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Fire whip beef is a traditional specialty of ancient salt capital, which is famous for its high quality, delicious taste, thin sheet like paper and long crisp fragrance. Fire whip beef originated in Qianlong period of Qing Dynasty, and has a history of more than 200 years. Strict material selection, fine knife work, exquisite craftsmanship, unique flavor, smooth fragrance and long aftertaste. Wei Zi brand Huobianzi beef produced by the bacon processing factory of Zigong Food Company won the gold medal of Bashu Food Festival after winning the high-quality product award of the Ministry of Commerce and the silver award of 1988 First National Food Expo. The fire-flattened beef has a long taste. Guests who come to Zigong only need to taste it. It is also the exclusive food of Zigong. At the 1983 National Pickled Products Appraisal Meeting, the beef with whips on fire scored the highest, which is a must in Chinese national food culture! Nowadays, the beef with double brands of knives and knives sells well all over the country. [Edit this paragraph] [Legend of Fireside Beef] Zigong became the "salt capital" because it is rich in salt, which is fried with brine deep in the stratum, and the steam locomotive is used as the power to lift the brine deep in the stratum. That was after the 1930s. Before that, the driving force for extracting brine was generally cattle, that is, strong buffaloes used for farming. During the Qianlong period of Qing Dynasty, a rare rinderpest broke out in Zigong. The plague started in Da 'anzhai and then spread to Ziliujing, Gongjing, Yantan and Dengguan. Within a month, more than 0/000 strong cattle in Zigong/KLOC died of illness. This will be miserable, especially for salt merchants, because the dead cows have no incentive to push water to burn salt, and the losses will naturally be heavy, forcing salt merchants to pull a long face one by one, and there is nothing they can do to see the dead cows. Among them, one of the smartest, a big salt merchant named Xiong in Da 'an, adopted the idea of one of his butlers and passed on part of the losses caused by dead cattle to the workers. Boss Xiong called the salt workers together. He said, "Guys, I'm a bear who has had a bad life for five years. 95 strong cows pushing water, 85 died in a few days, and this loss can't be recovered in three or four years. I can't bear to eat beef at ordinary times. Now, the two brothers have suffered a disaster. You give them a hand Although it is a dead cow, beef is just as delicious and will not suffer. A cow pays for two months and takes it home. Maybe you can sell some money. In this way, everyone will help me bear a lot of people. " At that time, beef was sold all over the street in Zigong. Who sold the dead beef to? Since they can't get their wages, in desperation, the workers have to submit to humiliation. As a result, every salt worker eats beef as a meal. This will hurt the salt workers. In those days, refrigerators were not used for cold storage as they are now. It was the dog days in Zigong in August and September, and the temperature was generally around 30 degrees. This is the season of food decay and deterioration. Everyone complains and everyone sighs. What shall we do? Under pressure, hardworking and clever salt workers have to come up with some special ways to "clean up" piles of dead beef. It is said that there is a young man named Zeng in the salt industry, named Zeng Erwa. This man is very alert. His father was a famous "kitchen" (that is, a chef) in Da 'an area, specializing in beef, but unfortunately he died young. His mother, Zeng Wang, is hardworking, thrifty, kind and capable, and well managed. But in the past, women in saltworks had no status and could not go out to work, so they could only cook at home and take care of their children. Because her family is poor, she can't afford firewood, so she has to pick up coal flowers (unburned coal) as fuel. At that time, there were too many poor people, so it was not easy to pick up coal flowers. One day, she saw a lot of undigested cereal grass and gourd residue in piles of cow dung, and wondered if they could be used as firewood. So she mixed the thin and wet cow dung with some sticky yellow mud and made it into a round slice with a diameter of about one foot, which looked like a big cake. Wang gave them a nice name, called "cow dung". A few days later, the cow dung on the wall or stone wall dried up, so she took it home and tried to burn it. But it burns more easily than coal. The flame of this "cow dung paste" is green and faint. There is no smell of cow dung in the stove, but it emits a strange smell. She smiled. There is a lot of cow dung in the saltworks, but there is no firewood. Zeng Erwa is as clever as her mother. She picked up five baskets of beef on her back, cut the beef broadsword into pieces, marinated it in a saltwater tank, carefully sliced the first-class beef (mainly a cow's ass) with a sharp knife, and then glued the slices to bamboo strips one by one, added appropriate amount of salt and dried them as soon as possible. After being dried by this thin, ox-like moisture, he thought of smoking pine branches and peanut shells like smoked bacon. Unexpectedly, beef itself is short of oil, and the smoked beef jerky always has a smoky smell and tastes bad. Several experiments failed. The mother watching reminded her son, "Try it with cow dung!" "The son asked incredulously," So it won't stink? " The mother smiled and took her son's hand to the kitchen to let him smell the fragrance from the kitchen. The son breathed hard for three times, but he didn't feel the smell of smoke. He only felt a faint fragrance. Zeng Erwa suddenly flashed her eyes and rushed out the door. He nailed a grill with a 12 stick, put the cold beef slices beside him, and put three pieces of burning beef excrement into the room with a poker. The flame is green like natural gas, and there is no smell of smoke. The edge of the fire was right on the thin piece of beef. An hour later, Zeng Erwa took off the beef slices that had been roasted with fire on the shelf, brushed them with a layer of cooked oil with a clean brown brush, sprinkled the prepared chive foam, cut the beef into small pieces and put them in her mouth to taste. He thought it was delicious. He has never eaten such delicious food, and his mother thinks it tastes special, so she gives some to her neighbors. Due to the special smell of cow dung, the fire near the cow dung is neither high nor low, and there is no smell, which other fuels can't do. As a result, this practice of roasting beef jerky with cow dung spread, and later, salt workers called it "fireside beef". [Edit this paragraph] [Fireside beef-origin]

