Huobianzi beef is a traditional specialty of ancient salt capital, which is famous for its high quality, delicious taste, paper-thin slice and long crisp flavor. Huobianzi beef originated in the Qianlong period of Qing Dynasty, and has a history of more than 2 years. It has strict material selection, fine knife work, exquisite technology, unique flavor, smooth fragrance and long aftertaste. Ziwei brand Huobianzi beef, produced by Zigong Food Company's preserved meat processing factory, won the gold medal of Bashu Food Festival after winning the quality product award of the Ministry of Commerce and the silver award of the first national food Expo in 1988. Huobianzi beef has a long flavor. Guests who come to Zigong only need to taste it, and it is still an exclusive food in Zigong. In the 1983 National Pickled Products Appraisal Meeting, Huobianzi beef scored the highest, which is a must in Chinese national food culture! Now Daodaoshuang brand fireside beef sells well all over the country. [Edit this paragraph] [Legend of Fireside Beef] Zigong became the "salt capital" because it is rich in salt, which is fried with brine deep in the stratum, and the steam locomotive is used as the power to lift the brine deep outside the stratum. That was after the 193 s. Before this, the driving force for extracting brine was generally cattle, that is, the strong buffalo used for farming. During the Qianlong period of the Qing Dynasty, a rare rinderpest broke out in Zigong. The plague started in Da 'anzhai and then spread to Ziliujing, Gongjing, Yantan and Dengguan. Within a month, more than 1 strong bulls used to push water (that is, lift water) in Zigong died of illness. This will be miserable, especially for salt merchants, because there is no motivation to push water to burn salt after the death of cattle, and the losses are naturally heavy, which drives salt merchants to pull a long face one by one, and there is no way to watch the dead cattle. Among them, there is also the cleverest one, a big salt merchant named Xiong in Da 'an, who adopted the idea of one of his butlers and passed on some of the losses caused by dead cattle to the workers. Boss Xiong called the salt workers together. He said, "Guys, I'm a bear who has had a bad life for five years. Eighty-five of the 95 strong cows pushing water died in a few days, and this loss can't be recovered in three or four years. At ordinary times, you can't bear to eat beef. Now, the brothers have suffered a disaster. You give them a hand. Although it is a dead cow, beef is as delicious as it is, and you won't suffer. One cow pays for two months and carries it back to each family. Maybe you can sell some money. In this way, everyone will help me bear someone a lot. " At that time, in Zigong, beef was sold all over the street. Who was the dead beef sold to? Since they can't get paid, in desperation, the workers have to submit to humiliation. As a result, every salt worker eats beef as a meal. This can hurt the salt workers. In those days, it was not like the refrigerator can be used for cold storage now. It was the dog days in August and September in Zigong, and the temperature was generally near 3 degrees. It was the season when food rotted and deteriorated. Everyone complained and everyone sighed. What should we do? Under the pressure, hardworking and intelligent salt workers had to come up with some special methods to "clean up" the piles of dead beef. It is said that there was a young man named Zeng Shugen in the salt industry, who was called Zeng Erwa. This man was very alert, and his father was a famous "kitchen" (that is, a chef) in Da 'an area, specializing in making beef, but unfortunately he died young. His mother, Zeng Wang, is hardworking, frugal, kind and capable, and well-managed. But in the past, women in saltworks had no status and could not go out to work, so they could only cook at home and take care of their children. Because of her poor family, she couldn't afford to buy firewood, so she had to pick up coal flowers (unburned coal) as fuel. At that time, there were too many poor people, and it was not easy to pick up coal flowers. One day, she saw a lot of undigested cereal grass and gourd dregs in piles of cow dung, and wondered if she could use it as firewood. So she mixed the thin and wet cow dung with some sticky yellow mud, and made it into a round thin slice with a diameter of about one foot, which looked like a big cake. Wang gave them a nice name, called "cow dung". A few days later, the cow excrement paste on the wall or stone wall was dried, and she took it home for trial burning. But it was easier to burn than coal. The flame of this "cow excrement paste" was