Wang's spiced beef is managed by two brothers, Wang Binggan and Wang Binglian, Muslims in Dianzi Village, Chengguan Town, Dongming County. It started in the early 1980s and has a history of more than 20 years. All beef is selected from Luxi yellow cattle of 1-2 years old. Divide the ingredients after slaughter, marinate with Chinese herbal medicine for seven days, and turn over once a day. Marinate in a pot, and cook for four or five hours with more than a dozen precious condiments from old Tonga. Cooked beef is ruddy, fragrant, tender and delicious, suitable for all ages, and it is the top grade of banquets and gifts. 1993 was rated as "local famous food" by Heze City, and 1997 was rated as "municipal quality trustworthy product" by Heze Technical Supervision Bureau. In recent years, the Wangs also adopted advanced vacuum fresh-keeping packaging technology, so that the shelf life of spiced beef reached 12 months, and the products were exported to Shanghai, Beijing, Wuhan, Guangzhou, Harbin and other places.