1 Pan-fried Sliced Beef
[Ingredients]
Beef tenderloin ………………….. 750g
Shaoxing wine …………………….. 20g
Green onions (cut into sections) …. 50g
Cornstarch (mixed with water) ……. 10g
Ginger (sliced) ……………………… 5g
Star anise ……………………………. 3 pieces
Soy sauce …………………………… 50g
Sesame oil ………………………….. 25g
Salt ……………………………………. 5g
[Cooking Method]
- Place the beef in cold water to remove blood, then blanch in boiling water until fully cooked. Remove and rinse. Clean the pot, add 2000g of water, the beef, 20g of green onions, 2.0g of ginger slices, bring to a boil, skim off the foam, cover tightly, and simmer over low heat for 2-3 hours until tender. Remove and let cool.
- Trim the cooked beef of fat and uneven edges, then slice into strips 8cm long, 3cm wide, and 0.4cm thick. Arrange neatly in a bowl, with the clean side down. Add 20g of soy sauce, salt, Shaoxing wine, green onions, 2.0g of ginger slices, star anise, and the broth from cooking the beef. Steam over high heat for 20 minutes, remove from steamer, discard the star anise, green onions, and ginger, drain the broth, and arrange the beef strips neatly on a flat plate.
- Pour the reserved broth from steaming into a frying pan, add 20g of soy sauce, bring to a boil, thicken with cornstarch slurry, drizzle with sesame oil, and evenly coat the beef. Serve immediately.
[Cooking Key Points]
- “Pan-fried” implies a dish that is neatly arranged and visually appealing. The beef strips should be uniform in length, thickness, and shape, presenting an attractive appearance.
- Beef tenderloin must be used for its tender texture and delicious taste. Using other cuts may result in tough and less enjoyable texture.
[Flavor Characteristics]
“Pan-fried Sliced Beef” is a renowned dish from the Jule Building, a Halal restaurant in Jinan. It has a history of nearly a century. This dish uses beef tenderloin and employs traditional Shandong cuisine techniques. The meticulous knife work and complex processes result in a dish with a rich red color, tender beef, and a delicious taste. It is known for its therapeutic effects such as strengthening the spleen and stomach, nourishing qi and blood, and strengthening muscles and bones.
2 Yueshengzhai Sauce Beef
[Ingredients]
Fresh beef …………………………………. 2000 kg
Yuguo (fermented flour) ………………… 60 g
Yellow soybean paste …………………… 12 kg
Galangal ……………………………………. 60 g
Coarse salt ……………………………….. 8 kg
White cardamom …………………………. 60 g
Large fennel seeds ……………………… 120 g
Small fennel seeds ……………………… 50 g
Cinnamon …………………………………. 100 g
Sichuan peppercorns …………………… 50 g
Cloves ………………………………………. 60 g
Dried tangerine peel …………………….. 50 g
[Cooking Method]
- Cut the beef into 2-2.5 kg square pieces according to different parts. Boil in clean water to remove blood and odors, then drain.
- After draining, coat the beef pieces with yellow soybean paste.
- When placing in the pot, use bones to line the bottom. Arrange the beef pieces in layers according to different parts. Bring to a boil, add the ingredients. Use old brine with water for each pot, mixing as needed, and add fresh ingredients to each pot. Boil rapidly over high heat, then simmer over low heat for 6-7 hours.
[Cooking Key Points]
When layering the beef, place the older parts at the bottom and the tender parts on top. Parts like hind legs, loin, brisket, and top round are layered in the middle.
[Flavor Characteristics]
- In the historical records of “Beijing’s Fangxiang Zhi,” it is documented that “the Hubei Department’s mutton shop, renowned throughout the world for its Five Spice Sauce Mutton,” refers to Yueshengzhai, demonstrating its widespread fame. During the reign of Daoguang, there were poems praising it: “Feeding the sheep fat and tender, cooked red in clear broth, charred and tender by midday, delightfully free of any gamy taste.”
- Proper balance of fat and lean, neither greasy nor dry, free from any fishy or gamey flavors. It has a pure fragrance, rich in five-spice flavors, savory with a hint of fragrance, and leaves a lasting aftertaste.
3 Shui Bao Du (Water-Boiled Beef Tripe)
[Ingredients]
Beef tripe ………………………………… 250 g
Aged vinegar …………………………….. 10 g
Sesame paste ……………………………. 50 g
Cilantro …………………………………… 20 g
Fermented bean curd sauce …………….. 20 g
Chili oil …………………………………… 20 g
Soy sauce ………………………………… 10 g
[Cooking Method]
- Rinse the whole beef tripe thoroughly with clean water, paying special attention to clean each layer of the honeycomb tripe.
- Remove the edges and tendons. Cut vertically into strips about 5 cm long, then horizontally into fine strips about 1 cm wide. Ensure each cut goes all the way through without tearing.
- Mix the seasonings in a small bowl until well combined. Set aside.
- Bring a pot of water to a boil. Add the prepared tripe strips. The blanching time should be brief—too long makes it tough to chew, while too short leaves it undercooked. It should be just right. Serve hot with the prepared seasonings for dipping.
