Meishian, a county-level city under the administration of Sichuan Province, located in the southwest of Chengdu Plain, in the middle reaches of the Min River.Meishian is also a key area in the Chengdu-Leshan Golden Corridor and an important component of the Chengdu Plain Economic Circle, and is a pilot city for rural informatization in Sichuan Province and a key city for the Sichuan Manufacturing Informatization Project.

Meishian's traditionallocal delicaciesinclude: Yam Cake, Ren Shou Black Dragon Beach Whole Fish Feast,Sesamecake,and Wangyang Town, dried yak meat,beef,and boiled lamb,and boiled fish, East Slope,Pine nut eggs, East Slope District's East Slope Pork Ribs,East Slope Pork,；and East Slope Fish, Dragon Fruit, Pengshan Sweet Pork, Floating Soup;Yaya's Ya Fish, and various picnics;Chenggong's River Dumplings, Han Yang Chicken, Middle Mountain Roasted Lamb, and Peng's Frozen.FrozenIntroductionFrozen, a geographical indication product.The production area is the administrative area of Meishian City, Sichuan Province, East Slope District.

Frozen is a traditional and famous dish created by Su Dongpo's wife, Wang Fu, and is named after Su Dongpo's great appreciation. It has the characteristics of being fat but not greasy, and not sticky. "Frozen " has a milky white soup, and the snow bean powder is white.

The pork ribs are tender and juicy, original and authentic, and fragrant. Served with

soy sauce,Frozen is a delicacy.It is often called "beauty food", and foreign visitors praise it as a world famous dish.Production process: The most common Frozen in Meishian is East Slope Frozen.The production of East Slope Frozen in Meishian has made significant improvements compared to Su Dongpo's method;First, in the selection of materials, onlypork trottersare selected, after washing, they are put in water to stew, stewed until 80% cooked, then the Frozen is taken out, and then

steamedsteamed in a steamer.After twice de-greasing, the Frozen has reached the state of being fat but not greasy and not sticky.There are two forms for eating: one is the soup form.Take out the steamed Frozen, place it in a bowl, and fill it withchicken soup,or water,and add a little salt and green onions.The best way to eat it is to serve it with a bowl of soy sauce, and dip it in the soy sauce. The taste will be even better.There is a saying that it is a "beauty food". Foreign visitors praise it as a world famous dish.Nutritional value: 1,porkprovides human with high-qualityproteinand essential fatty acids.Pork can provideblood,red pigment (organic iron) and promotes iron absorption, which can improve iron deficiency anemia.2, Pork trotters are very rich in nutrients, containing a lot of protein, especially a lot of collagen protein, just like the skin, it can make the skin plump, moisturized, and strengthen muscles and gain weight.

3, After stewing the pork trotters, the bone can be used to make soup, which can supplement calcium and beautify the skin.Historical and Cultural"East Slope Frozen " has been named after Su Dongpo, and is a famous dish in Sichuan. This is because "East Slope Frozen " comes from Su Dongpo's hometown, which is currently the East Slope District of Meishian City, Sichuan Province.

Legend has it that once Su Dongpo's wife, Wang Fu, was making Frozen at home, and accidentally burned the Frozen, so she quickly added various ingredients and cooked it carefully to cover the burnt smell.Surprisingly, the slightly yellowish Frozen tasted very good, which delighted Su Dongpo.Su Dongpo not only repeatedly made it himself and left records, but also promoted it to his friends and family, so "East Slope Frozen " was passed down.FrozenIntroductionFrozen is a geographical indication product;a geographical indication trademark.The production area is the administrative area of Peng'an County, Sichuan Province.Frozen, a Sichuan Peng'an County specialtysnack.

It is made from high-quality glutinous rice,

sticky rice,and soybeans, etc., and haspeanuts, sesame, sugar,corn,

walnut,

rose, and bean paste, with ten different flavors, including sweet and not greasy, fragrant and not sticky, which are popular among the public.

