Dengying beef is a special snack in Dazhou, Sichuan, named because the meat slices are thin and can transmit light. On today's supermarket shelves, bagged shredded Dengying beef is the mainstream, in fact, beef thins are the most traditional Dengying beef, this kind of beef thins are often canned, and the "Sichuan Hanzi" brand is the most representative.
 
The canned packaging of Sichuan Hanzi is printed with the portrait of He Yuequan, the fourth generation of Dengying beef, which is not a rigid or far-fetched copy, the Dengying beef recipe of Sichuan Hanzi comes from He Yuequan, the director of the former state-owned Daxian Dengying Beef Factory, and the producer of the brand is the only private enterprise that has inherited the craftsmanship of Dengying beef. In the era of planned economy, Daxian Dengying Beef Factory exclusively held the recipe of Dengying beef, and its products were used as diplomatic gifts and state banquet supplies in many diplomatic occasions, and at the Guangzhou Fair in the 80s, the value of Dengying beef could even be compared with a bottle of Wuliangye.
 
Now that the halo of "state banquet supplies" has faded, the posture of canned beef has long been much closer to the people, but compared with ordinary canned cooked food, Sichuan Hanzi's canned beef is still worth a lot. Sichuan Hanzi has a total of 60g, 80g, 100g three specifications of canned Dengying beef, the unit price of 60g is 16.8 yuan, the unit price of 100g is 29.8 yuan, and the solid content is only 50%, which means that the amount of base oil in each can of Dengying accounts for half, and the beef slices in the mouth are only tens of grams smaller.
 
Fortunately, the sincerity given by the Sichuan man can still match his selling price. Sichuan Hanzi's beef is selected from the hind leg tendon meat of Dazhou local Daba Mountain cattle as raw materials, and the meat of a cow is only about 10kg, and the selection of materials is not refined. The whole process of canning is operated by hand, the beef is cut into large thin slices, the thickness of each slice is between 1 and 1.5 mm, first pickled in more than ten kinds of spices such as licorice, cloves, grass fruits, etc., and then the meat is spread in the bamboo basket, exposed to the sun, baked on the fire, and finally sealed and soaked in sesame oil, sprinkled with a little pepper powder, sealed and closed in the jar. While most of the other brands of Dengying beef slices are scattered and finely chopped, Sichuan Hanzi can keep the beef in the can complete and large, the slices are as thin as paper, the color is red and bright, the taste is spicy and crispy, the sweetness is dull, the spicinessis light, fragrant but not dry. There is a lot of sesame oil in the can, but the quality of the oil is average, and it is easy to be greasy and sluggish when eaten with Dengying beef, so it is recommended to discard the bottom oil and drain the meat slices to eat.