Chaoshan area likes to eat cattle, because Chaoshan people understand the characteristics of beef, a square knife can be hard fiber beef into tender and delicious, long-cooked meat! That is to say, I like it because it is delicious!

Chaoshan area likes to eat cattle, because Chaoshan people understand the characteristics of beef, a square knife can be hard fiber beef into tender and delicious, long-cooked meat! That is to say, I like it because it is delicious!

 

Chaoshan area is not rich in cattle. Beef cattle basically come from other places, mainly Yunnan-Guizhou, Vietnam and Thailand. Yungui and other areas in the cattle-producing area should prefer cattle to Chaoshan area. After all, they are rich in resources, good in meat quality and relatively cheap in price. They get the first month near the water. But why do Yunnan-Guizhou cattle with excellent meat quality rely on Chaoshan to become famous in the country?

 

The main reason is that beef fiber is rough and hard, which is not easy to cook and is not easy to make delicious. This is the reason why beef with crude fiber is mostly stewed. Only long-term stewing can make beef with crude fiber soft and easy to eat. Beef with insufficient stewing work is even difficult to bite off. This is also the reason why beef products in other regions of the country except Chaoshan area are mostly braised beef and dried beef.

 

There is also the practice of raw fried beef in these areas, but they all marinate and soften the beef before stir-frying. It is rare to stir-fry the beef directly after slicing, because the beef that is not softened will become old and hard to chew.

For example, the Pearl River Delta region will slice beef and marinate it with raw flour for more than one hour to soften it. After marinating, the beef will become very rotten and easy to eat. However, the meat will become tasteless, and the beef will lose its original beef flavor. It is basically not delicious!

 

Beef is not easy to make, and it is even more difficult to make delicious, so it is not the best meat in the cattle production area, and it is far less popular than mutton and pork. Only Chaoshan area dares to stir-fry and cook beef directly without adding anything to soften it and keep the original flavor of the meat.

The cooking of beef in Chaoshan is mainly due to the fact that Chaoshan people are good at learning, studying and striving for perfection. Chaoshan does not produce beef cattle, some cattle are mainly farm cattle, in the era of banning the killing of farm cattle, Chaoshan people want to eat beef, can only come from which old, sick farm cattle, those more than ten years, decades old malnourished old beef is very tough, no matter how long the heat is difficult to cook beef.

 

Chaoshan area was originally short of people and materials. Of course, it was reluctant to throw away the old beef. This forced it to find a better way to cook beef. At the same time, Chaozhou cuisine also pursues the original taste. The method of pickling soft meeting will destroy the texture and taste of meat. This is not in line with the pursuit of Chaozhou cuisine. After generations of Chaoshan people's research, they found a set of perfect methods for solving cattle, cutting meat and the making techniques of beef balls learned from Hakkas. They subdivided the meat according to the different toughness and tenderness of various parts of the cattle. The tender parts were used for hot pot, stir-fry and the hard parts were used for making balls.......