Lingyun Braised Beef

Lingyun Braised Beef

　　Most people have likely tried braised beef before, as it’s a relatively common dish in China. Its main ingredient is usually lean beef. However, in Lingyun County, an ancient prefectural city with a thousand years of history, the local braised beef distinguishes itself through its distinctive ingredients. The final dish releases an enticing fragrance that wafts through the town, making everyone’s mouth water — it’s hailed as the “Prince of Beef” in Lingyun’s food scene.

　　When talking about Lingyun braised beef, it’s essential first to introduce the free-roaming yellow cattle that graze across the hills of Lingyun. As a county recognized as a “Longevity Village” in China, Lingyun boasts majestic mountains, pristine waters, and high levels of negative ions, offering fresh and invigorating air. The free-range yellow cattle raised here have shiny, glossy coats, tender and juicy meat rich in protein and nutrients.

　　One crucial step in preparing braised beef is deep-frying, and for that, nothing beats the locally produced organic camellia oil. In Lingyun, nearly every household grows camellia trees, and generations have thrived on wild camellia oil — it’s no wonder they live such long lives. Braised beef is the perfect marriage of local yellow beef and camellia oil. The preparation involves ingredients like cooking wine, salt, chili, star anise, grass fruit, cinnamon, ginger, and green onions. The process includes stir-frying, braising, deep-frying, and slicing. The end result is a plate of fragrant, golden-brown braised beef. As you slowly chew the flavorful, crispy, and tender slices, paired with locally brewed drinks like Sichuan papaya wine, corn wine, sour plum wine, or wasp wine, you’ll find that each sip of liquor comes with a song, telling tales of life’s many joys. You’re sure to fall deeply in love with Lingyun, cherishing its endless charm — from its delicious cuisine and lofty mountains to its flowing streams and every blade of grass…

　　Lingyun braised beef is crispy on the outside, tender on the inside, rich in flavor, and boasts an appealing color and aroma. It’s a dish you can enjoy over and over again. Packed with high-quality protein, it boosts the body’s immunity, strengthens the spleen and stomach, builds up strength and bones, reduces swelling, and removes dampness — qualities that make it widely loved. A brief summary of the key cooking steps: first, clean the selected yellow beef and rub it evenly with cooking wine and salt. Next, place the beef in a hot pan with ginger, Sichuan peppercorn, cinnamon, star anise, grass fruit, cloves, and green onions, and braise for about five minutes. Then transfer the beef to a pressure cooker and simmer for approximately 20 minutes before letting it cool. Heat camellia oil in a pan, and once hot, deep-fry the beef until it turns golden brown. Remove the beef, drain the excess oil, and let it cool. Finally, slice the dried beef into strips or thin pieces and arrange them on a plate. During holidays or when hosting guests from afar, locals love to buy yellow beef to cook this aromatic braised beef, sharing an exceptional taste experience with everyone. Among the local favorites is the braised beef made by Yang Wenyong, the owner of Lingyun Firewood Rice Restaurant. He selects premium flank yellow beef and slowly cooks it to preserve the authentic, rustic flavor of the beef. The result is sweet, savory, and refreshing — one of the region’s signature signature dishes. (Text and photos by Zhou Xiufei)