Zhang Family Beef Charcuterie

Zhang Family Beef Charcuterie

　　　1. Quality Characteristics

　　Zhang Family Beef Charcuterie, also known as beef jerky, is known for its deep purplish-red translucent color, delicious taste, unique braised aroma, and long-lasting aftertaste. It has long enjoyed a prestigious reputation and is an essential sacrificial offering during the three major Islamic festivals of "Corban," "Eid al-Fitr," and "Holy Sacrifice" observed annually by the Hui people.

　　2. Historical Origins and Geographic-Cultural Connections

　　Tracing back to the origins of Zhang Family Beef Charcuterie, it dates as far back as the Jiaqing era of the Qing Dynasty. An elderly man named Zhang Fu from Lanzhou Prefecture in Gansu, along with three Hui families surnamed Hai, Wan, and Guan, moved to Zheng’an County with their families to engage in trade. They started selling beef products. Soon after, the Hai and Guan families relocated to Yunnan, while the Wan family switched to other trades. Only the Zhang family continued the business for over 200 years, hence the name Zhang Family Beef Charcuterie. During the Republican era, Zhang Yongtai, a descendant of the Zhang family, opened a beef restaurant on South Street in Zheng’an County. The establishment served a range of Hui-style beef dishes, including steamed beef (powder-steamed beef), beef hot pot (stewed beef), and beef charcuterie (braised beef). These delicacies were uniquely flavorful and not something an ordinary household could easily replicate, making the business highly prosperous. By 1955, the Zhang family’s beef products were incorporated under the management of the Zheng’an County Catering Service Company. Zhang Yongtai’s eldest daughter-in-law joined the workforce and contributed the original family braising broth. Later, during the Three Years of Economic Difficulty in 1960, due to an extreme shortage of meat supply, production of Zhang Family Beef Charcuterie was forced to halt. It wasn’t until after the Third Plenary Session of the 11th Central Committee of the Communist Party in 1978 that, in 1981, the Zhang family applied for support from the government to resume production. With approval from the county and regional science and technology commissions, Zhang Family Beef Charcuterie was listed as a traditional craft food of Zheng’an, and a fund of 6,000 yuan was allocated to support its revival.

　　Zhang Family Beef Charcuterie is made with carefully selected high-quality ingredients, refined processing techniques, meticulous craftsmanship, and strict high-temperature sterilization. First, healthy, disease-free yellow cattle are purchased and butchered on-site. After slaughtering, skinning, deboning, removing ribs and membranes, and cutting the meat into pieces, it is cleaned and then blanched in a pot until semi-cooked. The meat is then drained and dried before being cut into smaller pieces and undergoes a second round of selection. It is then placed into a pot filled with the original braising broth and cooked thoroughly—neither too soft (overcooked) nor too mushy (undercooked). After being taken out again, the meat is cut into chunks or diced according to its shape. It is then roasted over charcoal fire to become beef charcuterie. The exceptional flavor of the beef charcuterie largely depends on the braising broth. After each braise, rock sugar, salt, soy sauce, cooking wine, ginger, and five-spice seasonings are added in precise amounts to restore the original flavor of the broth. Chicken and duck are also braised regularly to enhance the aroma of the broth. The ancestral recipe and secret blend of seasonings used to make the braising broth have been passed down through generations. The specific formula and key processing techniques are closely guarded family secrets, traditionally handed down from father to son and daughter-in-law, but never to daughters.

　　3. Efforts by the Local Government

　　Thanks to its excellent quality and distinctive characteristics, since 1991, with the support and assistance of the county government and relevant departments, Zhang Family Beef Charcuterie has upgraded its production and processing equipment, improved its manufacturing processes, and introduced machine packaging for items such as packaging. This has increased production volume, shortened production time, and improved economic returns. Descendants of the Zhang family now operate four factories producing beef charcuterie and related products, with an annual output of around 100 tons. At the current market price of 40 yuan per kilogram, this generates a production value of 4 million yuan. Products are available in vacuum-sealed plastic bags and premium box packaging. In addition to being sold across southwestern provinces, they are also exported to Hunan, Jiangsu, Zhejiang, Shanghai, Beijing, and other regions. Contracts have been signed with tourism departments and food distribution units for bulk shipments. The product enjoys excellent market prospects and is in high demand, often selling out quickly.