Xiyixing Braised Meat

Xiyixing Braised Meat

　　Xiyixing Braised Meat is a specialty dish from Beishankou Town, Gongyi City, Zhengzhou, Henan Province. It is one of the “Top Ten Famous Foods of Henan Province,” known for its tender, flavorful meat that is never greasy.

　　By drawing on a century of braising expertise and the essence of traditional cuisine, and through the unwavering dedication of several generations, Xiyixing continuously innovates. It incorporates precious medicinal ingredients that nourish the body, developing a braising technique centered on nutrition, deliciousness, hygiene, and peace of mind. This results in a variety of high-quality braised meat products.

　　Xiyixing’s meat products utilize an ancestral secret recipe combined with exquisite craftsmanship, along with ongoing innovation. The meats are brightly colored, tender in texture, rich yet not greasy, lean yet fragrant and soft, highly nutritious, and enjoyable in abundance. The enduring legacy and market success of Xiyixing meats rely not only on their closely guarded ancestral formula but also on a strict production process. They place great emphasis on ingredient selection—regardless of market price fluctuations, they consistently choose fresh meat with balanced fat and lean portions.

　　The production process is as follows:

　　Trimming Fat — Remove excess fat and fatty layers, cut the meat into small pieces weighing about one jin (500g) each, and wash them with clean deep well water.

　　Searing — After washing, sear the meat to burn off any dirt, hair, or impurities from the skin or pig trotters.

　　Rinsing — Give the seared meat a thorough rinse. The cleaning process for intestines and stomachs is more complex: first rub them repeatedly with alum and vinegar, then wash. Once cleaned, blanch them in hot water to remove the white membrane, then rinse again.

　　Shaping — Tie the cut pieces of meat with thin string.

　　Braising — Place the tied meat pieces into a pot of braising broth infused with a magical blend of seasonings. Control the fire carefully—it must neither be too strong nor too weak, and the cooking time must be precisely managed.

　　Sorting — After braising, the meat is sorted for sale and mechanically vacuum-packed into boxes.