Stir-fried Beef from Cao County

Stir-fried Beef from Cao County

　　Stir-fried Beef from Cao County is meticulously processed through multiple steps such as marination and cooking. The meat is tender, aromatic, and bright red in color.

　　(Heze)

　　“Stir-fried Beef from Cao County” is a long-renowned delicacy of Caozhou. The beef features a richly colored, glossy appearance, tender texture, and remains delicious even when eaten in large quantities. When hot, it can be served in chunks; when cold, it is sliced thinly, exuding an irresistible fragrance that stimulates the appetite. Its production history can be traced back to the late Song Dynasty.

　　“Stir-fried Beef from Cao County” primarily uses yellow cattle from southwestern Shandong as its raw material. Due to its strict meat selection, numerous processing steps, diverse seasonings, and meticulous craftsmanship, the production process is rarely known to outsiders. Over time, the making of “Stir-fried Beef from Cao County” has become even more scientific. Most of it is halal food, with the Mi family in Dongguan being particularly skilled at it. Hence, “Stir-fried Beef from Cao County” is also known as “Mi Family Stir-fried Beef,” reputed to be the most authentic. Individual stalls are mostly concentrated in Dongguan within the county town, and the industrial and commercial authorities have issued signs for “Authentic Mi Family Stir-fried Beef from Cao County.” It has been designated as a famous snack of Shandong.

　　During production, yellow cattle aged 3–4 years and in good health are selected. After being slaughtered by an imam at the mosque, the ingredients are chosen — only the “tendon-leg core” from the four legs of each cow is used (typically yielding about 60–70 pounds per cow). The sinews, skin, and fat are removed, and the meat is cut into pieces weighing around half a pound. These are then placed in a large vat with seasonings and saltpeter to marinate for three to five days (depending on the season and temperature), which is a crucial step. The marinated beef is then cooked in a pot with over ten kinds of precious Chinese herbs. Once fully cooked, the beef is taken out, drained, and set aside for later use.

　　The common methods for preparing beef elsewhere usually involve steaming, boiling, braising, or stewing, with five-spice beef and soy sauce beef being the most common. However, “Stir-fried Beef from Cao County” is unique, excelling in color, aroma, and taste. After more than ten processing steps, the key final stage is “deep-frying.” The method is quite ingenious: if the oil is too hot, the beef will burn; if it’s not hot enough, it will turn greasy. A small amount of fragrant sesame oil is heated in the pot to about 50–60% of its maximum temperature, and the cooked beef is slowly added, briefly fried, then taken out and served. The finished beef is reddish-brown in color. When served, it is sliced thinly and arranged on a plate without any additional seasonings. However, hot beef is not suitable for slicing — it can be cut into chunks and served in baked wheat cakes, offering a flavor that rivals Western “pizza.” It has a distinctive taste with a long-lasting aftertaste. “Stir-fried Beef from Cao County” is as genuine as the character of the people of Shandong — hearty and solid. Just two or three pieces weigh about one pound, with absolutely no added water. The fried beef stores well, especially in autumn and winter, and can be kept at room temperature for several days without affecting its quality. It makes for a stylish gift when visiting relatives, friends, or hosting guests.

　　From a health perspective, beef helps to nourish the spleen and stomach, replenish qi and blood, and strengthen bones and tendons. Beef has a sweet taste and warm nature, and is rich in protein, iron, calcium, phosphorus, vitamin B1, and B2. It contains a wide variety of amino acids, making it highly nutritious. However, beef is high in fat, so those with high cholesterol should consume it with caution.