Peng'an Frozen is made with Peng'an County's excellent glutinous rice as the main ingredient, and uses the principle of fermentation. It is made through soaking, grinding, fermenting in a cylinder, wrapping with corn leaves, and steaming.Its characteristics are: pure color, sticky and moist, fresh and smooth, easy to digest, and is a healthy and nutritious food for both old and young.Production environment: According to the research of Professor West China University: Peng'an County's unique natural conditions have formed unique active biological bacteria, which can ferment Frozen naturally without yeast during fermentation, combined with Peng'an County's unique climate resources, pure water, and soil resources, which are free of pollution, and use local high-qualityrice,making Peng'an Frozen have a unique flavor, which is fragrant, moist, and fresh.Some workshops in surrounding counties have also followed suit, but none of them can produce Frozen with the authentic Peng'an flavor.Geographical indication: According to the "Geographical Indication Product Protection Regulations", the State Quality Supervision and Inspection Bureau organized experts to review the geographical indication product protection application of Peng'an Frozen.After the review is approved, from September 19, 2011, Peng'an Frozen was approved as a geographical indication product, and its protection was implemented by local quality supervision and inspection agencies.Historical and CulturalFrozen is a very popular specialty snack in Peng'an, with a history of over a thousand years. It is a delicious food for celebrating festivals and giving to relatives and friends.Because it is mainly produced in winter, after steaming, it is frozen and preserved for use.Peng'an has a tradition of "on the 28th of the twelfth lunar month, every family steams Frozen ".In recent years, the Frozen industry in Peng'an has developed rapidly, and there are currently over 100 Frozen workshops in the county, and they have developed vacuum packaging for easy portability and storage.East Slope FishIntroductionEast Slope Fish is a delicious Chinese dish.First, rub the fish with salt, and stuff it withbig

bamboo leaves.Then, heat a pot, place the fish and chopped green onions in it, and cook until half cooked.

Add freshginger slices, and cook until tender.Before serving, sprinkle finely chopped orange peel on the fish, and place it on a plate.You can also use

carpto make it.

History and culture

The Pengbang is a very popular local snack in Pengliang, with a history of over a thousand years in its production and consumption. It is a traditional food for gifting during festivals.Because it is mainly made in winter, it is named after being steamed and frozen for preservation.

Pengliang has a tradition of "on the twenty-eighth of the twelfth lunar month, every family steams Pengbang".This means that in the past, Pengbang was only steamed at the end of the lunar year, but later, the hardworking and intelligent people of Pengliang developed the ability to steam Pengbang all year round. The smart and wise people of Pengliang had a special understanding of Pengbang ingredients in the early 1990s, and through special ingredients, they developedSoybeansPeanuts, sesame seeds, sugar, white sugar, corn, walnuts, roses and other ingredients into Pengliang Pengbang, which developed from Pengliang Pengbang made of single large rice into ten varieties with flavors of peanuts, sesame, sugar, white sugar, corn, walnuts, roses and bean paste. It became a nutritious and healthy food for all ages.

Walking through the streets and alleys of Pengliang County, you can almost see Pengbang shops everywhere.In recent years, the Pengliang Pengbang industry has developed rapidly. There are more than 100 Pengbang workshops in the county, and they have developed vacuum packaging for easy carrying and storage.

Eastern fish

Introduction

Eastern fish is a famous Chinese dish with color, aroma and taste.First, rub the fish with salt, and stuff it withBiggreen vegetables.Leaf.Heat oil in a pot, fry the fish and green vegetables together until half cooked, add freshgingerslice, add salty soy sauce (sauce) and wine to cook.Before cooking, sprinkle finely chopped orange peel on the fish, and serve on plates.Grass carpRub with salt and add a little wine, and briefly marinate. Then heat oil, add the grass carp, fry it, and then usebean sproutsas the bottom, put the fish and green vegetables on top, drizzle with a little soy sauce, and steam.

