Ingredients: refined beef venetian blinds, salt, sugar, monosodium glutamate, soy sauce, spices, etc.
Features: ruddy and delicate color; Soft taste, easy to chew, fragrant and delicious, without beef flavor and greasy feeling; Less moisture, storage resistance, no discoloration.
Common practices: stir-frying, raw mixing and porridge cooking.
Ingredients: fine tripe, salt, sugar, monosodium glutamate, soy sauce, spices, etc.
Features: ruddy and delicate color; Soft taste, easy to chew, fragrant and delicious, without beef flavor and greasy feeling; Less moisture, storage resistance, no discoloration.
Common practices: braise in soy sauce, make soup, stir-fry onion, boil in water and cold salad.
Ingredients: exquisite chicken wings, salt, sugar, monosodium glutamate, soy sauce, spices, etc.
Features: ruddy and delicate color; It tastes chewy, fragrant and delicious, with a long aftertaste, without fishy smell and greasy feeling; Less moisture, storage resistance, no discoloration.
Common practices: stir-frying, raw mixing
Ingredients: beef tendon, salt, sugar, monosodium glutamate, soy sauce, spices, etc.
Features: ruddy and delicate color; It tastes chewy, fragrant and delicious, with a long aftertaste, without fishy smell and greasy feeling; Less moisture, storage resistance, no discoloration.
Common practices: stir-frying, raw mixing, braising and boiling.
Ingredients: beef tendon, salt, sugar, monosodium glutamate, soy sauce, spices, etc.
Features: ruddy and delicate color; It tastes chewy, fragrant and delicious, with a long aftertaste, without fishy smell and greasy feeling; Less moisture, storage resistance, no discoloration.
Common practices: stir-frying, raw mixing, braising and boiling.
Ingredients: beef tenderloin, salt, sugar, monosodium glutamate, soy sauce, spices, etc.
Features: ruddy and delicate color; It tastes chewy, fragrant and delicious, with a long aftertaste, without fishy smell and greasy feeling; Less moisture, storage resistance, no discoloration.
Common practices: stir-frying, raw mixing, braising and boiling.
Ingredients: beef, salt, sugar, monosodium glutamate, soy sauce, spices, etc.
Features: ruddy and delicate color; It tastes chewy, fragrant and delicious, with a long aftertaste, without fishy smell and greasy feeling; Less moisture, storage resistance, no discoloration.
Common practices: raw mixing and stewing.
The new agricultural system includes 7 kinds of braised chicken and duck series.
At present, the bulk products on our counter are: beef, tripe, beef tendon, beef louver, beef bone and duck meat.
Vacuum packaging includes: 450g beef, 450g beef, 450g tripe, 450g beef tendon, 450g beef louver, 225g beef, small gift box and large gift box.