Fur Beef

Fur Beef

　　　Fur beef, commonly known as "beef patties," has been made since the Ming and Qing dynasties and has long been loved by the public. It can be served alongside sunflower seeds, candies, or as part of a fruit platter, or placed on a plate with alcoholic dishes. In 1990, it won an award for specialty snacks at the First Sichuan Provincial Famous and Special Snacks Evaluation.　

This product uses winter melon beef sliced into strips, each about an inch long. The first step is to rinse off the blood, then it is boiled, simmered in brine, and stir-fried. The cooking process requires very precise control of heat. It should be boiled just until the blood is drained from the meat strips, simmered until the surface fibers of the strips begin to contract, and stir-fried until the surface becomes porous and fuzzy. A final seasoning is applied before removing from the heat and allowing it to cool before serving. If the boiling and simmering are insufficient, the fur-like texture won’t develop; if overdone, the meat will become mushy. This dish is known for its brownish-yellow color, tender and crumbly texture, well-balanced saltiness, and rich, long-lasting flavor. It can be served as an alcoholic accompaniment or enjoyed as a snack. It’s convenient to carry, has a long shelf life, and makes an excellent travel food.　

Zigong fur beef is an innovation among beef products. It retains the essence of beef jerky while also possessing the tenderness of beef floss, blending the flavors of both to create a taste that appeals to the general public. Additionally, the finished product maintains the authentic beef flavor, making it acceptable even to those from regions where beef is a staple.