Preserved beef and mutton
Bacon is an important component of the flavor of various parts of our country, and it is customary to smoke the marinated meat products in Sichuan and Hunan to get salty and fragrant bacon; Cantonese bacon is exposed to the sun, which is light and full of color and aroma; In Xi'an, beef and mutton are marinated in well water with green salt, and then boiled to produce bacon with a crispy texture.
The color of Xi'an preserved beef and mutton is bright red, and even the beef and mutton that has been cold for a long time exudes a light meat aroma. The grain in the meat is cut, the beef is lean but not woody, the texture is slightly thicker, but the entrance is elastic and tender. Compared with beef, the mutton is whiter and more tender in the mouth, and the fat in the middle will slowly melt into the mutton soup in the mouth, which is very fresh and smooth.
Qinchuan cattle is one of the five major cattle breeds in China, named after the "eight hundred miles of Qinchuan" produced in the Guanzhong region of Shaanxi Province. This type of beef has a high lean meat percentage, fine meat quality and obvious marbling. Yanchitan sheep comes from Yanchi County, Ningxia, and its meat is delicate, the fat distribution is all, and there is no smell.
Muslim Street is a concentrated place for the sale of preserved beef and mutton, and for the convenience of foreign tourists, some shops also provide vacuum packaging services, with a shelf life of 2 to 3 days at room temperature, which is quite a good souvenir.
Place of purchase: Liu Jixiao preserved beef and mutton, Lao Majia Mafeng preserved beef and mutton, Tie Zhiming preserved beef and mutton
