Where does Hongyun Sauce Beef come from?

The sauced beef and tripe distributed by Chen Jianguo, a Muslim in Zhanzhan Street, Tai'an City, has a history of more than 100 years. The Chen family has been passed down from generation to generation for three generations, and their skills are exquisite and have a long-standing reputation.

Chen’s soy sauce beef and soy sauce tripe have their own unique processing methods; after slaughtering the live cattle, select the beef meat, cut it into pieces, and clean it together with the tripe. pot. Add water to soak the meat and cook. Put the dark soy sauce and more than 20 kinds of spices such as mace, fennel, star anise, orange peel, angelica, cloves, and pepper into the pot. Bring to a boil over high heat, then change the To simmer, add salt into the pot after half an hour. After 2-3 hours, stop the fire. Take the meat out while it is hot and let it dry until there is no more soda.

The beef and tripe essence processed by Chen's are well cooked and rotten, with strong sauce flavor, suitable saltiness, fresh color, delicious taste and rich nutrition. They have become one of Taicheng's famous delicacies. In 2000, Chen's Sauce Beef and Sauce Tripe were rated as "Taishan Famous Dishes".

(No pictures yet, welcome to provide.)