1, unique production process: preserved beef uses a unique curing and air-drying process, making the meat firmer and chewier. In contrast, the production of soy sauce beef relies mainly on seasoning and boiling and stewing, with a relatively softer texture.

2, rich flavor levels: preserved beef has a unique savory flavor, and different regions to make the taste of preserved beef has its own characteristics, such as Hunan's spicy preserved beef, Guangdong's honey preserved beef, etc.. While the flavor of soy sauce beef is relatively single, mainly relying on the combination of seasonings to achieve a rich taste.

3, a unique culinary experience: preserved beef after air-drying, the meat is tougher, suitable for cutting into thin slices of raw food, with white wine or beer to enjoy. This way of eating is especially popular in southern China and is a unique culinary experience. Beef in sauce, on the other hand, is better suited to be stewed and eaten with rice or noodles to satisfy the need for taste and satiety.