Huolazi beef Millennium salt is famous as the largest well salt production base. As early as the Warring States period, Zigong began to drill wells by manpower to extract brine to make salt. Because it is very difficult to collect brine manually, it was not until the first year of the treasure house in the Southern Song Dynasty that the clever salt people invented the technology of replacing manual brine collection with ox carts. With the continuous development of salt industry, the number of cattle in ancient salt fields is increasing day by day. Salt makes the city, and fire is on the scene, which is like a day for thousands of years. In ancient times, there was the Huanhou Palace in Du Yan, which was built for the prosperity of slaughter industry, and Zhang Yide, the ancestor of slaughter, was enshrined here. At the peak of the saltworks, there are thousands of cows working. At that time, there was a folk proverb that said, "There are many calves in the mountains, many beef in the short streets, many salt boats in the rivers, and many sedan chairs in the narrow roads." The elimination of old cows has caused more than 5,000 cows to be overwhelmed, and it will eventually become an annual update. The slaughter industry is too busy. If more than 5000 cows eat, fry, fry, stew and cook, the taste is mediocre and the quantity is difficult to store, so many salt people want to. Finally, a clever cook sliced his lean meat like paper and put it in a basket. It is baked with slow fire and dried for easy storage. This is a unique and delicious "fireside" beef. Salt people in the past dynasties studied and created in the kitchen, and eventually became a must in China, known as "Zigong Fireside", and their reputation spread far and wide. This trademark was originally registered by foreigners. After the salt man, Lei Min was saddened, and the marketing source of Zigong fireside food was blocked: "My ancestral home is not for sale, and the name is not correct!" Lei Min angry, tossing and turning, mediating, moved, moved the business, and returned the trademark. Since then, the living braid has finally been returned to Zhao intact, and said that it will definitely make achievements. From then on, Lei Min, the director of Huobianzi Cattle, established "Changming" as an old-fashioned food store, creating new glories for promoting Chinese cuisine. The selection of beef with long open flame is strict, and the whole process is refined by traditional handicrafts. It is as thin as paper and bright red. After eating, it makes people's lips and teeth fragrant and has a long aftertaste. Changminghuo beef is a famous product in Zigong, and it is a good product for people to give gifts to relatives and friends and entertain guests. It has become a special reception product of Zigong municipal government, and has entered Zhongnanhai in Beijing many times, becoming a first-class gift given by our government to foreign friends. Guo Guangnan, a famous calligrapher in our city, wrote an inscription: The salt capital is beautiful for thousands of years, the mountains and rivers are half of the city, and Little Square is set against the spring scenery, carefully crafted and asked "Long Ming". [Edit this paragraph] [How to make fireside beef] The choice of ingredients for fireside beef is very particular. First select the "two strands and four strands" on the back of the cow. This kind of meat only costs 10 to 15 Jin per cow. Then, skilled workers cut it into pieces several inches thick, then nailed it to a 45-degree board, made paper-like slices with blades, smeared with a little salt and soy sauce, hung it in a ventilated place to dry, then spread it on a bamboo drying cage, mixed it with grass into cakes with a diameter of about 30 cm, and stuck it on the wall. The beef roasted with the "cow excrement tower" has a special flavor. At this time, the beef is as thin as a cicada's wing, red and transparent. Through the thin beef slices, you can see the words and patterns behind it. Finally, rinse it with Chili red oil and it will become beef by the fire. The method is to select the best beef, remove the skin and omentum, cut it into pieces with a thickness of more than one inch, spread it evenly on the diagonal board and nail it, then cut the beef into very thin films horizontally with a very sharp thin blade knife and pull it away. This kind of cutting is very technical, and it is required that the thickness should be uniform when pulling, and it can be too bright, but no leakage is allowed. Then, put some salt and soy sauce on these beef slices, hang them in a ventilated place to dry, lay them flat on a breathable big-eye basket, support the basket with a special beam, and slowly smoke the kang with a small fire of beef excrement, so as to be crisp but not cotton, and turn the residue into degrees when chewing. I like spicy food, so I chop it and mix it with a little red pepper. Some restaurants like to coat this kind of fireside beef which is more than one foot wide and two feet long with a layer of Chili red oil and hang a sign on the facade. It looks red, oily and shiny, which really makes your index finger move. Finally, this kind of fireside beef must be roasted with cow dung, which is especially delicious. If you bake it with charcoal or something else, the taste will be much worse. [Edit this paragraph] [Taste of beef with whips on fire] Beef with whips on fire tastes crisp but not spongy, dry and fragrant, tastes mellow and delicious, has a long aftertaste and is easy to carry, and has become a unique famous product in Zigong. After 1988 won the high-quality product award of the Ministry of Commerce and the silver award of the first China Food Expo, Huobianzi beef won the gold award of Bashu Food Festival. The fire-flattened beef has a long taste. Guests who come to Zigong only need to taste it. It is still the exclusive food of Zigong (2008). At the 1983 National Pickled Products Appraisal Meeting, the beef with whips on fire scored the highest, which is a must in Chinese national food culture. Huobianzi beef tastes crisp but not cotton, dry and fragrant, sweet and delicious, with a long aftertaste, long shelf life and easy to carry, which is a must in beef food. Therefore, it has been a gift of Zigong for hundreds of years, and has won many awards from the state, provinces and cities, and has been included in the book "A Unique Skill in China". "Fireside" has become the registered trademark of Zigong Tianhuajing Food Company. The "Fire Whip" beef series produced in Zigong not only retains the traditional flavor, but also has some innovations, which sell well all over the country and are in short supply. Excellent raw materials, unique technology and unique taste can be called "the best in China". Fireside beef ranks among the "five treasures" and deserves it.