History and culture

Su Dongpo loved eating fish the most during his lifetime. He often cooked fish himself, so he was very skilled in making various fish dishes.He wrote in his poem "Fish Boy" that he cookedCarpin the following way: "Take the carp, it is as easy as picking it up.Don't break the surface, use snow-colored vegetables." He wrote a poem in Huangzhou calledCarp"： "The sun shines on the river, the fish looks like a jade jar.Who says the toad eats the bitter gourd, and the fish is cooked?Old Du, when reminiscing by the river, remembered Meng Sheng.I am so sad about you, "Tearful and unrestrained".A kind of black-head fish is produced in the in Sichuan's Leshan.Su Dongpo and his brother Su Zhe used fragrance oil,Doubanscallions, ginger, garlic, etc., to make "East Lake Fish" through frying, cooking, and reducing the sauce.The taste is "fragrant and wonderful, unparalleled".Su Dongpo wrote in "Passing through Xinxi to visit his teacher": "I wonder if you have forgotten your hometown, with rice, fish and vegetables, everything is delicious."He recorded in the famous "Battle of Red Cliffs" the story of cooking and drinking with "big mouth and fine scales, resembling the bass from Jiangshan".He wrote in " " "White egrets flying on the west bank of the Cicada Mountain, a few sails outside the flower fields, sweet pears and fragrant fish".He ate " " when he was the magistrate of Ren.He praised it and said, "The cook is good at recommending the imperial dining hall, and the official is in charge of the grand banquet".He praised " " and " ".He praised " " and " ".He praised " ".He praised " ".The recipe:Ingredients: 1 piece of fresh black-head fish (about 750 grams).Seasonings: 50g of sesame oil, 50g of doubanjiang, 15g of scallion, 1 piece of scallion root, 10g of ginger and garlic powder, 40g of vinegar, 15g of Shao wine, 50g of cornstarch,salt1.5g, soy sauce 25g, cooked”

pork fat 50g, cooked vegetable oil 1500g,

broth 100g, 25g of white sugar.

Method:1 After preliminary processing, the black-head fish is cut into two pieces, connected by the head, with half of the tail on both sides, and the spine is removed. The fish body is cut into 6-7 pieces. Then, with salt and Shao wine, the whole black-head fish is coated.Cut 7cm long scallion roots.Doubanjiang is minced.2 Heat the wok, add oil and heat until 80% hot, then coat the whole fish with dry cornstarch, lift the fish tail, and pour hot oil onto the knife. After the knife is lifted and solidified, put the fish belly into the oil to fry until golden brown, then remove and serve.Leave oil in the wok, add pork fat, stir-fry with scallions, ginger, garlic, and doubanjiang. Then add broth, white sugar, and soy sauce, thicken with wet cornstarch, sprinkle with scallions, and quickly bring to a boil, pouring over the fish and sprinkling with scallion.Features:

Bright red color, tender skin and meat, slightly sweet and sour with a hint of spice.

East Lake FishIntroductionEast Lake Fish (also known as East Lake Eggs, East Lake Picken, Picken, East Lake Eggs, Picken), a famous Chinese snack from Meizhou, Sichuan.It originated in the hometown of the great writer Su Dongpo, Meizhou, and is one of the local specialties.East Lake Eggs are renowned for their exquisite flavor and appearance, and are made by combining traditional methods with modern techniques. The resulting eggs have a crystal-like protein, through which theegg yolk

can be clearly seen.It is delicious and has a unique flavor, and is very satisfying after eating. It is a healthy food because it is free of lead.Compared to duck eggs,duck eggs contain more minerals. They can stimulate digestive organs, enhance appetite, promote the digestion and absorption of nutrients, and have the function of neutralizing stomach acid. They also have the functions of moistening the lungs, cooling, dispelling summer heat, nourishing yin, stopping bleeding, and stopping diarrhea, as well as lowering blood pressure. In addition, East Lake Eggs have the functions of protecting blood vessels, improving intelligence, and protecting the brain.

