Yulin Beef Jerky (玉林牛巴), is a traditional Guangxi snack with over 800 years of history, dating back to the Southern Song Dynasty. The story of this beloved delicacy is steeped in folklore and craftsmanship. According to local legends, during the reign of the Southern Song Dynasty’s Kaizhi era, a salt merchant surnamed Kuang found himself in an unfortunate situation. While transporting salt, his ox died, and unable to bear the loss, he decided not to discard the meat. Instead, he seasoned the beef with salt and dried it into jerky under the sun. Upon returning home, he cooked the dried meat with spices like star anise and cinnamon, and the resulting dish was so aromatic that it drew the attention of his neighbors. This dish became known as “Niuba (牛巴),” which is believed to derive from a combination of the word for beef (niu) and ba, a reference to a local term for dried or preserved meat.
Crafting the Perfect Yulin Beef Jerky
The production of Yulin Beef Jerky is a meticulous process, where every step contributes to the distinctive flavor and texture. The key to making this jerky lies in selecting fresh, high-quality beef and combining a carefully crafted blend of spices and herbs.
- Selecting the Beef: The best cut of beef for Yulin Beef Jerky is the hind leg of a yellow cattle, as this part is tender yet firm. While the hind leg is preferred, the front leg can also be used, though it is slightly less tender.
- Marinating and Drying
- To begin the process, thin slices of beef are marinated in a mixture of herbs and spices. The marinade includes ingredients like licorice, cinnamon, star anise, fennel, angelica, dried tangerine peel, cardamom, and black pepper. This blend gives the beef jerky its rich, aromatic flavor. Other ingredients such as garlic, shallots, white sugar, and a dash of good quality rice wine are also added to enhance the flavor profile.
- After marinating for a certain period, the beef slices are spread out on bamboo racks and left to dry under the sun until they reach about 70% dryness. This drying stage ensures that the jerky retains moisture while preparing it for further cooking.
- Cooking and Frying
- Once the beef has been dried, it is washed clean with water to remove any excess salt. The beef jerky is then fried in peanut oil to soften it slightly before being simmered in a flavorful broth made from the same spices used in the marinade. The beef is slowly simmered for 1 to 2 hours, allowing the flavors to infuse fully into the meat.
- After simmering, the jerky is fried once more in peanut oil, which gives it its signature crispy texture and glossy sheen.
Flavor and Texture
Yulin Beef Jerky is renowned for its unique color, taste, and texture. It is translucent with a rich coffee-like color, often gleaming with oil, and is characterized by its fragrant aroma. The flavor is a perfect balance of sweet and salty, with a hint of spice. The jerky is neither too tough nor too soft, with a chewy but not overly rigid consistency that makes it easy to eat while still providing a satisfying bite. As you chew, the jerky becomes more flavorful, with each bite releasing a complex mix of spices that excite the palate.
The beef jerky’s texture is resilient without being overly hard, and its sweet and savory taste makes it both addictive and delightful. The blend of herbs and spices, combined with the slow cooking and drying techniques, creates a jerky that has depth and complexity, making it one of Guangxi’s most cherished foods.
Recognition and Cultural Significance
Thanks to its long-standing history and distinct flavor, Yulin Beef Jerky has earned numerous accolades and widespread recognition.
- In 1999, the Yulin Beef Jerky trademark was recognized as a “China Famous Trademark.”
- In 2000, its canning design won a national patent, contributing to its recognition as a product with both traditional appeal and modern appeal.
- By 2007, Yulin Beef Jerky was included in the “National Standard of High-Quality Products,” and it was granted the “National Industrial Enterprise Food Production License.” It also became the designated food of the China-ASEAN Expo.
- In 2008, the Yulin People’s Government recognized Yulin Beef Jerky as an item of intangible cultural heritage at the municipal level.
- In 2011, it was officially granted the title of a “Chinese National Geographical Indication Product,” cementing its status as a culinary gem of the region.
- By 2012, it had gained international fame, and in 2021, it was once again listed as part of the eighth batch of “Autonomous Region Intangible Cultural Heritage.”
