Fireside Beef is a local traditional famous product in Zigong City, Sichuan Province. It is famous for its high quality and delicious taste, thin paper and longevity. Huobianzi beef originated from the Qing Emperor Qianlong period, and has a history of more than 200 years. Its selection of materials is strict, the knife is fine, the craft is exquisite, and the flavor is unique. It tastes crispy but not savory, dry and fragrant slag, delicious and mellow, long aftertaste, and long shelf life, easy to carry, which is a must in beef food. It is thin and transparent, with firm meat, no fascia, no tendons, fresh scum, soft and delicious, long aftertaste, moderate degree, and unique flavor of beef. The sesame oil has a fragrant oily taste and the spicy type has a spicy taste. Its taste is heavy, its fragrance is specific, and it has the characteristics of typical "salt dishes".

The fire whip beef originated in the Qianlong era of the Qing Dynasty, and it has become a Sichuan specialty in the late Qing Dynasty and the early Republic of China. Together with Zhang Fei beef and Taihe beef, it is called “Zhongzhong Beef Sanjie”. It is famous for its high quality and delicious taste, thin paper and longevity. The fire whip is the lighting torch in the Zigong area of ​​Sichuan in the old days. Here, the brightness of the "light" is used to indicate that the beef is thin and translucent. Many commodities are now written as "fireside", which is a mistake. The origin of the fireside beef is known as the largest well salt production base in the millennium salt. As early as the Warring States period, Zigong began to use manpower to drill brine. Because manpower mining is very difficult, and later until the first year of the Southern Song Dynasty, the intelligent salt man invented the technology of replacing the artificial brine with cattle carts; with the continuous development of the salt industry, the number of cattle in the ancient salt field is increasing day by day. In the city of Yanli, the fire side is now, and it will turn to the millennium and go hand in hand. In the ancient capital of Yandu, there was the Minhou Palace, which was built because of the slaughter and slaughter. The slaughter ancestor Zhang Yide was enshrined here. At the time of the peak of the salt field, the cattle of the work were 100,000 people. At that time, there were folk songs: "There are many small calves in the mountains, more short beef on the street, more salt boats in the river, and more narrow sedan chairs." The elimination of the old cows caused more than 5,000 cattle to be overloaded, and eventually became the annual update. The slaughter industry is too busy. If you eat more than 5,000 cattle, fry, stir-fry, simmer, cook, and its taste is flat, the amount is difficult to save, the salt people think. At the end of the day, there is a savvy chef who takes slices of fine meat like paper and simmers in it. The simmered roast is easy to store. It is a unique and delicious "fire side" beef. Production method Fireside beef selection is very elegant, first of all, the "stock 2, four stocks" of the cows are retired. This kind of meat has only 10 to 15 kilograms of cattle. Then the skilled worker cuts the sliced ​​piece of meat into pieces and nails it on a 45-degree wooden board. The blade is made into a paper-like sheet. There can be no leaks, and then a little salt and soy sauce are placed on it. Dry in a ventilated place, spread it on the bamboo basket, and use a mixture of “burdock” – burdock and mixed grass to make a cake with a diameter of about 30 centimeters, stick it on the wall and dry it for fuel baking. . The beef that is baked in "burdock" has a special fragrance. At this time, the beef is as thin as a flap, red and transparent, and through the beef slices, you can see the text pattern behind it. Finally, simmered with chili red oil, it became a fire side beef. The practice is to choose a good fine beef to remove the reinforced skin membrane, open a piece of meat that is more than one inch thick, and spread it evenly on a slanted wooden board. Then use a sharp sharp knife to cut the beef horizontally into a pole. The thin and thin film is pulled apart. This cut-off test is extremely skillful. It requires uniform thickness when retracting, and can be illuminate in the light, but it is not allowed to leak a little. Then put these beef flakes in the right amount of salt and soy sauce, hang them in a ventilated place to dry, and then spread them one by one on the large eyelids that can be breathable, and hold them with special beams. Slowly simmer with the sizzling sizzling fire, reach the crisp but not the cotton, chew the slag for the degree. Like to eat spicy, chopped and mixed with a little red pepper. Some restaurants like to put this one-foot-wide, two-foot-long fireside beef with a layer of chili red oil and hang a sign on the facade. It looks red and bright, oil immersed, sparkling, and it is really a big move. The last point is that this kind of fireside beef must be baked with burdock, which is especially delicious when it is eaten. If it is replaced with bar carbon or something else, the taste is much worse. Product Honor Fireside Beef is the gold medal of the Bashu Food Festival after winning the Quality Product Award of the Ministry of Commerce and the Silver Prize of the First China Food Expo in 1988. The fireside beef has a long taste, and the guests from Gong don’t have a taste. It’s still the exclusive food of Zigong. (2008) is the exclusive food of Zigong. In the 1983 National Salted Meat Appraisal Conference, Fireside Beef scored the highest. It is a must in the Chinese nation's food culture. The fireside beef is crispy and not succulent, dry and fragrant, mellow and delicious, with a long aftertaste, and long shelf life, easy to carry, which is a must in beef food. Therefore, for hundreds of years, it has been a gift of Zigong, and has won many national, provincial and municipal awards, and the income u0026lt;China is a must. “Fire Edge” has become a registered trademark of Tiangongjing Food Company in Zigong City.

