The pinyin for Beng Meat is bǎn ròu, and its detailed description is as follows:

1. The method of making Beng Meat is unique, with the main ingredients being pork, beef bone broth, mai sauce, peppercorns, Chinese cooking materials, cinnamon, cloves, grass fruits, cumin, and angelica dahurica. Pork is cut into thin slices, put into Beng Beng, add seasonings such as wheat paste, peppercorns, and dashi, then add beef bone broth, and then press the slices of meat with a stone to prevent them from floating. When cooking, it is first boiled over a rapid fire, then slowly simmered over a gentle fire.

2, characteristics of flavor: Beng meat color red rhyme, tender texture, fat but not greasy, rotten but not minced. The soup is mellow and thick, and when you pick the meat with chopsticks, you will know that the meat is uniformly fat and thin, not even ribbons, and the flavor is delicious and unique. How to eat: Beng Pork can be eaten directly or with rice, baklava and other staple foods. When serving, some seasonings such as garlic paste, chili oil and shredded green onion are usually added to increase the flavor.

3. Cultural experience: Beng Meat has gradually spread across the country and become a representative cuisine of Shandong. In modern times, Beng Meat's production techniques and flavors are also developing and innovating, and many restaurants and food stalls have introduced their own special Beng Meat dishes to meet the taste needs of different diners.

History of Beng Meat

1. Yuan Dynasty Period: According to legend, during the Yuan Dynasty, a hotel owner named Zhang Mou in the Jining area, in order to solve the problem of poor business in the hotel, would sell the leftover cooked meat in Beng with brine to soak, in order to prolong the shelf life. However, the flavor of the meat cooked in Beng was surprisingly good and loved by locals, and Beng meat was then spread.

2. Ming and Qing Dynasties: During the Ming and Qing Dynasties, Beng meat gradually became a specialty snack in Jining. At that time, there were already a lot of descriptions and praises about Beng Meat in the literature. For example, there is a poem in Ming Dynasty writer Li Shizhong's White Fragrance Lyrics that reads, "When I first tasted the wheat, I was very happy with it," where "very happy" refers to Beng Meat.

3, Republic of China: In the Republic of China, the development of Beng meat entered a prosperous stage. At this time, the major restaurants in the Jining area would use Beng Meat as a signature dish, and many restaurants also introduced Beng Meat as a specialty. At that time, Beng meat production techniques were already quite mature, with excellent color and flavor, attracting many diners to come and taste it.