According to Baidu Encyclopedia, the production of air-dried meat is usually made at the end of November in the winter, when steaming can be added to some of the spices parsley, green onions and chili peppers, etc., steaming for about 25 minutes out of the beef flavor will be more fragrant, and under the wine and rice.

Air-dried yak meat is selected fresh Tibetan yak meat, its meat is fluffy, delicate, each strip of jerky texture is clear, this air-dried meat looks harder, in fact, eating is part of the fluffy texture.