Sliced Beef in a Tray

Sliced Beef in a Tray

　　Zhangpan Beef from Zigong is a famous local snack in Zigong City, Sichuan Province. It can be enjoyed as a snack with drinks or served as a main dish. The dish gets its name from the old practice of selling flavorful cold beef in “trays” (掌盘), and it was popular in areas such as Yantan, Xianshi, and Dengjingguan before the liberation.

　　Zhangpan Beef originates from the salt docks along the river in Zigong, the Salt Capital. It got its name from the old practice of selling flavorful cold beef in “trays” (掌盘), and it was popular in areas such as Yantan, Xianshi, and Dengjingguan before the liberation. xih

　　During the Ming and Qing dynasties, the demand for Zigong well salt was high, and salt merchants from all over gathered here. Merchants and dockworkers were too busy loading ships to eat, so some restaurants had waiters carry trays with large slices of beef, walking through the busy crowds at the docks to sell the meat freshly cut and wrapped in fresh lotus leaves. This was called “Zhangpan Beef.” Since people at the salt docks came from all regions, and considering different local tastes, “Zhangpan Beef” preserved the original flavor of the beef, simply paired with various dipping sauces to suit different palates. xih

　　Zhangpan Beef uses carefully selected ingredients, mainly the prime part of fresh beef known as the second-cut leg. The beef is washed, cut into pieces weighing around half a jin (about 250g each), then placed in a pot with an appropriate amount of water and boiled over high heat for about ten minutes — a process akin to blanching — to remove blood. It is then simmered in warm water until fully cooked, and finally scooped out and placed in a tray. xih

　　The seasonings for Zhangpan Beef are chosen with great care. High-quality condiments are essential, typically including Taiyuan Well pickled vinegar, Dengjingguan Dahedajie Temple’s mushroom soybean oil, Fushun Chengguan Houjie’s small-ground sesame oil, Neijiang Linjiang Temple’s broad bean paste, and Qixing cooked chili oil. It is also garnished with chopped scallions, fish-flavored sauce, ginger and garlic water, Sichuan pepper powder, and ground pepper. With premium meat and excellent seasonings, the dish offers a numbing, spicy, savory taste with a melt-in-the-mouth texture — undoubtedly a delicious and affordable delicacy. xih