Guanyintang beef is produced in Guangyintang, a town in
Shanxian
County. The process is strict with
peculiar approaches. First, the fresh beef is put into a vat full of
clean water, with a proper amount of salt and nitrous into it and
preserve for a period of time until the beef turns red. Then the beef is
put into a caldron with the proper amount of fennel, clove, angelica,
ginger, and garlic for eight hours above a skillfully controlled fire to
make the beef tender yet not loose. Bright in color and fragrant in a
braised smell, Guangyintang beef is tasty, and neither too salty nor too
light. Tuesday, September 25, 2012
Guanyintang beef
Guanyintang beef
Guanyintang beef is produced in Guangyintang, a town in
Shanxian
County. The process is strict with
peculiar approaches. First, the fresh beef is put into a vat full of
clean water, with a proper amount of salt and nitrous into it and
preserve for a period of time until the beef turns red. Then the beef is
put into a caldron with the proper amount of fennel, clove, angelica,
ginger, and garlic for eight hours above a skillfully controlled fire to
make the beef tender yet not loose. Bright in color and fragrant in a
braised smell, Guangyintang beef is tasty, and neither too salty nor too
light.
Guanyintang beef is produced in Guangyintang, a town in
Shanxian
County. The process is strict with
peculiar approaches. First, the fresh beef is put into a vat full of
clean water, with a proper amount of salt and nitrous into it and
preserve for a period of time until the beef turns red. Then the beef is
put into a caldron with the proper amount of fennel, clove, angelica,
ginger, and garlic for eight hours above a skillfully controlled fire to
make the beef tender yet not loose. Bright in color and fragrant in a
braised smell, Guangyintang beef is tasty, and neither too salty nor too
light. 
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