Sichuan has been called "the land of abundance" since ancient times. Rivers crisscross the territory, evergreen all the year round, and there are many and wide cooking materials. There are delicacies, fish, shrimp, crabs and turtles in the river; There are all kinds of livestock and poultry, fresh vegetables and bamboo shoots all year round. There are also a wide variety of brewing condiments and planting condiments with excellent texture, such as Zigong Well Salt, Neijiang White Sugar and Langzhong Baoning Vinegar.

Many wines and teas related to cooking and banquets produced in Sichuan are also well-known at home and abroad for their excellent varieties and quality, such as Wuliangye in Yibin, Laojiao Tequ in Luzhou, Jiannanchun in Mianzhu, Quanxing Daqu in Chengdu and Langjiu in Gu Lin. These have also promoted the development of Sichuan cuisine to a certain extent.

Allusions to "Deng Ying Beef"

This dish was made more than 80 years ago when an artist named Lu Que from liangping county came to Dazhou to make braised beef for a living. But the business was sluggish, so he had to innovate and make a thin piece of beef jerky. Whenever dusk comes, he will set up a stall in downtown to sell this kind of beef jerky. In order to attract customers, a large and thin piece of beef was placed in front of the food stall, and an oil lamp was lit at the back to make the beef slices red and bright.

Light and shadow are faintly visible, which attracts passers-by. Try it, it's spicy and crisp. People call it "Deng Ying Beef". Since then, the reputation has spread far and wide, and the business has become more and more prosperous. It has been passed down to this day and deserves its reputation.