The difference between yak meat and yellow beef is that the calories and fat content of beef are lower than that of yellow beef.

Yak meat is a dish. The main raw materials include yak rump meat, soybean oil, etc. Yak meat is tender and delicious. It has extremely high nutritional value. It is rich in protein and amino acids, as well as trace elements such as carotene, calcium, and phosphorus. It has extremely low fat content and high calories. It has a significant effect on enhancing the body's disease resistance, cell vitality, and organ function.

The yak is a unique semi-wild semi-primitive rare animal in the high-cold, pollution-free environment at the top of the earth (the Qinghai-Tibet Plateau is a rare natural environment in the world that is clean and unpolluted and has clean air). Polar bears and Antarctic penguins are known as "the three most alpine animals in the world". About 95% of the world's yaks are concentrated in China. Yaks live in alpine zones above 3,000 meters above sea level for many years. They have particularly strong cold resistance and are strong and strong, and can survive at minus 38 degrees Celsius. Because they live in the alpine zone all year round, there is no industrial pollution, no harm from chemical fertilizers and pesticides, but there are natural and vast pasture plateaus, and the clean ecological environment has created this excellent livestock species. The yak has no labor in its life. The semi-wild grazing method of living on water and grass, the primitive and natural growth process, and the intake of a large amount of precious Chinese herbal medicines such as cordyceps and fritillary throughout its life make the yak meat tender and delicious.

Yellow beef is a warm meat that is good at replenishing qi. It is the first choice meat for people with qi deficiency for nutritional therapy, just like astragalus is often the first choice for people with qi deficiency for medical treatment. Therefore, "Han's "Yitong" says that "yellow beef nourishes qi and has the same effect as astragalus.

Yellow beef

Weak spleen and stomach, stomach pain, epigastric distension, loss of appetite, diarrhea, mild edema Stir-fried shredded beef with shredded radish: 500 grams of white radish, 250 grams of lean beef, appropriate amounts of oil, refined salt, wine, soy sauce, starch, and green onions. Wash the radish, cut into thin strips, put into a bowl, and add refined salt. , cooking wine, soy sauce, starch, mix well and marinate for 30 minutes. Heat the vegetable oil over high heat, add shredded radish, stir-fry until cooked, put it into a bowl, then heat the vegetable oil over high heat, pour in the shredded beef, and stir-fry. After frying for 2 minutes, add shredded radish, mix well, add 1 spoon of cooking wine, a little water, simmer briefly, add chopped green onion, mix well and serve as a dish.

2. Before and after surgery. Nourishment and conditioning: Or weak spleen and blood deficiency, dull complexion, dull claws and nails, and loss of appetite. Cardamom-braised beef: 1000 grams of yellow beef, 6 grams of white cardamom, 6 grams of cardamom, ginger, pepper powder, kaempferol, fennel, and licorice. , soy sauce, cooking wine, and salt. Wash the beef, cut it into pieces weighing about 200 grams, put it in a plate, spread the salt and pepper powder evenly on the beef, and marinate it for 5 to 8 hours. Keep it up and down during the marinating process. Turn over 2 to 3 times, wrap cardamom, ginger slices, kaempferol, fennel, licorice, etc. in gauze to form a spice bag. Add water to the brine pot, add beef and spice bag, boil over high heat, and skim off the foam. Add soy sauce and cooking wine, simmer until the beef is cooked through, skim off the oil, quickly pick up the beef, dry it and cut it into slices across the meat grain, put it on a plate, drizzle with sesame oil and sprinkle with pepper powder. Edible.