Sauced beef: a meat product with beef as the main raw material and marinated with various seasonings. It is a famous specialty dish originating from Hohhot, Inner Mongolia. It has the effects of invigorating middle warmer, invigorating qi, strengthening spleen and stomach, strengthening bones and muscles, resolving phlegm, quenching wind, quenching thirst and promoting fluid production, and is suitable for people with stagnation of middle warmer, shortness of breath, weakness of muscles and bones, anemia and long illness, and yellow complexion.

Bacon beef: a specialty of Hubei, Sichuan, Xiangxi, Jiangxi, Guangdong, Guizhou and Shaanxi, with a history of thousands of years. Beef and mutton are rich in protein and fat, which can not only stimulate appetite, but also have the effects of tonifying kidney and strengthening yang. However, they often smell the fishy smell. People who are good at cooking in China choose green salt, mirabilite, star anise, cinnamon, tsaoko, pepper, fennel and other seasonings, just like meat, which is called preserved beef and mutton.

Difference: Sauced beef and preserved beef can be known from their names. Cooking methods are very different. Sauced beef can be cooked without curing, but preserved beef needs curing and baking, and finally enters the key steps of hanging and slow smoking. Bacon beef is what we usually call bacon, which is similar to sausage making. Sauced beef needs to be seasoned during production, while preserved beef is pickled and seasoned before production. The biggest difference between the two is the practice. The taste of sauced beef tends to be sauced, while preserved beef is more spicy.