakfast . The freshly cooked beef pot stickers are crispy at both ends, but delicate and soft in the middle. If you are not careful, the full soup will flow down your chin.
Although on weekdays, the various regions between the east, west, south and north are so different. But during the Chinese New Year, people from all over the world have a surprisingly consistent mood of stocking up goods. How to deal with leftover meat during the Chinese New Year? The lees of wine are the answer given by people in Shaoxing.
Ancient method of dried beef. Photo/Huitu.com
sucked dried fish, chicken, duck, and beef. Shaoxing’s wine lees can be bad. In terms of food, Chinese people have always had the ability to turn decay into magic. Just like Shaoxing people, the rice wine rosé is attached to beef and other dishes, and the surprise taste of fragrant beef is poured into the scented beef. How many ways to eat
Southwest and South China beef?
has all kinds of ingredients. In the eyes of Chinese people who respect the food the most, ingredients like beef can always be discovered with unique flavors.
后文 , are you cosplay matcha? Photography/Lu Yukun
"If you don't eat beef hotpot soup, you'll be in vain to go to the Dong village." beef hotpot , also known as "Baicao Soup", is a way for the Dong people in Qiandongnan, Guizhou to treat guests. However, due to the drag on appearance and alternative production methods, Niu Bi hot pot is often "beat" into the hierarchy of dark cuisine .
soup base is the soul of beef hotpot. But the production of this "soul" pot bottom is indeed quite "scary". Before the cow is slaughtered, feed medicinal materials such as Polygonum multiflorum and Codonopsis. After slaughtering, take out the Chinese herbal medicine that has not yet been digested in the cattle stomach, squeeze out the liquid, remove the residue, and cook slowly with ginger, pepper, tangerine peel and other ingredients.
Beef hot pot. Photo/soogif
However, it depends on the taste of beef hot pot. In the eyes of Dong people, the beef hot pot has a fresh herbal fragrance . After eating fresh beef, the fragrance becomes more and more obvious. However, in the eyes of outsiders, the light green soup base is enough to make people discourage it. What's more, the soup base of the beef hot pot has a distinct rotten smell under low heat.
in Guizhou Huaxi , Guizhou buffalo meat and rice noodles form a CP.Because is so popular, it often cannot find a location in beef noodle shops in Guiyang. Some people even summarized the beef noodle guide: "In Guiyang, when eating beef noodle, it is best for three people to go with each other, one observes the place, one queues to pay the money, and the other queues to serve the bowl."
Huaxi Beef Noodle . Photography/Apple
A bowl of authentic Huaxi beef powder, snow-white rice noodles, red beef pieces with sauce, ivory-white sauerkraut, and green onion and coriander are all indispensable. Of course, the "topping" of sauerkraut and coriander means differently. beef cubes are used to keep things in the market. Stewed until soft, with chopsticks, it collapsed into the rice noodles, and sprinkled with oily flowers.
likes spicy food, add a few spoonfuls of spicy food, and the red oil soup looks like it will feel appetite. In fact, Huaxi rice noodles without peppers are also very attractive. After 's slippery rice noodles were tangled with the teeth and cheeks, they drank them together with the beef squeezed out of marinade, then put a piece of crispy sauerkraut as a candidate, and then took a sip of the soup made of scallop bones, and felt that every pore in the body was opened one by one, emitting a little warmth.
Yulin Beef brisket flour. Photo/TuChong Creative
In the South China area, buffalo meat has a long growth period and relatively tender meat, and is a regular customer on the dining table. Compared with beef, beef brisket is much more popular in Yulin, Guangxi. Judging from the production techniques, Yulin beef brisket flour and Huaxi beef flour have similar genes. But in terms of appearance, Yulin beef brisket flour should be finely .
After a long period of stewing beef brisket, it does not stuff the teeth like beef. Instead, is soft and tender , which makes it feel like jelly . A bowl of authentic Yulin beef brisket flour, in addition to the soft and rotten beef brisket, it also needs to add Yulin's specialty beef , as well as meat egg made of pork, and then pour a spoonful of beef brisket soup and drizzle a little oil from soaking beef brisket. The taste is amazing!
Beef hotpot. Photo/soogif
If you talk about the internet celebrity food of the early generations, Chaoshan beef hotpot must be on the list.
adheres to the tradition of Shantou cuisine that advocates the original flavor of ingredients. The soup base of Chaoshan beef hotpot is not fancy, mostly simple beef bone soup . Cut meat outside the door and wash it inside the door, and eat it the original flavor of beef.
The beef full of the table looks like a pleasure. Photo/Erdongchen
How much Chaoshan people love beef can be seen from the naming of the ingredients. Any subtle parts of a cow's body were named by Chaoshan people. The flesh of each part of the dragon, the three flower toe, the five flower toe, the chest... There are subtle differences in how to eat it. For example, for the dried dragon and tender meat with less fat, before putting it in the pot, add a few drops of oil to the meat, and the scalded meat is particularly tender.
Beef ball soup. In Chaoshan, beef balls made of beef are also very popular. Photography/Ear Dongchen
In just over a hundred years, beef "flying into the homes of ordinary people", in addition to the delicious taste, it may also have the "beefy" meaning. Just as most people must have beef in their New Year’s Eve dinner. At the end of the year, eating a piece of beef is probably a bit more "beef" in your life next year.
How do you like to eat beef?
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Text丨Yingshi
号号|Zhu Rui
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