The history and culture of beef jerky

History: As early as Genghis Khan established the Mongolian Empire, Mongolian cavalry had an indissoluble bond with beef jerky. "Going in and out, only drinking horse milk or slaughtering sheep for food." As long as there are aquatic plants for the horses to eat, the Mongols can be self-sufficient. After a cow is slaughtered, 100 kg of beef is dried and ground into foam, and only 10 kg of meat foam is put on the back of the bag, so you can drink it as long as there is water. Even if it is temporarily lacking, it can be supplemented by shooting. In the battle, Mongolian cavalry relied on horses and cattle for supplies; This greatly reduced the logistical support for the army's March. Beef jerky plays an important role in expeditionary operations. Grassland herders have the custom of drying beef jerky since ancient times. It's food for VIPs, and it's only cooked when VIPs come.

Introduction: Inner Mongolia beef jerky is a dish, the raw materials are mainly beef, Mi Long and cucumber strips, also known as "Inner Mongolia hand-torn air-dried beef", "air-dried beef" and "hand-torn beef jerky". It is a specialty of Inner Mongolia and is known as "Genghis Khan's military food". War grain from Mongolian soldiers is easy to carry and nutritious. Inner Mongolia beef jerky is made of high-quality and pollution-free fresh beef from the prairie, combined with Mongolian traditional technology and modern advanced technology.