已有数千年食用历史的牛,因具有较高的营养价值,早在先秦时期,即被列为六畜之一。它有补脾胃、益气血、强筋骨的功效,至今仍是重要的烹饪原料。特别是四川主产著名品种秦川黄牛,由于其肌肉纤维较细,组织较紧密,肌间脂肪分布均匀,吃口细嫩芳香,因此在川帮菜肴中,对牛肉的烹制,琳琅满目,璀璨纷陈,如干煸牛肉丝、水煮牛肉、火鞭牛肉、卤牛肉、灯影牛肉、 There have been thousands of years of history of consumption of cattle, because of its high nutritional value, as early as the pre-Qin period, which is listed as one of the six domestic animals. It has the effect of invigorating the spleen, invigorating the qi and blood and strengthening bones. It is still an important raw material for cooking. Especially the famous Sichuan Qinchuan cattle breeds, because of its thinner muscle fibers, tissue more closely, the distribution of fat between the uniform, eat delicate mouthful of aroma, so in Sichuan help dishes, the cooking of beef, an array of dazzling Chen, such as dried shredded beef, boiled beef, beef lance, stewed beef, light beef,