Boiled beef is a traditional dish made of lean beef and belongs to Sichuan cuisine. This dish is white, red, green and yellow. The color is simple and fresh, and the beef is tender and sour.

The sliced beef in boiled beef is not fried, but scalded with spicy soup, hence the name boiled beef. The finished dishes are deep in color, strong in flavor, rich in fragrance, and the meat slices are fresh and tender, which highlights the unique flavor of Sichuan cuisine such as spicy food. Because this dish is spicy, it is often eaten in autumn and winter.

The origin of boiled beef;

Boiled beef was founded by Fan Ji 'an, a famous chef in Zigong, Sichuan. Fan Ji 'an is good at summing up experience and persisting in improvement and innovation in cooking practice. For example, soaked beef is cooked with water, mixed with salt, soy sauce, pepper and pepper, dipped in water and served on a plate. In 1930s, he changed the beef soaked in soup into boiled beef.

Its raw and auxiliary materials and production technology are beef slices as the main material, Chinese cabbage or lettuce and red and white radish as the auxiliary materials. Mix salt, soy sauce, pepper powder, pepper powder, starch and other seasonings with beef slices, put them in a pot and cook them with Chinese cabbage or lettuce slices, add broth and onion, control the fire, take them out of the pot when the beef is straight and shiny, and pour them with spicy cooked oil.

Boiled beef is characterized by tender meat, delicious taste, oily but not greasy, spicy and hot. It is a good table wine and has become a Sichuan dish with strong local flavor.