Zigong Huobianzi Beef

Zigong Huobianzi Beef

Zigong Huobianzi Beef is a geographical indication protected product.

　　　"Food is the paramount necessity of the people." With the development of Zigong’s salt industry, the area attracted a large population, including merchants, laborers, local residents, and visiting gentry-merchants. They brought with them diverse culinary practices and flavor preferences, all converging in Zigong, this "silver nest." Due to the high consumption levels here, to cater to people from all walks of life and various regional tastes, renowned chefs from different areas also came with their unique skills. This led to a proliferation of restaurants offering diverse cuisines across Zigong, making its food culture rich, colorful, and magnificent. The most distinctive food in Zigong is beef. In the past, the main power source for salt production in Zigong’s salt wells was oxen. Historical records indicate that during the peak of the salt industry, there were nearly 100,000 working oxen. With so many oxen came an abundance of beef, which was cheap and readily available. As a result, Zigong developed a wide variety of beef-based dishes, many of which became beloved delicacies.

　　"Water-boiled beef" was once a "staple dish" for salt workers. Because it was inexpensive, salt workers would cut the beef into thin slices, boil them in a pot, and then dip them in a spicy sauce. It was both economical and delicious. After the 1930s, Fan Jian’an, a famous chef from Zigong, modified the traditional Sichuan dish "permeated soup beef" by cooking the sliced beef together with various seasonings in one pot. The resulting dish featured tender, smooth beef slices that were spicy, hot, savory, and brightly colored, offering an excellent texture. Once introduced, it became extremely popular, and soon restaurants across the city began to imitate it. Gradually, it evolved into a classic Sichuan dish rich in Zigong’s local flavor. Another famous product of Zigong that enjoys renown throughout Sichuan and even the whole country is "Huobianzi Beef." Its selection of ingredients and craftsmanship are extremely meticulous. First, the meat is chosen from the “thigh two” and “thigh four” parts of the cow’s hind legs—only 10 to 15 kilograms can be obtained from one cow. Then, skilled workers slice the meat into inch-thick pieces, which are nailed onto wooden boards leaning against the wall. Using extraordinary knife skills, they slice the meat into extremely thin pieces, ensuring there are no holes or gaps. A small amount of salt and soy sauce is applied to the slices, which are then hung in a ventilated area to dry. Next, the slices are laid on breathable bamboo mats and slowly baked over a low flame using cow dung ash or dried wood ash. It is said that beef baked with cow dung ash has a uniquely fragrant taste. The finished Huobianzi Beef is bright red and translucent, with patterns visible through the meat. Finally, it is brushed with chili oil to complete the dish.

　　Huobianzi Beef is crispy but not tough, dry and fragrant with a melt-in-your-mouth texture. It has a rich, mellow taste, a long aftertaste, and is easy to carry, making it a unique specialty of Zigong.

　　The production area of Zigong Huobianzi Beef is limited to the current administrative region of Da’an District, Zigong City, Sichuan Province.

　　Huobianzi Beef originated during the Qianlong period of the Qing Dynasty and had become a famous Sichuan specialty by the late Qing and early Republican periods. Alongside Zhangfei Beef and Taihe Beef, it is known as one of the “Three Great Beef Delicacies of Central Sichuan.” It is celebrated for its premium quality, delicious taste, paper-thin slices, and long-lasting crisp fragrance. "Huobianzi" refers to the torches used for lighting in old Zigong, Sichuan. The term uses the brightness of the "lamp" to illustrate how thinly transparent the beef slices are. Nowadays, many products are mistakenly labeled as “火边子” (Huobianzi), which is an incorrect character.