Perhaps those who have never been to Yunnan are unfamiliar with the stuff of beef jerky, which is actually dried beef. However, it is different from beef jerky. We know that in the past we do not have refrigeration equipment preservation methods. Farmers in the north to slaughter livestock is mostly choose the New Year's winter, on the one hand, in order to prepare for the festival, on the other hand, also because it can be frozen to preserve freshness, to eat for a longer period of time. In the south, there are no conditions for refrigeration, so the Chinese people are smart enough to store meat by smoking, waxing, salting, and so on. People of all ethnic groups in Yunnan are experts in this area, the world-famous Xuanwei ham is the brand created by the Han Chinese in Zhaotong, Yunnan. The Hui people in Yunnan have created the delicious food of beef jerky. I lived in a Hui village in southern Yunnan for a period of time and witnessed the whole process of making beef jerky.

The making of jianba takes place around the cold dew, the day when the landlord's family slaughters the cow to finish it before dawn. They got the imam of the mosque, in the yard to the domestic cattle four hooves tied up and put down, the cow's horns wrapped on the thick hemp rope, with a long wooden stick, inserted into the cow's horns of the rope circle, in the insertion of the cow's legs of the rope ring, lying on the ground of the cow, the head was twisted backward tilted up, the neck above the knife, is the kind of knife of a large area. A knife down, cut the throat, no sound at all, the pre-prepared straw to block the knife, to prevent the blood from spattering. The Hui custom is not to have animal blood. During the day, they skinned the slaughtered cattle and divided the beef into regular chunks, as if it were 24 pieces of yellow cattle and 22 pieces of buffalo, each with its own designation. Meat in a ventilated place to dry through, with fried salt jar marinade, about 20 days out of the jar, hanging through the rope to dry. Made of cattle on the wooden shelf, arranged in blocks of neat, color such as corn shells, smell fragrant. The village which family slaughter cattle, we have to invite the whole village folks to eat, do a lot of rice, some beef and radish and other vegetables chopped up and fried into dishes, the cow bones and other beef soup pot, the village people take turns to the host's home as a guest, this one ate, the family came, very lively and joyful.

Then again, the way to eat beef jerky, beef jerky the most common way to eat is fried, fried tender a little bit of tender chewy, fried through some of the crispy. When the landlord's five-year-old child's snacks, is the crispy cow dry bar. I'm writing this, remembering the aroma of my landlord's home frying beef jerky in butter, which emanated far and wide, and now it seems to permeate around my computer, and my mouth is constantly watering.

There is one dish that is good to do other than frying in oil.

Taro beef dry bar: taro first betel taro, followed by Guizhou taro, this dish is the practice of taro cut into very thin slices fried, shape and flavor a little like potato chips. After frying, it is similar to slices of marinated and air-dried beef, which is called Niu Ganba in Guizhou, plus yin chili peppers, which are chili peppers that have not grown up, are fried together. Taro chips are better than beef, very crispy, and the unique flavor of taro.