Zigong Hairy Beef

Zigong Hairy Beef

　　Zigong Hairy Beef, commonly known as "beef patties," has been produced since the Ming and Qing dynasties and has long been popular among the people. It can be served alongside melon seeds, candies, or as part of a snack platter, or placed on a dining plate as an accompaniment to alcohol and dishes. Zigong Hairy Beef

　　In 1990, it won an award for distinctive local snacks at the First Sichuan Provincial Famous and Special Snack Evaluation.

　　Production

　　　　Zigong Hairy Beef is made by slicing premium beef into strips about an inch long. The blood is first rinsed off the raw strips, which are then boiled, simmered in brine, and stir-fried. The cooking process requires very precise heat control: the beef is boiled just until the blood is drained, simmered until the surface fibers begin to contract, and stir-fried until the surface becomes porous and hairy. A final seasoning is added before the beef is removed from the heat, cooled, and served. Insufficient boiling or simmering will prevent the characteristic “hairy” texture, while overcooking will make the beef mushy and broken.

　　Characteristics

　　　　This product is renowned for its brownish-yellow color, tender and crumbly texture, well-balanced saltiness, and rich, long-lasting flavor. It can be served as a drinking snack or eaten on its own, is easy to carry, has a long shelf life, and makes an excellent travel food.