Authentic small car beef is indeed delicious. Let me answer this question.

First of all, why is it called cart beef? In Henan, beef on carts used to be sold in autumn, winter and early spring. Whenever there is a market, the processed beef will be bundled on a wheelbarrow for sale. Most people will buy a pound or two, eat pancake rolls at home, add side dishes and snacks, and share them with family and friends. So it's beef sold on a cart.

Cart beef is a local specialty in Jiaozuo, Henan. Jiaozuo’s small car beef originates from Xiaoma Village’s small car beef.

Cart beef, also known as Duozi meat. According to legend, in ancient times, a pregnant woman suffering from severe typhoid fever wanted to eat both beef offal and beef, but she also hated the smell of beef offal soup. The anxious husband mixed beef and beef offal together, added various spices, and gave it to the patient after cooling and solidification. As a result, the pregnant woman had a great appetite and liked to eat very much. She recovered from the disease soon and gave birth smoothly. After that, the villagers of Xiaoma Village imitated each other and constantly improved the craftsmanship. Over time, it became a unique food and snack of Xiaoma Village. Every winter, Xiaoma Village beef restaurants are spread all over the Jiaozuo area, and even spread to Xinjiang and Northeast China.

Of course, the history of cart beef goes far beyond that. Does the meat cut from the beef cart look familiar to you? Yes, Lanzhou Ramen.

Lanzhou Ramen, known as the best noodle in the world, originated from beef carts.

The authentic snack beef is really delicious. It has a long history. It inherits fine traditions and constantly innovates to cater to public tastes.

Cart beef is a delicacy made by braised, pressed and solidified. It has a strong local flavor and a long history. But how long it took, no one can tell because there are no relevant records. Local production and sale of beef on trolleys should have started in the Ming Dynasty. In the fourth year of the Jiajing year of the Ming Dynasty (AD 1525), after Xie Zhao of Qinghua Third Street won the Jinshi, he was recruited as the consort by Princess Hehua of the Ming Dynasty. When he returned to his hometown to visit relatives, he tasted the local beef on a cart after touring the mountains and admiring bamboos, and was immediately attracted by her. Attracted by the delicious taste, it felt more flavorful and delicious than the delicacies in the palace, so he stayed there for a long time. After Emperor Jiajing found out about it, he built an earthen city around Qinghua Town. The city was divided into five gates and five passes, namely, North Gate, South Gate, West Gate, Northeast Gate, Southeast Gate, Beiguan, Nanguan, Xiguan, and Southeast Gate. , Northeast Pass. The Lotus Princess Mansion was also built for the princess to live in, so that she could often eat small carts of beef.

The authentic snack beef is really delicious. It has a long history. It inherits fine traditions, constantly innovates and caters to public tastes. I will simply tell you what I know. Thanks!

Cart beef is a delicacy made by braised, pressed and solidified. It has a strong local flavor and a long history. But how long it took, no one can tell because there is no relevant record to support it. Local production and sale of beef on trolleys should have started in the Ming Dynasty.

1. Historical Stories

In the fourth year of the Jiajing Year of the Ming Dynasty (AD 1525), after Xie Zhao of Qinghua Third Street won the Jinshi, he was recruited as the consort by Princess Hehua of the Ming Dynasty. When he returned to his hometown to visit relatives , after touring the mountains and admiring bamboo, I tasted the local beef from a cart and was immediately attracted by its delicious taste. It felt more flavorful and delicious than the delicacies in the palace, and I wanted to stay here for a long time. After Emperor Jiajing found out about it, he built an earthen city around Qinghua Town. The city was divided into five gates and five passes, namely North Gate, South Gate, West Gate, Northeast Gate, Southeast Gate, Beiguan, Nanguan, Xiguan and Southeast Gate. , Northeast Pass. He also built the Lotus Princess Mansion for the princess to live in, where she often had small carts of beef.

2. The origin of beef on a small cart:

Beef on a small cart is a very ancient snack. Although there is no clear record, it has appeared in various documents in the Ming Dynasty. It's just that at that time, some small vendors pushed carts to various places to sell it. Because it tasted good and was easy to eat, it was liked by many people. This is why it is called "cart beef".

Its preparation is no different from ordinary braised beef. Since it is made in large quantities, it is necessary to grasp the flavor effect when making it. After production, it must be pressed and stored well. Therefore, its shelf life is quite long. When selling it, vendors cut slices from the beef and sell it according to the needs of customers. This makes it much more convenient for buyers, and the sales volume is naturally high.

3. Inheritance

With the process of urbanization, beef carts are slowly disappearing. Don’t miss it if you see it, it is really uncommon. In addition to the fact that small vendors are no longer allowed to sell on the streets, there are fewer and fewer people who can make their own handmade products. They may only be found in some large supermarkets, small vendors traveling in the countryside, or some large restaurants. See.

Authentic small-car beef is now available in Henan, Shaanxi, and Hebei. If you encounter a place selling small-car beef that day, I advise you to give it a try. I believe the taste will never let you down. .

4. Documentary Records

On August 28, 2006, the 15th page of the People's Daily published "Mazilu Ramen: Reminiscing", which disclosed Lanzhou beef for the first time in the People's Daily. The origin of noodles, [1] Lanzhou beef noodles originated in the Tang Dynasty, but it cannot be verified due to its long history.

