Yunnan Beef Jerky

Yunnan Beef Jerky

　　Yunnan Beef Jerky: Originating in the Yuan Dynasty. High-quality beef jerky features thick meat, well-marbled fat, a dark color, a dry exterior and tender interior, with moderate saltiness, and can be preserved for two to three years. Depending on the muscle cut, the jerky made from 饭盒 (quadriceps femoris), 里裆 (gracilis), 弯刀 (biceps femoris), and 碓嘴 (semitendinosus) is of the best quality. It can be prepared in many ways—pan-fried, deep-fried, steamed, or stir-fried. Especially when sliced thin, deep-fried until crispy, coated in sweet and sour sauce, and drizzled with Sichuan peppercorn oil, the dried beef turns a bright red, with a crispy texture, a medley of flavors, and a rich aroma, making it a signature Yunnan delicacy.