Chen's ancestors, who settled in Kaifeng at that time, met the chef Ma and fell in love at first sight, becoming close friends. Ma taught the secret of curing and cooking beef in court. Since then, the Chen family has been passed down from generation to generation, constantly exploring and innovating, and developing spiced beef with unique flavor.
With the migration and spread of Chen's descendants, ingredients, spices, recipes and techniques have also shuttled, evolved and updated in the vast space-time, blending into a long and rich family history.
In the early years of the Republic of China, Chen Shan's great-grandfather moved to Yu Town, Qixian County to escape the war. Chen Hu has the secret formula and technology of beef, and makes a living by selling cooked beef.
The Yellow River burst its banks. After the civil war broke out, Chen Shan's father Chen Qingtai moved to the ancient town of Lvtan Wharf in Zhoukou. At that time, merchants gathered in Lvtan town, the market was prosperous, and there were many Muslims. Influenced by his family since childhood, Chen Qingtai has been studying traditional beef curing techniques for a long time. He pickled some spiced beef every day and sold it along the street. Because the beef it sells is tender and delicious, it has established a good reputation around and laid a good foundation for the future prosperity of Chen Shan beef.
Nanyang yellow cattle:
The person in charge of the cattle farm told us that after years of polyculture, the breed of Nanyang yellow cattle has been further improved and optimized, from the combination of meat and meat in the past to beef cattle today.
Although the Nanyang yellow cattle we have seen are very big, they are just "little boys". Mature yellow cattle that really meet the slaughter standard can reach 1.56 meters in height and weigh more than 1 ton.