Zhang Fei beef is produced in Langzhong City, Sichuan Province, and it is a special product with strong Hui flavor. The surface of Zhang Fei beef is reddish brown. After cutting, the meat texture is tight, dry, dry, soft and hard. It is salty and palatable, and it is suitable for banquets and wine. Zhang Fei beef was well-known in Qianlong period of Qing Dynasty, with a history of 2 years. During the Republic of China, it was once rated as "excellent food" in Chengdu "Persuasion Meeting", and its reputation has been better since then. In the 194s, he also won the Silver Award for High-quality Products from Chengdu Industrial Association, which was famous both inside and outside Sichuan. Because its appearance is characterized by "dark surface and bright red heart", it is just similar to the image of the valiant soldier Zhang Fei, so it is called "Zhang Fei Beef". Cut its horizontal grid, gently tear the cut surface, such as silver silk and pine needles, chew it carefully, and its taste is endless. In 1998, he won the Quality Product Award of the Ministry of Commerce and the Bronze Award of the First China Food Expo.

Zhang Fei's beef is a kind of food creator who only borrows Zhang Fei's reputation (historical records show that Zhang Fei was a butcher who killed pigs and sold wine, and there are rumors that Zhang Fei was the originator of butchers) to better sell beef. If it is really Zhang Fei's meat, the boss will not dare to sell it, and secondly, the guests will not dare to eat it. Thirdly, the supply will not be enough.