East Lake Eggs are nutritious, have a unique flavor, and are easy to carry and store, which is why they are favored by people both at home and abroad. They are a great choice for family gatherings, travel, and giving gifts to friends and family.

East Lake

Eastern Style Egg

Introduction

Eastern Style Egg (also known as Eastern Style Egg) is a delicious food with a unique flavor, which is a pure green food without lead.Eastern Style Eggs contain more minerals, which can stimulate digestive organs, increase appetite and promote the digestion and absorption of nutrients. They also have the function of neutralizing stomach acid, and have the functions of clearing heat, tonifying the spleen, refreshing, stopping bleeding, cooling intestines and stopping diarrhea, and lowering blood pressure. In addition, Eastern Style Eggs can also protect blood vessels, improve IQ, and protect the brain.Originates from Sichuan, a local Sichuan sausage.The flavor is mainly spicy and fragrant, with some also having a salty and fresh flavor.The texture is tough, with spicy and fresh flavors, moderately salty and fragrant.To ensure the quality, flavor, and texture of the sausage, the selection of ingredients is key.The best are top-grade pork belly and hind leg meat.Han Yuan

PeppercornsThree-leafed pepperchili

These Sichuan local fragrant spices are essential for ensuring the authentic flavor of the sausage.

IngredientsTraditional production process, manual grinding, making, and drying. The production is controlled by the climate, time, and location.

With the continuous progress of technology, people have gradually upgraded the traditional sausage production process, using standardized production methods to control temperature, humidity, and wind speed, ensuring that you can enjoy a consistent flavor anytime and anywhere.

History and CultureLegend has it that in the Song Dynasty, the great writer Su Dongpo was visiting " " in Suzhou, and was attracted by the distant light at night. He discovered an old man with a white beard sitting next to a fire and holding a bamboo tube, and he was puzzled, so he walked over and asked, "Old man, what are you doing?"The old man smiled and didn't answer, continuing to roast.After a while, the old man took out a wooden knife and chopped the bamboo tube open, releasing a strong aroma. Su Dongpo was surprised.Later, Su Dongpo returned to his hometown, Meizhou, and missed this delicious food. He dedicated himself to researching and making it with pork intestines. After stewing, he would also coat the whole intestines with a layer of oil made from ice sugar before eating.

The method of making these sausages is passed down to this day.Nowadays, in Meizhou, sausages are a popular local snack.The most famous sausages are " ", " " and " ", and more than 6000 sausages are sold every day in Meizhou.The main ingredient: 1 piece of pork intestine (about 1500g).and other local Sichuan flavors are essential for making sausage.IngredientsSweet Pepper DuckTraditional production process, manual grinding, making and drying, controlled by climate, time and location.With the continuous progress of science and technology, people have gradually upgraded the traditional sausage making process, and standardized production, using scientific ways to control temperature, humidity and wind speed, to ensure that you can taste delicious food anytime, anywhere.History and cultureLegend has it that in the Song Dynasty, the great writer Su Dongpo visited Suzhou "Shengdao" when the moon was shining, he was attracted by the distant light, and found an old man squatting next to a fire, holding a bamboo tube and turning it over and over. He was very puzzled, so he walked over and asked, "Old man, what are you doing?"The old man smiled and didn't answer, and continued to cook.After a while, the old man took out a small knife and cut open the bamboo tube, and a strong aroma of cooked meat came out. The great writer Su Dongpo suddenly realized...

Later, Su Dongpo returned to his hometown in Meishan, Sichuan, and missed this delicious food. He studied it and made sausage, which was more convenient to store. After many improvements, it became a popular food for the local people during the New Year—sausage.

MoonSteamed dumplingsIntroductionSteamed dumplings are a Chinese snack, which is shaped like a crescent moon.Thin skin, full stuffing, with salty and fresh sauce.

