Gaoliang Zhuang-style Beef Jerky

Gaoliang Zhuang-style Beef Jerky

　　When you sit in a Zhuang stilted house savoring the distinctive flavors of Zhuang cuisine, the uniquely delicious beef jerky is sure to leave a lasting impression.

　　To talk about beef jerky, we must start with the cattle. Legend has it that in the past, the Zhuang people of Gaoliang were as hardworking as they are today, farming for food and fishing with nets. One day, a Zhuang couple drove their oxen up the mountain to till the fields. When they finished work, they found that a yellow ox had eaten the fragrant herb (called "bianhao" in the Zhuang language) planted as an offering to the Jade Emperor. This was a serious matter—how could offerings meant for the gods be eaten by cattle? Divine punishment would not be something to take lightly. After discussing it, the couple decided to slaughter the yellow ox, cut off its meat along with the bianhao, and offered them to the Jade Emperor, praying that the gods would not punish the Zhuang people. Nowadays, during Zhuang sacrificial ceremonies, plump yellow oxen are usually slaughtered and the meat is cut into strips, cured into strips of beef jerky, and bianhao has become the main spice used in curing the jerky.

　　Most cattle in Gaoliang are raised on grassy mountains. Especially after autumn harvest, the Zhuang people have the habit of driving their cattle up the mountains to let them roam freely, eating and resting in the wild. The owners check on the herds once every seven or eight days, just to know their location—until winter, when the cattle are driven back home and fed with coarse bran and corn for the cold season. This is why the Zhuang people’s cattle grow up with well-developed muscles, strong and plump, and the cured beef jerky made from them is exceptionally tasty. The bright color and delicious flavor of Gaoliang beef jerky are mainly due to its special curing and roasting techniques. The Zhuang people cut the beef into strips two inches thick and half a foot long, mix it with fragrant herbs—bianhao—that are offered to the gods, plus...

　　salt, ginger powder, star anise powder, tsao-ko powder, Sichuan pepper powder, and chili powder, blending them together and rubbing the mixture onto the beef strips. Then the meat is placed in a basin to marinate for three hours before it is roasted. Roasting uses bamboo strips from the Zhuang’s "man bamboo," which are split into sticks and used to thread the beef strips. These are then placed in an earthen stove, covered with an iron wok, and slowly roasted with charcoal fire until all the moisture inside the meat is dried out before it is taken out of the stove.

　　There are many ways to enjoy Gaoliang beef jerky, including fried beef jerky, boiled beef jerky, and grilled beef jerky. Here, let me teach you two methods: To make boiled beef jerky, first slice the jerky thinly, fry it, then put it into a soup made with pickled bamboo shoots and boil it for ten minutes. To make grilled beef jerky, first place the beef strips into the ashes of a charcoal fire to roast the jerky until cooked. Remove it and shake off the ash. Once the beef becomes tender, tear the jerky into shreds and place them on a plate. Mix them with ingredients such as mint and chili before serving. Grilled beef jerky is fragrant, mellow, and crispy—it’s truly a fine dish for banquets and can also be packed and enjoyed as a snack.

　　Gaoliang beef jerky is a specialty of Shiping and makes a wonderful gift for family and friends.