1, origin difference: Sauced beef originally originated in Hohhot, Inner Mongolia, and now it is found all over the country, while preserved beef was originally a specialty of Hunan, Guangxi, Hubei, Sichuan and Guizhou, and now it is found in most parts of the country.
2, the difference of production methods: Sauced beef does not need to be marinated, generally it is made by washing beef, boiling, pressing the pot, turning over the pot and taking it out of the pot, while preserved beef needs to be marinated, generally it is marinated, dried, packaged and air-dried.
3, color difference: the color of sauce beef is generally sauce red, the cut surface is red bean paste, and the surface has a ruddy luster, while the color of preserved beef is generally black or black yellow, and the cut surface is red.
4. Difference in meat quality: The meat quality of sauce beef is generally firm and tough, the slices are intact and unbroken, and there is a small amount of water, while the meat quality of preserved beef is generally dry and hard, so it is difficult to cut directly, and the slices are fragile and need to be steamed before cutting.