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Steamed beef and mutton with powder has a history of more than 1,000 years. Fresh fat beef, mutton and flour are used as raw materials, and thirteen kinds of spices produced in the west, such as pepper and fennel, are ground and pickled, and then steamed with strong fire and slow fire, so it is called "steamed beef and mutton with powder". When eating, add raw garlic. You can also eat with lotus leaf cakes. After eating, you can taste a cup of boiled brick tea, which not only helps digestion, but also clears your heart and tastes delicious. According to legend, during the prosperous Tang Dynasty, a group of Arab businessmen went to Chang 'an to do business along the Silk Road. One day at noon, I went to the Gobi Desert under Qilian Mountain, set up a tent to cook, and put the cut meat pieces and the seasoning and flour to be used on a small case. Unexpectedly, a gust of wind blew down the tent, and the cooks got busy cleaning up. Just then, they stretched out their arms to surround the meat, seasoning and flour, but in the end, the three things were mixed together because of the wind. In order to hurry, the cook used his quick wits to put these mixed meat bumps on the fire and steamed them. As a result, everyone ate them, and they all smiled and praised the lunch for eating well, which not only satisfied the hunger, but also moistened the mouth. They took the unfinished rice with them and distilled it in the afternoon before eating it, which turned out to be better. When he arrived in Chang 'an, the cook did the same thing and opened a shop specializing in this kind of meat at the head of Chang 'an Street, and named it "Steamed Beef and Mutton with Powder". Because it is ready to eat and easy to carry, it is very popular. Over time, it has become a unique and convenient food in Chang 'an. Features: Steamed beef and mutton with powder is known as "Chang 'an convenient food" for its yellow color, oily but not greasy, soft and moist mouth and unique flavor.
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