According to historical records, Lanzhou beef noodles began during the Jiaqing period of the Qing Dynasty. Ma Liuqi, a member of the Dongxiang tribe in Gansu Province, learned about beef noodles from Chen Weijing in Suzhai Village, Hanoi County, Huaiqing Prefecture, Henan Province (now Suzhai Village, Yueshan Town, Boai County, Henan Province). The craftsmanship of making old noodle soup was later brought to Lanzhou. After innovation and improvement by Chen Hesheng, a descendant of the Chen family, and Ma Baozi, a Hui cook, it is based on "one clear (soup), two white (radish), three green (cilantro and garlic sprouts), and four "Red (spicy) and Wuhuang (noodles with bright yellow color)" have unified the standards of Lanzhou beef noodles. In the following more than 200 years, it was famous for its fresh meat, soup, and fine noodles. It won praise from diners in China and even around the world. In 1999, it was designated by the country as one of the three major Chinese fast food pilot promotion varieties, and was praised as It is "China's first side". Ma Baozi's clear soup beef noodles became famous. Ma Baozi ran the business until 1925, when his son Ma Jiesan took over the business. Ma Jiesan continued to work hard on Qingzi and constantly improved the beef noodles until it became famous and was given away as a gift. It is praised as "dismount when you smell the fragrance, and stop when you know the smell".

Thank you everyone, eat well and live happily!

The origin of Xiaoche Beef is unclear

Xiaoche Beef originated from Boai, Jiaozuo, Henan. CCTV’s “Consumer Advocacy” even conducted an exclusive interview with Xiaoche Beef. Xiaoche Beef is the most typical The characteristic is that a piece of beef is sold everywhere on a cart. The beef is marinated and pressed, and needs to be cut off piece by piece. On August 28, 2006, the 15th page of "People's Daily" introduced the origin of Lanzhou Ramen in the Qing Dynasty, and mentioned the beef in a small car. According to the story of Princess Lotus of the Ming Dynasty, it can be at least determined that the origin of beef in a small car was no later than the Ming Dynasty. As for the How long ago it originated cannot be verified.

Beef on a cart is still a major feature of Jiaozuo cuisine

Yesterday, I saw beef on a cart at the entrance of a vegetable market and felt very friendly. After all, the way of making and selling it is very unique. Just like the cries of collecting chickens and ducks, selling fruits, and collecting hair in rural areas, each has its own characteristics and has become an industry culture. Just like this beef cart, the important thing is not the cart, but the way the beef is cooked is really delicious, but it is really commendable that the style of selling it in a cart is still maintained.

I think the origin of beef carts is very early, because in the Central Plains area, people began to eat beef very early, and there is no need to say much about the craftsmanship of making carts. As for when the custom started to be formed and passed down, It does make people feel very curious.

Small cart beef, also called steamed beef or dumpling meat, is called differently in each place. The most famous regions for small cart beef are Henan and Shaanxi. Due to the municipal culture, the small cart beef is promoted to be cooked Beef on the street is famous for shouting and selling. The beef on the small cart has a history of more than 300 years. In the fourth year of the Jiajing period of the Ming Dynasty, the princess paid for the beef on the small cart. The status of beef on the small cart also became popular. It entered the Princess Mansion and became

In order to serve as tribute dishes, later, the small cart beef entered Lanzhou and was used in Lanzhou Ramen. The Lanzhou Chen family unified the standards of Lanzhou Ramen, so that later, the small cart beef It is a household name in some areas.

The following is a partial photo of the beef on the street.

The beef on the cart has a long history and has been famous for a long time. The reason why it is mellow, delicious, soft and tender is due to its special craftsmanship. If it is not open, firstly, the blood and water should be drained out when killing the cow; secondly, select the ingredients according to the parts, cut them into 1-2kg meat pieces along the bone seams, soak them in clean water to remove the blood; wash the soup pot and put it in Bring water to a low boil, add beef, add an appropriate amount of salt, pepper, fennel, grass fruits and other aniseed ingredients, simmer over low heat, take out of the pot, rinse off the blood foam; then put the cooled meat pieces in Put it into the old soup in a large casserole. When adding meat, first put the front elbow, back elbow, and back buttocks on the bottom layer, then put the tendons in the middle, and finally put the belly skin, ribs, beef tendons, beef head meat and other miscellaneous meats, fill it with cold soup, and add Stew with spices and salt until the tendons are tender and the meat is tender.

It was first sold by people from Xiaoma Village, which is the founder of Xiaoche Beef

Xiaoche Beef has a long history and a long-standing reputation, and is well-known in Shanxi, Henan, and other places at the junction of Taihang and Taihang. Shaanxi and Hebei. The reason why it is mellow, delicious, soft and tender is inseparable from its special craftsmanship. First, all the blood must be drained when killing the cow; second, the materials are selected according to the parts, and cut into 1-2 kilogram pieces of meat along the bone seams. Soak in clean water to remove blood stains; wash the soup pot, put in clean water, bring the water to a low boil, add beef, add appropriate amount of salt, pepper, fennel, grass fruits and other aniseed ingredients, simmer over low heat and remove from the pot , rinse off the blood foam; then put the cooled meat pieces into the old soup of the large casserole. When putting the meat, put the front elbows, back elbows, and back buttocks on the bottom first, then put the tendons in the middle, and finally put the belly skin, ribs, and Beef tendons, beef head and other miscellaneous meats are filled with cold soup, added with spices and salt and simmered until the tendons are soft and the meat is tender.

It seems to be Arab from the Middle East.