Light and Shadow Beef is a famous traditional food in Daxian County, Sichuan Province. Beef slices are as thin as paper, red in color, spicy and crispy in taste, and chewy, with a long aftertaste.

Ingredients:

12 taels of yellow beef (about 480 grams), salt, sugar, pepper, chili powder, five-spice powder.

Cooking method:

1. Choose the beef thigh meat to remove the floating skin edges into large thin slices, evenly sprinkled with seasoning, drying was bright red, into the oven drying.

2. After drying the beef into small slices on the cage steamed through.

3. Steamed beef slices set in a frying pan, slowly frying through the fire, cooking into the Shaoxing wine seasoning upside down evenly cooled into.

The origin of lampshade beef

It is said that this dish is more than 80 years ago, Liangping County, Sichuan County, an artist surnamed Liu came to Daxian County to make a living by doing corned beef, but business is slack, so he had to seek new ideas, created a thin slice of dried beef. Whenever dusk comes, he sets up a stall in the downtown area, specializing in selling this kind of beef jerky. In order to attract customers, especially in front of the food stalls open a large and thin slices of beef, behind the point of an oil lamp, reflecting the beef slices and red and bright, the shadow of the lamp can be seen, very attractive to passers-by. Taste, spicy and crisp, people call it "lamp shadow beef". Since then, near and far the name, business more and more prosperous. The name has been passed down to this day.