? Baoning beef was famous during the Qianlong period of Qing Dynasty, and it has a history of more than 200 years. During the Republic of China, it was rated as "first-class food" in Chengdu "Persuading Industry Association", and its reputation was better since then, and it has never failed. Baoning beef is divided into raw beef and cooked beef. Raw beef jerky, also known as air-dried beef, is refined through pickling, smoking, air-drying and secret storage. Cooked beef is made from lean meat by soaking, loosening meat, pickling, flavoring, cooking and drying. Baoning beef jerky is ruddy in color, moist and bright, tender in meat quality, compact in texture, not dry, not soft or hard. Eating it, salty and palatable, with five flavors and strong mountain game, is the top grade of banquets and fine wines.
? Baoning beef jerky is made of top-grade gluten (lean meat on beef legs) as raw material, cut into cubes of about 1 kg, deboned, marinated with salt and spices, then repeatedly rubbed hard to squeeze out blood and water to make the meat crisp and delicious, then put it in a crock and seal the jar. It takes about four days in summer, and it comes out in autumn and winter. Then, blacken the meat noodles with paraquat (commonly known as "pot smoke ink"), cook them with strong fire for four or five hours, and blanch them in boiling water.