Spicy Beef

Spicy Beef

　　Main ingredients: Select water buffalo blood, thick beef tripe, and yellow cattle tenderloin.

Preparation: Slice the beef horizontally without removing the black skin of the tripe. Wash all ingredients, then stir-fry the beef and tripe over high heat in hot oil. Add glutinous rice wine, ginger, and red chili powder before removing from the pan. Briefly stir-fry the beef blood, then add the stir-fried beef and tripe, pour in boiling water, and cook. Add an appropriate amount of mountain pepper, soy sauce, and other seasonings before serving.

Features: The broth is rich and flavorful, spicy and piping hot, leaving a lingering aftertaste. After drinking, you’ll break into a sweat and feel refreshed and invigorated. It has the effects of dispelling cold, removing dampness, and promoting circulation in the muscles and meridians. It is one of the common street snacks found in the night markets of Loudi’s Meishan region.

Related legend: It is said that long ago, villagers from Hengyang Mountain stronghold slaughtered an old ox. Among the onlookers, one villager suddenly foamed at the mouth and collapsed unconscious. Everyone panicked, not knowing what to do. At that moment, an elderly man stepped forward and instructed the crowd to take a bowl of ox blood, slice a piece of beef and a piece of tripe, add three red chilies, and boil them. He then poured the mixture into the mouth of the unconscious villager, who immediately broke into a sweat, regained consciousness, and felt unusually energetic. When people looked around for the healer, the old man had already ascended into the sky on a cloud of light and disappeared into Hengyang Mountain.