Mix pork with salad oil, sugar, shrimp, green onion and ginger, and stir well. Gradually add water to make the dough.

Roll out into long strips, cut into small pieces, and flatten them. Then roll into a circle with a thicker middle and slightly thinner edges, and stuff it with the filling. Fold the edges and pinch to form a crescent shape, and steam.How to make

Ingredients:

Wheat flourpork, salad oil, sugar, shrimp, green onion, ginger.How to make:Mix pork with salad oil, sugar, shrimp, green onion and ginger, and stir well. Gradually add water to make the dough.

Roll out into long strips, cut into small pieces, and flatten them. Then roll into a circle with a thicker middle and slightly thinner edges, and stuff it with the filling. Fold the edges and pinch to form a crescent shape, and steam.

Features:

Shaped like a crescent moon.Thin skin, full stuffing, with salty and fresh sauce.Pengshan Sweet Skin Duck

Introduction

Pengshan Sweet Skin Duck is made with healthy ducks, and the ingredients are carefully selected, using traditional techniques.

It has a bright color, crispy and fragrant, with moderate saltiness, crispy and sweet skin, tender meat, smooth and delicious, and unique flavor.History and culture

Pengzu was born in Pengshan, and died in Pengshan. The legend says that Pengzu lived for 146 years. He invented "chong" (a type of fish soup) to cure Emperor Yao's anorexia, and was revered as the "god of cooking". He also created the "guiding, cooking, and health" techniques to prolong life, which were admired by people.

According to local legends, Pengzu's long life is related to eating sweet skin duck three times a day.Pengzu, a master of medicine, once cooked a duck, and instead of boiling it with water, he used ginger, pepper,

Star anise, cinnamon, small

, cloves, and cumin to make a concentrated soup. Then, he put the freshly slaughtered duck into the soup and cooked it.

After cooking, he poured the whole duck with a layer of cooked vegetable oil made from sugar into it.Because the skin of the duck is sweet and crispy, the name "sweet skin duck" came from this.

This method of making sweet skin duck has very high nutritional and medicinal value. It can nourish the body, moisten the intestines and stomach, clear heat and relieve fever, strengthen the spleen and digestion, and has the functions of neutralizing stomach acid, cooling intestines and stopping diarrhea, and lowering blood pressure. In addition, sweet skin duck can also protect blood vessels, improve IQ, and protect the brain.

Han YuanPeppercornsThree-leafed pepper

chiliand other local Sichuan flavors are essential for making sausage.DuckInstead, when cooking, the method of using fresh ginger, star anise,cinnamon,cloves,fennel,cardamom, star anise, apricot seeds, licorice, etc., to cook in a fresh soup pot first, and then add the slaughtered duck to cook.After cooking, the whole duck is then drizzled with a layer of cooked vegetable oil made with sugar, and then eaten.Because the duck skin is sweet and crispy, the name "Sweet Pepper Duck" originated from this.Sweet Pepper Duck made with this method has extremely high nutritional and medicinal value, with effects such as replenishing deficiencies, nourishing the stomach and producing saliva, and clearing heat and strengthening the spleen, which are deeply loved by the people. The preparation method has been passed down through generations.

Now, Sweet Pepper Duck has become a famous local snack in Pengshan.The most famous Sweet Pepper Duck are "Zhong Duck," "Pan Duck," and "Wang Fu Hua Sweet Pepper Duck," and Pengshan County sells over 6,000 ducks every day.

Method:

Main Ingredients: 1 duck (about 1500g)

Ingredients: Ginger, green onion, salt, honey, rock sugar (coconut sugar), cooking wine, Sichuan peppercorns, star anise, cinnamon, fennel, cardamom, star anise, black cardamom, cloves, fragrant leaves, cooked vegetable oil, as needed

Instructions:

1. Place duck on a fire and roast, cut 6cm long opening at the tail, remove internal organs, wash clean, and rub duck with Sichuan peppercorns, salt, and cooking wine inside and out. Place duck in a basin and marinate for 5-6 hours.

