Jinshan Beef Jerky

Jinshan Beef Jerky

　　Produced in Jinshan Town, Wenchang County, it is known for its crispy texture, delicious taste, and sweet flavor. It is mainly exported to countries and regions in Southeast Asia. Jinshan beef jerky emphasizes preparation techniques, using carefully selected plump beef. The meat is marinated with seasonings for a certain period, then simmered in a pot, and dried after cooking. Once dried, it is placed back in the pot and roasted over fire. The Jinshan beef jerky made through this method has an exceptionally fragrant and delicious taste. When eaten with a dipping sauce made of vinegar and chili, it offers a unique flavor.

　　Hainan beef jerky is most famously produced in Jinshan, Wenchang, and Jinjiang, Chengmai. The distinctive Jinshan beef jerky comes from Jinshan Town, Wenchang County. It is unclear since when Jinshan beef jerky originated, but it is said to have gained fame in the Republican era, around the 1920s. At that time, there were several beef jerky shops in Jinshan Market, with the best-known being Dongzhai No. 2, Mixing Sister, and Luodouhong Shop.

　　Why is Jinshan so famous for beef jerky? This is because many people from Jinshan used to go abroad, traveling by small sailboats across the sea for over ten to fifteen days. Carrying beef jerky was both lightweight and long-lasting. Initially, Jinshan beef jerky was made to meet this need, and it later gradually developed into mass production for export.

　　As a popular ready-to-eat specialty among Hainanese overseas Chinese, Jinshan beef jerky is mainly exported to countries and regions in Southeast Asia. It is characterized by its crispy texture, delicious taste, and sweet flavor. When savored slowly, it is truly enjoyable and makes an excellent accompaniment to alcohol.

　　The making of Jinshan beef jerky has a long history, and you can also appreciate the charm of these distinctive delicacies during the production process. The making of Jinshan beef jerky generally involves selecting meat, cutting it into pieces, preparing seasonings, marinating the meat, simmering, drying, and roasting. It is said that either water buffalo or yellow beef can be used, but well-marbled meat from plump, older cattle should be chosen. The meat is cut into 1 cm thick, 3 cm wide, and 5 cm long pieces. Seasonings include peanut oil, soy sauce, spices, garlic, sugar, wine, and pepper. After marinating the meat with seasonings for a certain time, it is simmered in a pot. Once cooked, it is dried. Drying requires careful attention to get it just right—under-dried jerky will spoil, while over-drying will diminish the flavor. After drying, it is placed back in the pot and roasted over low heat. The Jinshan beef jerky made through this method has an exceptionally fragrant and delicious taste. When eaten with a dipping sauce made of vinegar and chili, it offers a unique flavor.

　　Because the beef jerky produced in Jinshan is flavorful and aromatic, many people traveling abroad to visit relatives often buy several pounds to take with them, allowing their overseas family members to taste a bit of home. It is regarded as a precious gift for friends and family. When overseas Chinese return, they also make sure to enjoy the hometown specialty “Jinshan Beef Jerky,” considering it a fine delicacy to serve at banquets for fellow villagers.