green and faint, and there was no smell of cow excrement in the stove, but it gave off a strange fragrance. She smiled. There was plenty of cow excrement in the saltworks, but there was no firewood. Zeng Erwa is as smart as her mother. She carries back five baskets of beef, cuts the beef broadsword into pieces, marinates it in a brine tank, carefully cuts the prime beef (mainly a piece of beef butt) into thin slices with a sharp knife, and then sticks the thin slices on the bamboo strips one by one, and puts in a proper amount of salt to dry them as soon as possible. After being dried by this thin, ox-like moisture, he thought of using pine branches, peanut shells and so on to smoke and roast like smoked bacon. Unexpectedly, the beef itself lacked oil, and the smoked beef jerky always had a smoky smell and a bad taste. Several experiments were unsuccessful. The mother who was watching reminded her son, "Try it with cow excrement!" " The son asked inexplicably, "So it won't be stinky?" The mother smiled, took her son's hand to the kitchen and told him to smell the smell from the kitchen. The son breathed hard for three times, but he didn't feel the smell of smoke. He only felt the faint scent. Zeng Erwa's eyes suddenly lit up and suddenly rushed out of the door. He nailed up a grill with 12 wooden sticks, put the thin slices of beef around him, and put three pieces of burning cow excrement in the room with tongs. The flame was green like natural gas, and there was no smell of smoke. The edge of the fire was just baked on the thin piece of beef. After an hour, Zeng Erwa took off the beef slices that had been baked by fire on the shelf, brushed them with a layer of cooked oil with a clean brown brush, sprinkled the prepared shallot foam, cut the beef into small pieces, and put them in his mouth to taste. He felt that it was delicious. He had never eaten anything so delicious, and his mother also felt that it tasted special, and gave some to his neighbors. Because of the special smell of cow excrement, the fire on the edge of cow excrement is neither high nor low, and there is no peculiar smell, which other fuels can't do. Therefore, this practice of baking beef jerky with cow excrement spread, and later, salt workers called it "fire-side beef". [Edit this paragraph] [Fireside Beef-Origin]

Fireside Beef is the Millennium Salt Capital. It is famous for its largest well salt production base in the world. As early as the Warring States Period, Zigong began to dig wells with manpower to extract brine to make salt. Because it was very difficult to collect brine manually, it was not until the first year of Baoku in the Southern Song Dynasty that clever salt people invented the technology of replacing manual brine collection with cattle carts. With the continuous development of salt industry, the number of cattle in ancient saltworks is increasing day by day. Salt sets up the city, and the fire is on the scene, which has been going on for thousands of years and goes hand in hand. There was the Huanhou Palace in Yandu in ancient times, which was built for the prosperity of slaughter, and Zhang Yide, the ancestor of slaughter, was enshrined here. At the peak of the saltworks, there were hundreds of thousands of oxen working. At that time, a folk proverb said, "There are many calves in the mountains, many beef in the short streets, many salt boats in the small rivers, and many sedan chairs in the narrow roads." The elimination of old cows has caused more than 5, cows to be overwhelmed, and it will eventually become an annual renewal. The slaughter industry is too busy. If more than 5, cows are eaten, fried, fried, stewed and boiled, their taste is mediocre, and the amount is difficult to store, so many salt people think about it. At last, a smart cook took its lean meat and sliced it into pieces like paper, and put it on a basket. It was baked with slow fire and dried for easy storage. It is a unique and delicious "fireside" beef. The salt people of the past dynasties, who studied and created in the kitchen, eventually became a unique skill in China, named "Zigong Fireside", and its reputation spread far and wide. The trademark was first registered by foreigners. After the salt man, Lei Min was saddened, and the marketing source of Zigong Fireside Food was blocked: "My ancestral home is not for sale, and the name is not right!" Lei Min angry, tossing and turning, mediation, moving love, foreign business sense, returned the trademark, since then Huobianzi finally returned to Zhao in perfect condition, and said that it will definitely make achievements in Yandu. Since then, Huobianzi Niunei Foreign Minister and Lei Min have established "Changming" as the time-honored food store, creating new glories for promoting Chinese cuisine. The selection of beef with long open flame is strictly exquisite, and the whole process is refined by traditional handicrafts. It is as thin as paper and has a bright red color. After eating, it makes people's lips and teeth stay fragrant and has a long aftertaste. The beef with long open flame is a famous product in Zigong, which is a good gift for people to give to relatives and friends and entertain guests. It has become a special reception product of Zigong Municipal Government, and has repeatedly entered Zhongnanhai, Beijing, becoming a first-class gift given by our government to foreign friends. Guo Guangnan, a famous calligrapher in our city, personally wrote an inscription: The salt capital is beautiful for thousands of years, with mountains and rivers in half the city, and a small square lined with spring scenery, carefully crafted and asked "Changming". [Edit this paragraph] [How to make beef with fireside] The selection of ingredients for beef with fireside is very elegant. First, the "two stocks, four stocks" on the back of the cattle are selected, and such meat is only 1 to 15 kilograms per cow. Then, skilled workers cut it into pieces with a thickness of inches, then nail it on a 45-degree wooden board, make it into paper-like slices with a blade, and then smear a little salt and soy sauce on it, hang it in a ventilated place to dry, then spread it on a bamboo drying cage, and make it into a cake with a diameter of about 3 cm by mixing it with grass, and stick it on the wall. Beef roasted with "Niushita" has a special fragrance. At this time, the beef is as thin as a cicada's wing, red and transparent, and through the thin slices of beef, you can see the characters and patterns behind it. Finally, rinse with Chili red oil, and it becomes the beef with fire side. The practice is to select the best beef to remove the skin and omentum, cut it into pieces with a thickness of more than one inch, spread it evenly on an oblique wooden board and nail it, and then use a very sharp thin-edged knife to cut the beef horizontally into very thin films and pull it away. This cutting is very technical, and it is required that the thickness should be uniform when pulling, and it can shine too brightly, but it is not allowed to have a little leakage. Then, put some salt and soy sauce on these beef slices, hang them in a ventilated place to dry, spread them flat on a breathable big-eye basket, support the basket with a special beam, and slowly smoke the kang with a low fire of beef excrement, so as to achieve crisp but not cotton, and chew it to turn the slag into a degree. I like spicy food, just chop it up and mix it with a little red pepper. Some restaurants like to coat this kind of fireside beef, which is more than one foot wide and more than two feet long, with a layer of Chili red oil and hang a sign on the facade. It looks red, oily and shiny, and it really makes your index finger move. Last but not least, this kind of fireside beef must be roasted with cow dung, which is especially delicious. If it is roasted with grilled charcoal or something else, it will taste much worse. [Edit this paragraph] [Taste of Huobianzi beef] Huobianzi beef tastes crisp but not spongy, dry and fragrant, tastes mellow and delicious, has a long aftertaste and is easy to carry, and has become a unique famous product in Zigong. Huobianzi beef won the gold medal of Bashu Food Festival after winning the quality product award of the Ministry of Commerce and the silver medal of the first China Food Expo in 1988. Huobianzi beef has a long flavor. Guests who come to Zigong only need to taste it, and it is still the exclusive food in Zigong (in 28). In the 1983 National Pickled Products Appraisal Meeting, Huobianzi beef scored the highest, which is a must in Chinese national food culture. Huobianzi beef tastes crisp but not spongy, dry and fragrant, sweet and delicious, with a long aftertaste, long shelf life and easy to carry, so it can be called a must in beef food. Therefore, for hundreds of years, it has been a gift of Zigong, and it has won many national, provincial and municipal awards, and it has been included in the book "A Unique Skill in China". "Fireside" has become the registered trademark of Zigong Tianhuajing Food Company. The series of "Huobianzi" beef produced in Zigong not only retains the traditional flavor, but also has some innovations, which sell well all over the country and are in short supply. Excellent raw materials, unique technology and unique taste are "the best in China". Fireside beef ranks among the "five treasures" and deserves it.