2. Heat a pan on the fire, add cooked vegetable oil to heat, break and add ice sugar to the pot, stir until ice sugar melts completely and turns brown, immediately add appropriate amount of boiling water to mix well, which makes sugar color juice.Pack all spices into clean muslin bags.

3. Add fragrant leaves, star anise, cinnamon, fennel, cardamom, cloves, and fragrant leaves into boiling water.Bring to a boil over high heat, reduce to low heat and simmer for 1-2 hours, which makes broth.Place marinated duck into the broth and cook until done.4. Remove cooked duck and drain, place in a hot oil pan and fry until the skin is crispy and turns brown, remove, brush with honey to make.

Tips:

1. The amount of sugar in the broth should not be too much, the broth should be pale red.

2. The amount of spices in the broth should not be too much, otherwise it will feel "suffocated".

2. 3. If the concentration of honey is too high, use appropriate amount of water to dilute before using.4. If you don't have honey, you can use white sugar and water to make it.

5. Ren Shou Sesame CakeIntroduction:

Ren Shou Sesame Cake, a geographical indication product.

The production area is Ren Shou County, Mingshan, Sichuan Province, including Wenlin Town and Dahua Town.

Product introduction: Ren Shou Sesame Cake, a unique local specialty of Ren Shou, Sichuan Province.Ren Shou Sesame Cake has a fragrant and delicate taste, a fine and tender texture, dissolves in the mouth, is not greasy, nourishes the lungs and strengthens the body, is rich in nutrients, and is suitable for all ages, making it a favorite among consumers. Ren Shou Sesame Cake uses high-quality sesame, walnuts,

honey,white sugar, honey, glutinous rice, high-quality flour, bean powder, refined plant oil, peanuts, etc., which are carefully selected and processed according to scientific recipes. It has won multiple product and quality awards.Product features: Ren Shou Sesame Cake is mainly made of high-quality glutinous rice, flour, walnuts, and sesame, with traditional production methods and unique production techniques. It has characteristics such as delicate texture, not greasy, fragrant, melts in the mouth, rich in nutrients, nourishes the lungs and strengthens the body, making it a local specialty food.Historical and cultural

Legend has it that during the Qing Dynasty, a wandering monk came to the ancient town of Lingzhou to give lectures and preach, and he used local products to make various special flavors and finely crafted Buddhist foods.

One of these foods was sesame cake.

The monk passed the recipe on, and sesame cake became popular.In the late Qing Dynasty, when there was a disaster and war, the stone family fled to Wang family field (now Wangyang Town).A woman named Zhang, who was married to a stone family, made sesame cake and sold it, which became a local specialty.This story has been passed down for many years, and sesame cake has also been popular since the Qing Dynasty.Cooking methodCooking method:

Main ingredients: 500g of beef10g of dried ginger

10g of dried red dates

10g of dried goji berries

1 block of ginger

Spice ingredients: 1/2 tablespoon of cooking wine

A little bit of Sichuan peppercorns2 small spoons of salt

1/2 small spoon of white sugar

1 small spoon of MSGPreparation process:1. Wash the beef and cut it into pieces, slice dried ginger, red dates, goji berries, and ginger.2. Add water to the pot and bring to a boil, add beef and cook until the blood is removed, then remove and rinse.3. Place beef, ginger, dried red dates, goji berries, MSG, cooking wine, Sichuan peppercorns, salt, and white sugar in the bowl, add water, and steam for 2 hours.

48. Cooking method:

5. Mixing: (1) Duck heart: Mix sesame powder, cooked flour, and 88.5% granulated sugar together, and then thoroughly rub and knead.Main ingredients: 500g of beef

10g of dried ginger10g of dried red dates10g of dried goji berries1 block of gingertAy

Spice ingredients: 1/2 tablespoon of cooking wine

A little bit of Sichuan peppercorns2 small spoons of salt1/2 small spoon of white sugar1 small spoon of MSG

Preparation process:1. Wash the beef and cut it into pieces, slice dried ginger, red dates, goji berries, and ginger.

