In Luoning County, there is a local specialty that has conquered the taste buds of many with its unique sour and savory flavor—Luoning Sour Beef.
Bai Fangbo is the fourth-generation successor of the Luoning County intangible cultural heritage project, Luoning Sour Beef Making Technique. He began learning the sour beef making process from his father starting from junior high school. After graduating from university, he decided to return to his hometown to start a business, dedicated to promoting the traditional sour beef making skills passed down by his father.
To make sour beef, the first thing is to ensure the quality of the ingredients. Bai Fangbo says they choose cattle that have been free-range for at least six or seven years. Secondly, the beef stock needs to be simmered for a long time to develop a rich flavor. When cooking, sauté ginger and green onions, add the beef, then add chili, sugar, and a secret sour soup, stir-fry over high heat, and it’s ready to serve.
“The entrance is slightly sour, chewy slightly spicy, and the beef is tender but not falling apart. Many regular customers are even willing to drive hundreds of kilometers just to taste this deliciousness,” Bai Fangbo said proudly. Looking to the future, Bai Fangbo stated that he would adhere to his original aspiration, strive to preserve and pass on this traditional flavor, and ensure that this old craft can be inherited.
