The original diners are all poor, so naturally they don't pay much attention to their eating habits. Whether sitting or standing, they like to eat cross-legged. Over time, this way of eating has become the endorsement image of this kind of food.

According to legend, in the early 1930s, people were poor and sick. At that time, in Leshan, Sichuan, there was an old Chinese medicine doctor, Luo, who was good at Chinese herbal medicine and proficient in distinguishing Huang Zhi. With the heart of saving the world and people, he hung a pot to boil medicine by the river in Suji Town, Leshan to help passers-by. This soup can not only prevent diseases and quench thirst, but also cure colds, stomach diseases and toothache.

In the meantime, it was a pity that he saw some large families throw beef offal (such as intestines, beef bones, tripe and grass tripe) into the river. So, he picked up the beef offal, washed it, and put it in a soup pot with Chinese herbal medicine in it. This soup is delicious. Because it tastes delicious, it also has the effect of preventing and treating diseases.

Therefore, the drinkers who came specially came in an endless stream and were full. There are no seats, some are standing and some are squatting. At that time, people used to stand on the beam under the table with one foot. As time went on, diners came up with another name for "Tiaojiao" beef, which has been passed down to this day.

Development and improvement:

Today's stilt beef, after numerous improvements, is no longer the food of the people at the bottom of the past. Instead, more than 20 kinds of traditional Chinese medicines and various special condiments have been added to the traditional soup flavor, attracting many diners and making it a popular delicacy on the public table. Of course, there are no stilt diners today.

Inheriting tradition, continuous improvement and innovation are the reasons why the "stubble beef" in Suji ancient town has maintained its charm for hundreds of years. A bowl of beef on stilts looks very simple, even oil flowers are rare. I tasted it once, and it was very strong.

It turns out that authentic stilt beef needs a lot of spices, such as angelica dahurica, cinnamon, vanilla, fennel, Amomum villosum, cardamom, clove and Gan Song. Use these seasonings and beef to make a soup, which is naturally delicious.