Friends who often cook, and their good friends who are very confident in their own knife skills, if you are putting a piece of beef in front of everyone, give everyone a kitchen knife with the most common Chinese square slice. You can use that kitchen knife to cut the beef into 1cm slices, and can you cut the tender beef as big as possible?

There may be many friends who just think about it and find that they can't reach that level at all, so it is only possible to slice the beef and mutton as much as possible. In this way, which chef with exquisite knife skills can cut a piece of beef and mutton into 1 cm pieces with only one knife? Chefs in Sichuan will have such skills.

In Dazhou, Sichuan, there is a unique and unrepeatable food, and people know their name very well, that is "Dengying Beef". As the name suggests, beef and mutton in Dengying is as thin as paper, just like a piece of paper. When tender beef is put under the light, the lighting effect can also be passed through beef and mutton, so the reputation of beef in Dengying is spread.

in Dazhou, Sichuan, this is a kind of beef and mutton slice used as a kind of appetizer. The taste is fragrant and crisp, and when chewed, there will be a sound of "honk, honk, honk, honk, honk, honk, honk, honk, honk, honk, honk and honk". Therefore, only a small piece of light shadow beef can be used to drink a bottle of wine, which makes people happy.

The reason why Dazhou can produce high-yield Dengying beef is closely related to local cattle. Dazhou's geographical location is about the confluence of the three rivers, and the water body is very good, so the quality of the cattle raised is excellent. The beef and mutton in Dazhou is famous, and the produced Dengying beef is of course delicious. Generally speaking, Dengying beef can't be cooked quite spicy, even friends who don't eat spicy food can still taste it. It tastes very spicy and contains a little sweetness, usually crispy.

How is Dengying beef made? This has to start from the twenty-two years of Guangxu in Qing Dynasty. At that time, in Dazhou, Sichuan, there was a businessman named Liu Zhonggui. Although the spiced beef slices he made were delicious, the material was hard and easy to plug his teeth when eating, so the sales volume was not very good. Liu Zhonggui slowly improved his tender beef, cut the beef into very thin pieces, and then marinated it in sauce, making the beef and mutton extraordinarily loud and tempting.

In order to promote business, Liu Zhonggui also connected the tender beef with better sauce and marinated one by one with ropes and put it in front of his shop. Because the tender beef is thin and big, the light source can pass through the tender beef, so it becomes a billboard. Customers who come and go feel very novel. When they buy it and taste it, they find that this tender beef channel is crispy and delicious. It is very easy to bite, and the more you chew it, the more fragrant it is. As a result, Liu Zhonggui's reputation is greatly shocked, and this practice of light shadow beef has been passed down from generation to generation.

After that, Dengying beef developed into a handicraft skill. A traditional professional chef will prepare a first-class piece of beef and mutton in advance, and prepare two dining tables with different sizes in advance. The beef and mutton will be finely sliced into 1 cm pieces, and the beef and mutton will be rolled while being sliced. In this way, all the pieces of beef and mutton in this respect can be sliced with only one knife, and there will be no cracks in the middle. Beef and mutton with better slices are already very thin, and after marinating with marinade and finally drying to treat water, the thickness of beef and mutton will become thinner and more crisp, which is the practice of making beef with light shadow by hand.

unfortunately, in order to distribute enough Dengying beef to the sales market, most factories have already abandoned the traditional manual skills and selected intelligent machinery and equipment for production. Although the beef and mutton is thin enough, it is impossible to develop a piece of tender beef. More importantly, it is made into a small piece of tender beef or shredded beef. Although the taste is still very good, it can't be compared with the tender beef cut by hand.