Where does Zhangjia beef roasted meat come from?
2. Historical origin and geographical and humanistic relationship. As early as the Jiaqing period of Qing Dynasty, an old man named Zhang Fu from Lanzhou Prefecture of Gansu Province, together with three Hui people from Hai, Wan and Guan, came to Zheng 'an County to do business and manage beef food. Soon, Hai and Guan moved to Yunnan, and Wan's family switched to other businesses. Only the Zhang family has been operating for more than 2 years, so it was named Zhang's beef roast. During the Republic of China, Zhang Yongtai, the grandson of the Zhang family, opened a beef restaurant in Chengnan Street, Zheng 'an County, and operated a series of Hui-flavor foods, such as beef steamed bowls (steamed beef powder), beef soup pots (stewed beef), beef roasted meat (braised beef), and beef roasted meat, which were delicious and unique, and could not be cooked at home, and the business was very prosperous. In 1955, the Zhangjia beef food was brought into the management of Zheng 'an County Catering Service Company, and Zhang Yongtai's eldest daughter-in-law took part in the work, and then the Zhangjia raw juice brine was donated. Later, in 196, during the three-year difficult period of the national economy, the Zhangjia beef roasted meat was forced to stop production because of the extreme lack of meat sources. It was not until the Third Plenary Session of the Eleventh Central Committee of the Party in 1978 that the Zhang family applied in 1981, hoping that the government would support the resumption of production. With the approval of the county and geological science and technology commission, the roast beef of the Zhang family was listed as a traditional craft food in Zheng 'an, and 6 yuan was allocated to support the resumption of production.
Zhangjia beef roasted meat has excellent processing materials, exquisite processing technology, fine production and strict high-temperature disinfection. First, we must choose healthy and disease-free cattle to commit suicide, slaughter, peel, debone, remove ribs, film and cut into pieces, then put them into a pot for pre-cooking, cook them until they are half cooked, then take them out and drain them to dry, cut them into small pieces, then select them once, then put them into a pot filled with raw juice and brine to cook them thoroughly, until they are not tender (ripe) or rotten (cooked), and then take them out again, according to the shape of meat. It is also necessary to marinate some chickens and ducks regularly to improve the fragrance of brine. The ancestral prescription and ingredient secret recipe of brine made by the Zhang family have been passed down from generation to generation. So far, the specific formula and key processing technology have been strictly observed by the Zhang family, passed on from son to daughter, and not passed on to women.
3. Work carried out by the local government. Because of its excellent quality and distinctive features, Zhangjia beef roast meat has purchased and updated its production and processing equipment, updated its production technology, and achieved machine packaging for packaging and other technologies since 1991, thus increasing output, shortening production time and improving economic benefits. The descendants of the Zhang family have four factories to produce series products such as beef and roasted meat, with an annual output of about 1 tons. According to the current market price, the production price per kilogram of 4 yuan can reach 4 million yuan. There are vacuum plastic bags and exquisite boxes, which are not only sold in southwest provinces, but also exported to Hunan, Jiangsu, Zhejiang, Shanghai, Beijing and other places, and the contracts are appraised with tourism departments and food distribution units, and the products are delivered in batches. The market sales prospects of the products are excellent and the demand is in short supply.