Yunnan Niu Ganba: Started in the Yuan Dynasty.

The best beef is dry, thick, fat, dark in color, dry on the outside but soft on the inside, moderately salty, and can be stored for two to three years.

According to the muscle parts, the quality of dried meat made from lunch box (i.e. quadriceps), crotch (i.e. gracilis), scimitar (i.e. biceps femoris), and Dzui (i.e. semitendinosus) is the best.

There are many ways to eat it. It can be fried, deep-fried, steamed or stir-fried. It can be cut into thin slices, deep-fried until crispy, coated with sweet and sour sauce, and drizzled with Sichuan peppercorn oil to make air-dried beef. It has a bright red color, crispy meat and all five flavors.

, with a mellow aroma, it is a Yunnan delicacy.