Technical requirements for quality of Zigong Huobianzi beef I. Variety Hybrid offspring of local buffalo and Xiangxi yellow cattle. Second, the conditions of origin The hilly saline-alkali area with an altitude of 27m to 451m within the producing area. The soil is neutral to slightly alkaline, rich in calcium and magnesium, and the water quality is uniquely neutral, slightly hard and light warm water. 3. Feeds Local natural pastures, crop straws, and agricultural products such as corn, wheat, beans, and potatoes, and “Guimu No.1” and “Huangzhucao” are the main feed sources. Fourth, feeding management Farming methods: combination of grazing and captivity. 2. When there is no barrier, a group of 5 to 6 cows, each covering an area of ​​4 m2 or more. 3. Breeding of young animals: yak is eaten 2 hours after birth, grazing after 2 months, and no less than 3 months during lactation. 4 . Grazing: Before grazing, the grazing is mainly used to supplement the artificially planted pastures, crop straws, and agricultural products such as corn, wheat, beans, and potatoes, and add about 2% of salt. 5. Fattening: (1) Fattening cattle selection: healthy bulls or calves weighing less than 200kg. (2) Fattening time: 3 to 6 months. (3) Fattening forage: Mainly planted forage, supplement crop straw, corn, wheat, beans, potato and other agricultural products, and feed 6 to 10 kg of concentrate per day, and add about 2% of salt. . (4) Standard for the release: the weight is not less than 300kg. 6. Environmental and safety requirements: The prevention and control of the breeding environment and epidemic diseases must comply with relevant state regulations and must not pollute the environment. Fifth, processing technology requirements Raw material selection: (1) Beef: The hind leg meat of healthy cattle from the production area, in line with the source, breeding requirements, age requirements and weight requirements. (2) Edible salt: Granulated high-quality edible well salt produced by using the black brine in the production area and using the soy milk impurity removal method. (3) Brine: It uses the groundwater in the production area to make brine from more than 20 kinds of natural spices. The groundwater meets the national drinking water standards. (4) Chili: Planting Qixing Pepper in the area of ​​production. 2. Process: Raw material thawing → embryo making (water walking to wake up meat) → slicing → baking → aftertaste halogen → drying → bagging → cooking → cooling → packaging. 3. Process points: (1) Wake up the water: remove the blood, remove the smell, and make the beef fiber water again thicker, the time is 5 hours. (2) Hob slicing: The beef was sliced ​​by a hob method, and the thickness of the meat piece was uniformly maintained at 1.8 to 2.0 mm. (3) Variable temperature baking: firstly, the temperature is baked at 70 ° C for the first 0.5 hours, and then baked at a constant temperature of 40 to 50 ° C for 6.5 hours. (4) Aftertaste halogen: The flakes of beef flakes are restricted for 25 to 30 minutes, fully contacted with brine and completely relished. Sixth, quality characteristics Sensory features: thin and transparent, solid meat, no fascia, no tendons, fresh scum, soft and delicious, long aftertaste, moderate saltiness, its thick taste, its fragrance specific. 2. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of Zigong Huobianzi beef production area may apply to the Quality and Technical Supervision Bureau of Da'an District, Zigong City, Sichuan Province for the use of “Special Marks for Geographical Indication Products”, which are reviewed by the Sichuan Quality and Technical Supervision Bureau and reported to the General Administration of Quality Supervision, Inspection and Quarantine. Announced after approval. The statutory testing agency for Zigong Huobianzi beef is designated by the Sichuan Provincial Bureau of Quality and Technical Supervision.