Langan beef

Langan beef is a specialty of Langan Town, Yongqiao District, Suzhou City, Anhui Province. The balustrade beef is bright red in color, mellow in taste, rotten but not greasy, and it is a nourishing good product with high protein, low fat and rich nutrition. Handrail beef is said to have a history of more than 1000 years. The ancestors of Chen's descendants of railing beef are said to be the royal chefs in the Tang Dynasty. During the Anshi Rebellion, Guo Ziyi, a general, made meritorious deeds in counterinsurgency. In addition to being married to Guo Ziyi, the Emperor of the Tang Dynasty also gave the Guo family a chef named Chen Gongting, who is the ancestor of the authentic beef in the railing now. Later, the descendants of Chef Chen moved to the railing with the descendants of Guo Ziyi. Since then, railing beef has developed. However, due to historical reasons, it only took more than 100 years for it to really develop and be recognized by consumers, and the late Chen Dingjin made great contributions. Mastering this skill and secret recipe, Chen's descendants, from male to female, are always passed down from their parents' mouths without any written records, so they have a strong mystery. The beef on the railing is made of yellow cattle from Huanghuai Plain, which is one to three years old. After slaughter, soaking, rubbing, washing, bleaching, marinating, airing and other processes, it is supplemented with thirty-six seasonings and precious Chinese medicines. Finally, through a special process, everyone can penetrate into the meat. Its scientific formula and elaborate production make the product bright red in color, mellow in taste, rotten but not greasy, and it is a nourishing good product with high protein, low fat and rich nutrition.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)