Laomiao Township is located in the eastern part of Huaxian County, above the Yellow River Trail. According to the Yellow River, it has a total area of ​​79 square kilometers. The old temple beef originated in the late Ming and early Qing dynasties. The royal chef of the Shunzhi emperor taught the secret recipe of the court boiled beef to a local braised pork restaurant called Zhang Guangmei. After that, the beef he sold was “meat-flavored, colory and fragrant, salty and light. It is delicious, suitable for all ages. In the three years of Yongzheng, after Emperor Yongzheng’s food, it was called “color, fragrance and taste” and it was “the world’s cuisine”. From then on, “Old Temple Beef” became the royal tribute of the Qing Dynasty. Later, because of the war, the eighth generation of the old temple beef was hidden in the cellar before the escape of the ancestral "hundred years old soup", and returned to the old business after the end of the war. After 1988, the old temple beef flourished and its scale has continued to expand.

Since the founding of the old temple beef, the unique craft has been passed down to the present. For 300 years, it has been known as the "Flower of Northern Henan, China is a must". The old temple beef is made from fifteen kinds of seasonings and aged soup, cooked on charcoal fire. With 18 kinds of precious spices, it is made from many old crafts in old soup. The old temple beef in Anyang, Henan Province is a processed beef stew. This kind of beef tastes different and the biggest feature is the entrance. This soft and rotten beef stew is very popular in the market and sells for 80-90 yuan and 1 kilogram. Beef is a very nutritious meat product. Because of the fiber and ribs in the meat, the meat is firm, the taste is strong, and it is not easy to boil. However, what is the difference between this kind of instant, rotten beef stew? This old temple beef stew is pure and fragrant, with a mouthful of fragrance and no teeth. No wonder the old man and the child are more interested in it. If you add the soup together, the taste is even more extreme. So, how did this imported beef stew come from? According to reports, the raw materials used in the old temple beef stew are the cattle of the local cattle and the Simmental cattle. The cattle grow fast, the meat yield is high, and the meat is more delicate. The age of cattle is between one and one and a half years old, so the meaty and tender beef raw materials lay a good foundation for the old temple beef stew. In addition, it is also very particular in the processing and production, the old temple beef stew is finely processed and well-prepared. Fifteen kinds of seasonings such as cinnamon, clove, and Amomum, and aged soup are cooked on charcoal fire for a long time. In addition to the selection of beef is tender and easy to boil, the ingredients in the old soup also play a role. The old temple beef stew has a history of more than 300 years. Known as the "flower of northern Henan, China is a must". The traditional production process and modern technology combined with the old temple beef stew developed bagged beef, canned beef and other products, and obtained the national ISO9000 quality certification, has won the Henan Province Spark Technology outstanding project awards. The price of cooked beef at this entrance is more than 10 yuan more expensive than ordinary cooked beef on the local market, and the annual processing volume is more than 1,000 tons, which has driven the development of the local cattle industry.

Technical requirements for the quality of old temple beef 1. Variety of local yellow cattle and their hybrids with Simmental. Second, feeding management 1. Breeding method: feeding. 2. 3. The standard for laying out: the fattening of young cows is 6 months to 12 months, the age of slaughter is ≤18 months, and the body weight is ≥500kg. 4. 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. Third, processing technology requirements 1. Raw material selection: (1) Beef: Fresh healthy beef from the production area that meets the standards. (2) Old soup: boiled meat soup used in beef processing. (3) Seasoning: Chinese herbal medicine spices used for flavoring, deodorizing and flavoring in beef processing. (4) Water: It is a weak alkaline, rich in minerals, trace elements and other local characteristics of deep well water, in line with national drinking water standards. 2. 3. Process points: (1) Electric hemorrhage: The cattle to be slaughtered are anesthetized with special electrical appliances, briefly shocked, and then slaughtered to drain the blood. (2) Pickling: The pickling method varies in winter and summer. In the winter, it will be cut into large pieces of beef for two hours, soaked in the lower tank, put 15 kg of water per kilogram of beef, 9 kg of salt, and 8 of nitrate, turn it once a day, soak for three days. In the summer, the beef is cut into large pieces and then directly immersed in the lower tank. Each kilogram of beef is filled with 15 kg of water, 10 kg of salt and 8 ml of nitrate, soaked for 24 hours, and the meat is turned over 15 times. (3) boiled meat: remove the soaked beef, wash it with cold water, put it into a large pot, add the old soup and seasonings proportionally, add local deep water to submerge the beef. Cook for three hours on high heat, turn over the meat again, and then cook for three hours with low heat. It is fully cool inside. If it needs to be packaged, vacuum packaging is required. Fourth, the quality characteristics 1. Sensory features: light red color, moderately cooked, fresh and mellow, unique flavor. 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 the Laomiao beef production area may apply to the Huaxian County Quality and Technical Supervision Bureau for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Henan Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The inspection mechanism of the old temple beef is selected by the Henan Provincial Bureau of Quality and Technical Supervision in the inspection institutions that meet the qualification requirements.