General situation of Liuweizhai products

Liuweizhai Sauced Meat originated in Beijing, and it was cleared for three years (AD 1738). At that time, a Shandong native and a Shanxi native went to Beijing to take the exam, but both of them ended up in Sun Shan, and the travelling expenses were almost spent. So they did business together and opened a cooked meat shop near Xidan archway. Because of its delicious taste and sufficient quantity, the business of this shop is booming. One night, while drinking and chatting, two people left the stove in cook the meat. Because business was good, they were happy, so they drank a little too much and fell asleep unconsciously. When they woke up, the meat had collapsed in the pot and they came out of the pot. The meat is soft and rotten, like mud. Looking at the broth that has become "juice", they thought of a way to spread "gravy" on the meat, then spread it on a plate to cool and sell it. People think meat tastes more delicious after eating it. From then on, word of mouth, more and more people buy, business is more prosperous. The two shopkeepers fixed this cook the meat method, from which the sauce meat came. One day, a senior official of the Ministry of Punishment passed by here, and a smell of meat came from a distance, so he bought a piece. After eating at home, he felt tender and ripe, fat but not greasy, thin but not firewood, and could not help shouting "enough" Later, the name of the sauce elbow spread to the palace and was appreciated by Emperor Qianlong. When the Empress Dowager Cixi arrived, the "Lafayette" gave the elbow giver a "waist tag" as a pass to enter the palace, and the elbow became the royal meal of the palace. Since then, the value has doubled.

Liuweizhai sauce meat is delicious because it has maintained a unique processing method based on manual skills for more than 260 years since its birth. Liuweizhai sauce meat products are made by selecting materials, cutting, adding a variety of medicinal materials and seasonings, marinating, making sauce, brushing sauce and other processes. When loading pots, there are strict requirements on the level and sequence; When cooking, we should control the medium fire and slow fire to "smell, see, touch and listen": smell the meat, see the color of the meat, feel the hardness of the meat and listen to the concentration of the soup. Because it is forbidden to lift the lid when cooking, you should listen to the soup. The sauce is made from the filtered residue of braised sauce meat soup, and no additives and synthetic preparations are added. Brushing sauce is a special process unique to Liuweizhai sauce meat processing. Brush sauce is to protect the skin, make the appearance beautiful and improve the taste.

The appearance of Liuweizhai sauce meat is sauce red or reddish brown, with shiny skin, purple in red and fragrant. After being cut with a knife, the inside is pink and the taste is soft and delicious. Fat but not greasy, thin but not firewood, not only delicious, but also because its special formula needs to be simmered for more than 6 hours, which reduces the decomposition of saturated fatty acids by 30% to 50% and cholesterol by more than 50%. Regular consumption also has the effect of health care and health preservation, and truly achieves the "homology of medicine and food." According to textual research, the master who cooks the meat of Liuweizhai has never been terminally ill or related to it.

It is precisely because of the unique taste and dietary cultural value of Liuweizhai products that in the early 1980s, Liuweizhai sauce meat and sauce elbow flower were rated as high-quality products by the former Ministry of Commerce and enjoyed the highest honor of local cooked meat products.

Features of Liuweizhai Sauced Meat Series Products: Harmonious concept is the aesthetic basis of Chinese national tradition. The ancients said, "Harmony is the beauty of the way of heaven and earth" and "the beauty of heaven and earth is greater than harmony". Liuweizhai sauce meat products strive to achieve harmony everywhere, "cooked but not rotten, sweet but not thick, salty but not astringent, spicy but not strong, light but not thin, fragrant but not greasy, fat but not greasy, thin but not firewood". It embodies the China food culture of "harmony is beauty".