Fire whip beef originated in the Qianlong period of the Qing Dynasty. It has become a famous specialty of Sichuan in the late Qing Dynasty and the early Republic of China. Together with Zhangfei beef and Taihe beef, they are known as the "Three Masters of Beef in Central Sichuan".

The fire whip is a lighting torch in the Zigong area of ??Sichuan in the old days. The brightness of the "lamp" is used here to represent the thin and translucent beef. The current product is written as "Huobianzi", which is a typo.

Over time, Wang Sanweitang, a large salt merchant in Ziliujing, selected the patterned fire whip beef as a gift to Sichuan Governor Ding Baozhen. The governor was delighted after tasting it and said that Zigong fire whip beef is "red, bright and transparent, delicious and delicious" , and through the light, the small patterns are clearly visible, so it is named "Dengying Beef". Later, in 1907 (the 33rd year of the reign of Emperor Guangxu), fire whip beef was also presented to the Saibao Fair held by Quanye Dao in Chengdu to encourage beggars to start their own businesses. Because it was labeled as "Dengying Beef" at the competition, the ones made in Chengdu, Wanxian and other places were later called Dengying Beef, while Zigong has always followed the name of Fire Whip Beef.