Dried beef

Horqin prairie in Inner Mongolia is a natural grassland. The grass is rich and the cattle and sheep are fat. Mongolian herdsmen living here have the habit of drying beef jerky for generations. Tracing back to the history of beef jerky, as early as Genghis Khan established the Mongolian Empire, Mongolian cavalry had an indissoluble bond with beef jerky. "In and out, we only drink horse milk or slaughter sheep for food. As long as there are aquatic plants for horses and herds to eat, Mongols can be self-sufficient. After a cow is slaughtered, 100 kilograms of heavy beef is dried and twisted into foam, and only 10 kilograms 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 combat, Mongolian cavalry rely on horses and herds for supplies; This greatly reduced the logistics of the army's March. Beef jerky plays an important role in expeditionary operations. Grassland herders have the custom of drying beef jerky in the sun since ancient times, which is the food for entertaining guests. Only when distinguished guests come will they cook.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)