The ancestors of Chen's descendants of railing beef are said to be royal chefs in the Tang Dynasty. During the Anshi Rebellion, General Guo Ziyi made contributions in counterinsurgency. In addition to marrying, Tang Gaozong gave the Guo family a chef named Chen Gongting, who is now the originator of Tielan beef. Later, the descendants of Chef Chen moved to the railing with their descendants.
Since then, railing beef has developed. However, due to historical reasons, it really developed and was recognized by consumers. It only took 100 years, and the late Chen contributed. The descendants of Chen who have mastered this skill and secret recipe, from male to female, are always passed down from their parents without any written records, so they have a strong mystery.
The beef on the railing is made from yellow cattle in Huanghuai Plain, aged from one to three. After slaughter, soaking, rubbing, washing, bleaching, marinating, drying and other processes, it is matched with 36 seasonings and precious Chinese herbal medicines. Finally, everyone can penetrate into the meat through a special process. Its scientific formula and careful production make the product bright red in color, mellow in taste, rotten but not greasy, and it is a nourishing good product with high protein, low fat and rich nutrition.
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