【山藥村二牛】西北地區最有名的肉夾饃，再加上一塊牛排，這樣的做法真奢侈

"我们将确保视频内容不涉及任何动物虐待行为，所有食材的获取都符合道德和法律规定。" 山药村二牛，幸福的农村生活！According to historical records, the meat of the bacon was called “cold meat” in the Warring States Period. At that time, South Korea, which was located in the triangle area of the Qin and Jin Dynasties, was able to make the meat of the bacon. After Qin Han Han, the production process was passed into Chang’an. The restaurant in Wenchangmen is named Qin Yu's meat folder, which is a metaphor for being an authentic bacon meat shop. The practice of waxed meat is: use the fine hard rib meat, boiled with more than 20 kinds of seasoning soups such as salt, ginger, onion, grass fruit, coix seed, clove, medlar, cinnamon, iced food, big incense, etc. It is the Chen Tang that has been handed down from generation to generation. It is less watery. The meat of the meat is famous, and it is closely related to the wax soup that has been nearly 80 years old. It is said that it was bought from the Qing Dynasty hawker Bi Renyi workshop, and Chen Tang of Bi Renyi's workshop was transferred from his great-grandfather. Of course, the firework also needs special attention. The authentic bacon meat is ruddy, soft and fragrant, and fat. Greasy mouth, lean meat full of oil, served with hot chop, delicious