Tongliao beef jerky (通辽牛肉干) has a rich history that dates back to the time of Genghis Khan and the establishment of the Mongol Empire. During the Mongolian conquests, the army relied heavily on beef jerky for its portability and long shelf life, earning it the title of “Genghis Khan’s army rations.” For centuries, the nomadic herders of the grasslands have perfected the art of making beef jerky, not only as a practical food for travel but also as a delicacy to serve to honored guests.
Traditional Production Process
The process of making Tongliao beef jerky begins with selecting high-quality beef, which is then trimmed of any tendons or membranes and cut into long strips. A mixture of salt, scallions, ginger, sugar, and traditional herbs is prepared to marinate the meat, allowing the flavors to permeate.
Once the beef is properly marinated, it is hung on metal racks and left to air dry in a well-ventilated area. The drying time can vary depending on the local climate and the time of year, with drier air resulting in a faster drying process. After the drying period, the beef strips are removed, cut into smaller, bite-sized pieces, and may be deep-fried or treated further to enhance their flavor and texture.
Flavor and Texture
Tongliao beef jerky is known for its rich, tender texture and slightly soft yet dry, chewy consistency. The meat has a vibrant red color and a strong, savory flavor that comes from the balanced combination of salt, sugar, and aromatic spices. The jerky is not overly salty or sweet but strikes the perfect balance, with subtle hints of spice that make each bite more satisfying. Whether enjoyed in its original form, with five-spice seasoning, or in a spicier version, Tongliao beef jerky offers a flavorful, satisfying snack that lingers in the mouth long after the last bite.