2. Add water to the pot and bring to a boil, add beef and cook until the blood is removed, then remove and rinse.

3. In the bowl, place beef, ginger, dried red dates, goji berries, MSG, cooking wine, Sichuan peppercorns, salt, and white sugar, add water, and steam for 2 hours.64|Cooking method:The process of making soup emphasizes the method, repeatedly cooking to make the soup rich in fragrance and thick, with a smooth and greasy texture, and is accompanied by Sichuan peppercorns andMain ingredients: 500g of beef10g of dried ginger10g of dried red dates10g of dried goji berries1 block of gingerSpice ingredients: 1/2 tablespoon of cooking wineA little bit of Sichuan peppercorns2 small spoons of salt1/2 small spoon of white sugar1 small spoon of MSG

Preparation process:1. Wash the beef and cut it into pieces, slice dried ginger, red dates, goji berries, and ginger.2. Add water to the pot and bring to a boil, add beef and cook until the blood is removed, then remove and rinse.3. In the bowl, place beef, ginger, dried red dates, goji berries, MSG, cooking wine, Sichuan peppercorns, salt, and white sugar, add water, and steam for 2 hours.80|Cooking method:

The process of making mutton soup is clear and bright, with a milky white color;

Main ingredients: 500g of beef10g of dried ginger10g of dried red dates10g of dried goji berries1 block of gingerSpice ingredients: 1/2 tablespoon of cooking wineA little bit of Sichuan peppercorns2 small spoons of salt

1/2 small spoon of white sugar1 small spoon of MSGPreparation process:

1. Wash the beef and cut it into pieces, slice dried ginger, red dates, goji berries, and ginger.

2. Add water to the pot and bring to a boil, add beef and cook until the blood is removed, then remove and rinse.

3. In the bowl, place beef, ginger, dried red dates, goji berries, MSG, cooking wine, Sichuan peppercorns, salt, and white sugar, add water, and steam for 2 hours.

96|Cooking method:

Historical and Cultural:Main ingredients: 500g of beef10g of dried ginger10g of dried red dates10g of dried goji berries1 block of gingerSpice ingredients: 1/2 tablespoon of cooking wineA little bit of Sichuan peppercorns2 small spoons of salt

1/2 small spoon of white sugar

1 small spoon of MSG

Preparation process:1. Wash the beef and cut it into pieces, slice dried ginger, red dates, goji berries, and ginger.2. Add water to the pot and bring to a boil, add beef and cook until the blood is removed, then remove and rinse.3. In the bowl, place beef, ginger, dried red dates, goji berries, MSG, cooking wine, Sichuan peppercorns, salt, and white sugar, add water, and steam for 2 hours.112|Cooking method:

In order to ensure the texture of dried beef, all the spices involved in the entire production process, such as Sichuan pepper powder, chili powder, are handmade by Huang Zhi from Sichuan pepper and chili.

Main ingredients: 500g of beef10g of dried ginger10g of dried red dates10g of dried goji berries1 block of gingerSpice ingredients: 1/2 tablespoon of cooking wine

A little bit of Sichuan peppercorns

2 small spoons of salt

1/2 small spoon of white sugar1 small spoon of MSGPreparation process:1. Wash the beef and cut it into pieces, slice dried ginger, red dates, goji berries, and ginger.2. Add water to the pot and bring to a boil, add beef and cook until the blood is removed, then remove and rinse.3. In the bowl, place beef, ginger, dried red dates, goji berries, MSG, cooking wine, Sichuan peppercorns, salt, and white sugar, add water, and steam for 2 hours.128|Cooking method:To ensure the authentic texture of dried beef, all spices used throughout the entire process, such as Sichuan peppercorn powder and chili powder, are handmade by Huang Zhi from Sichuan peppercorns and chilies.”