Zigong Palm Plate Beef is a famous specialty snack in Zigong City, Sichuan Province. It can not only be used as a snack to accompany wine, but can also be served as a dish. In the old days, the flavored cold beef was served on a "palm plate" and sold. It became popular.

In the Yantan, Xianshi, and Dengjingguan areas before liberation.

Zhangpan Beef originated from the Yan Wharf on the Zigong River in the salt capital. It got its name from the flavored cold beef served in "Zhangpan" for sale in the old days. It was popular in the Yantan, Xianshi, and Dengjingguan areas before liberation.

xih During the Ming and Qing Dynasties, the supply of salt from Zigong wells exceeded demand. Salt merchants and wealthy businessmen from all over the world gathered here. The salt merchants and workers on the salt wharf were too busy loading ships to eat, so there were restaurants with small second-hand serving trays on them.

He sells large pieces of beef among the busy crowds at the dock. He sells it freshly cut and packaged in fresh lotus leaves. It is called "palm beef".

Because people on the Salt Wharf come from all over the world, and taking into account the different food tastes in different places, "Zhangpan Beef" maintains the original flavor of the beef, but only adds different dipping waters to adjust the taste needs of guests from different places.

Xih Zhangpan Beef uses exquisite ingredients, including Erdao Leg Essence from selected fresh beef.

Wash and cut into pieces of about half a pound, add appropriate amount of water to the pot, boil over high heat for about ten minutes, which means "water", and the purpose is to remove the blood.

Then use warm water to cook until it is thoroughly cooked, pick it up and put it on a plate.

The condiments of xih Zhangpan Beef are very tasteful, and all kinds of condiments should be selected from the best. Usually, the sun vinegar from Taiyuanjing, the mushroom soybean oil from Dahe Street Temple in Dengjingguan, the small ground sesame oil from Fushun Chengguan Back Street, and Neijiang are all used.

Linjiang Temple's bean paste, seven-star cooked oil sea pepper, chopped green onion, fish flavor, ginger and garlic water, Sichuan pepper powder, pepper noodles, etc.

The refined meat combined with good seasoning tastes numb, spicy, fresh, and has a crumbly texture. It is undoubtedly a cheap, high-quality, high-quality food.