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Have you ever eaten Leshan stilted beef?

Stilt-legged beef is a long-standing famous dish of the Han people in Leshan City, Sichuan Province. Its medicinal function of dispelling cold and relieving coughs, and the principle of traditional Chinese medicine to replenish internal organs, have greatly improved the taste and grade of this famous local food.

With the development of Qiaojiao beef, the soup taste has become more and more exquisite.

It is to cook all kinds of beef together, including beef, beef tongue, beef liver, beef ears, beef lungs, beef heart, tripe, beef intestines, beef louvers, beef tendons, beef brisket, and beef brain.

, cattle bones, cattle marrow, cattle whip, cattle blood, etc.

On the basis of the traditional soup flavor, modern seasonings such as pepper, monosodium glutamate, and bean sprouts have been added, and dozens of kinds of Chinese medicinal materials have been incorporated into the soup to make it more scientific and nutritious.

It has formed four characteristics: clear soup color, long-lasting aroma, crispy and tender beef offal, and various eating methods.

Stilt-legged beef is an intangible cultural heritage of Leshan. It is an indispensable delicacy in the streets and alleys of Leshan. Stilt-legged beef is not only rich in soup, delicious and fragrant, but also has the effect of repelling cold. Foreigners have eaten it in Leshan.

Beef, all thumbs up.

This dish first came from Suji, a thousand-year-old ancient town that is about to enter the central city of Leshan.

Speaking of its origin, we have to go back to the Qing Dynasty.

Suji is an important transportation route between Leshan and Emei. The developed water and road transportation make Suji people come and go and the market is prosperous.

For a long time in the past, cattle were the main productive force in the local area. In many cases, government offices did not allow cattle to be slaughtered for meat.

We saw in the highly rebellious "Water Margin" that any hero in the tavern would shout: "Here are two pounds of good beef!"

?After arriving in Leshan and Suji, we can personally experience scenes that we thought were only found in literary works.

It's really satisfying to drink a bowl of wine and two bowls of stilted beef.

We can imagine that the prosperous waterway transportation in Suji in ancient times must have been indispensable for cattle and horses.

According to research, when cattle become old and can no longer work, they will be taken to a special place to be slaughtered.

Zhoucun in Suji is a place where cattle slaughtering has been a business for generations. The locals call it "Niu-Slaying Zhoucun".

Most of the slaughtered beef is sold to places with large populations and prosperous markets such as Leshan, Emei, Shawan, Niuhua, and Angu. The remaining tripe, liver sausage and other offal have to be processed locally because it is inconvenient to transport and store them.

According to local people, it was Zhou Tianshun from Zhoucun who first cooked beef offal in a pot on the river beach near the dock on the west bank of the Emei River in Suji Town.

Because there are many coolies at the dock and the beef offal soup pot is cheap, it is very suitable for cooking and is very popular among the people.

The sale of beef offal soup is limited to roadside stalls. There are no houses, few stools, and neither wind nor rain protection. Most of the people eating beef offal pot stand in a row, with one foot on the crossbar under the table where the soup pot is cooked.

It is eaten with a bowl on top, hence the name "stilted beef".