Baoning Dried Beef, Nanchong
Baoning Dried Beef, also called Zhang Fei Beef, with a history of over 200 years, has been one of brand named food in Langzhong from the time of Emperor Qiang Long in Qing Dynasty. Its reputation has been widespread until today, since it was awarded “the high quality food” in a conference of business in Chengdu during the time of the Republic of China (1912-1949). Baoning Dried Beef have two types: raw and cooked. Row Dried Beef is also called air-dried beef, and made by the courses of bloating, smoking, air-drying, preserving. Cooked dried beef is made with best beef, and made by the courses of soaking, loosening, bloating, and daubing spice, cooing, drying. Baoning dried beef looks rose-colored, bright and tight, not too dried or too hard or too soft; it tastes dainty with five savors, and is full of country flavor. So it is often eaten with dinner or wine.