Zhang Fei beef is produced in Langzhong City, Sichuan Province, and it is a specialty with strong Sichuan flavor. The surface of Zhang Fei beef is reddish brown. After cutting, the meat is firm, dry, dry and moderate in hardness. Salty and light, suitable for banquets and wines.
Zhang Fei beef was famous during the Qianlong period of the Qing Dynasty, and it has a history of 200 years. During the Republic of China, it was rated as "excellent food" by Chengdu "persuasion society", and its reputation has been better since then. In the 1940s, he also won the Silver Award for High-quality Products from Chengdu Industrial Association, which is well-known both inside and outside Sichuan Province.
Because its appearance is characterized by "black face and bright heart", it is just similar to the image of the fierce general Zhang Fei, so it is called "Zhang Fei Beef". Cut its horizontal grid, gently tear the cut surface, such as silver pine needles, chew it carefully, and its taste is endless. 1998 won the quality product award of the Ministry of Commerce and the bronze award of the first China Food Expo.
Historical origin of Zhang Fei beef;
Langzhong City is called Baoning Town. Local residents will make corned beef (similar to bacon) on holidays. After the production is completed, people will smear pot ash on the surface of beef to prevent rot. This kind of pickled beef is called "Baoning beef jerky" or "air-dried meat" and is a local specialty snack. The biggest feature of this kind of beef is that the surface is black, but the internal meat is reddish brown after being cut, which is very beautiful.
Around the 1980s (about 1985), Wang Zhengqiu, the original director of Langzhong County Beef and Mutton Processing Factory, was named Zhang Fei Beef because of his dark face and red heart. Therefore, the name was properly named and soon became familiar to people. Modern businessmen have also made up some stories for "Zhang Fei Beef" to increase its selling point.