Liuhe beef jerky making skills are included in the second batch of traditional skills list of representative projects of municipal intangible cultural heritage. Liuhe beef jerky is also known as Liuhe basin beef. As early as the Qing Dynasty, it was a tribute to the imperial court. In 1915, it won the Panama International Gold Award. In 1931, it won the grand prize at the National Food Expo held in Zhenjiang. Since the 1980s and 1990s, it has won the provincial and national food best specialty awards and special silver awards for many times, and has become famous at home and abroad. Liuhe beef jerky is reddish-brown and shiny, crispy and fresh, with good color and taste, oily but not greasy, and rich in nutrition. It has the effects of increasing appetite, strengthening the body, and prolonging life. Crisp: it falls apart as soon as you pick it up with chopsticks, and melts when you chew it a little; fragrant: the ingredients and cooking are exquisite, and the aroma is fragrant; fresh: no MSG is used, but it tastes fresh and refreshing; transparent: it is simmered over a low fire, the color of the inside and outside is consistent, transparent but not rotten, and it tastes salty and sweet, fresh and fragrant, with endless aftertaste. Liuhe beef jerky has a history of more than 140 years. According to legend, during the Xianfeng period of the Qing Dynasty, there was a man named Huangfu in Liuhe who had a superb skill in making five-spice cooked beef brisket. Later, it was passed on to three Hui people named Chang, who sold it under the name of "halal basin beef brisket". They hung up the signs of Chang Qingji, Chang Jingji and Chang Yuji respectively, and produced and sold it in the county. Since then, the basin beef brisket has become better and better, and Chang Yuji is the best. There is a square table in front of Chang Yuji, and on the square table there is a wooden basin, in which are piled layers of beef brisket, and there is a thick layer of beef brisket marinade like meat jelly around the beef brisket, and the beef brisket is piled in the marinade. The boss cuts a piece of beef brisket from the pile according to the number of customers purchased, cuts it into thin slices on the chopping board, and neatly arranges it in a bowl, and then scoops a ladle of meat jelly marinade on it. From then on, people call beef brisket basin beef brisket. In order to facilitate customers to carry it, in addition to selling it in small quantities, there is also bottled beef brisket for sale. In recent years, the packaging of beef jerky has been improved, using advanced technologies such as high-temperature sterilization, vacuum packaging, and plastic bag sealing, and then paired with hard boxes with bright patterns as outer packaging. Each box contains one pound, cut neatly, and is easy to eat. Information source: Jiangsu Provincial Intangible Cultural Heritage Protection Center (No pictures yet, welcome to provide.) Information source: Jiangsu Provincial Intangible Cultural Heritage Protection Center (No pictures yet, welcome to provide.)