[Cooking Key Points]
This dish uses the “water-boiling” method, where the beef tripe is briefly blanched in plain boiling water, then removed and served with seasonings. Mastering the timing is crucial to achieve tender, crispy, and flavorful tripe.
[Flavor Characteristics]
- Shui Bao Du is a unique Halal snack originating from Beijing and Tianjin, with the best-known version made at “Zhi Wei Zhai” in Tianjin. The term “water-boiled” refers to the process of briefly blanching sheep or beef tripe (including the honeycomb tripe) in boiling water, followed by quick stir-frying until just right to maintain its freshness, crispness, tenderness, and refreshing taste. To fully enjoy Shui Bao Du, it must be dipped in the sauce while hot, creating its distinctive flavor. The dipping sauce typically includes soy sauce, vinegar, sesame paste, cilantro, and chili oil, offering a rich and savory taste that pairs well with wine. It is often served with sesame cakes.
- The Zhi Wei Zhai Shui Bao Du shop in Tianjin has a long history. According to historical records of Tianjin’s culture and history, during the late Qing Dynasty, the southern market in Tianjin was a low-lying area known as the Southern City Basin. After 1920, 25 streets were gradually built, forming a new bustling area with numerous shops, tea gardens, storytelling theaters, and cinemas. At that time, although Zhi Wei Zhai was not large in the southern market, it was renowned for its water-boiled tripe.
- In 1984, during the construction of the South City Food Street in Tianjin, efforts were made to revive traditional Tianjin snacks, including Shui Bao Du, in this new market. Although Zhi Wei Zhai had ceased operations many years before liberation, Tianjin’s Food Company sent experienced experts like Liu Wenfa to restore this unique snack. Liu Wenfa had frequented Zhi Wei Zhai in the southern market and had memorized its ingredient selection, materials, and preparation methods. To source beef tripe, he traveled extensively to places such as Taiyuan, Zhangjiakou, Bashang, Weichang, Dezhou, and Northeast China, finally solving the raw material problem. This effort led to the reopening of Zhi Wei Zhai on South City Food Street. After tasting it, some elderly patrons remarked that the Zhi Wei Zhai of old had returned. The shop became popular with customers eager to savor this distinctive snack.
- The texture is tender and delicate, with a rich and satisfying flavor that opens the appetite and benefits digestion.
4 Cooking Sheep Tendon
[Ingredients]
Cooked sheep tendon …………………………….. 200 g
Vinegar …………………………………………… 10 g
Egg batter ……………………………………….. 100 g
Cooking wine ……………………………………. 10 g
Sugar ……………………………………………. 70 g
Water starch …………………………………….. 20 g
Oil ……………………………………………….. 750 g
Green onion ……………………………………… 5 g (approx. 100 g)
Caramel coloring ………………………………. 50 g
Soy sauce ……………………………………….. 10 g
[Cooking Method]
- Cut the cooked sheep tendon into 5 cm long strips. Place in a bowl and coat with a batter made of starch and beaten egg. Set aside.
- Heat oil in a wok until it reaches about 70% heat. Fry the tendon until golden brown, crispy on the outside and tender inside. Remove from oil.
- Return the wok to high heat, add a base of oil, stir-fry minced green onion and ginger. Add soy sauce, cooking wine, vinegar, sugar, broth, caramel coloring, stir well, thicken with water starch. Then add the tendon, stir evenly, drizzle with sesame oil, transfer to a serving plate.
[Cooking Key Points]
Optimal ratio for egg batter: 150 g flour, 100 g egg, 50 g starch, 20 g water.
[Flavor Characteristics]
- Cooking sheep tendon is a famous dish in the “whole sheep feast”. The “whole sheep feast” adapts to ethnic tastes and customs, featuring over a hundred dishes made from every part of the sheep, including the brain, eyes, ears, spinal cord, and even the feet. The tendons of sheep, which are strong and elastic due to the movement of their four hooves, cannot be compared to any other part of the sheep. Therefore, dishes made from sheep tendons have their own unique style.
- Since the late Qing Dynasty and early Republic of China, Halal restaurants in Tianjin have become increasingly popular, with boiled, sautéed, and braised sheep tendon dishes being widely enjoyed. These dishes are often savory and slightly salty. They are not only popular among Hui people but also attract many Han Chinese diners. Due to Tianjin’s coastal location and developed transportation network, diners from both northern and southern China frequent these restaurants. Originally located in the bustling area of Nan Shi (South Market), Hongbin Restaurant adapted its flavors to attract more diners. Chef Song Shaoshan created a dish of sheep tendon that is fragrant, sour, and slightly sweet, distinguishing it among many Halal restaurants. After the Liberation, Hongbin Restaurant moved to Beijing, and Chef Song’s disciple, Zhou Jinting, continued to serve this dish at Yanchun Restaurant. He enhanced the flavor and texture by adding beaten eggs to the starch batter, thickening it, making the dish even more delicious. It has been highly praised and was consecutively named one of the city’s famous dishes in 1985 and 1986.
- Bright in color, crispy on the outside, tender on the inside, with a balanced sweet and sour taste, it pairs well with both rice and wine.
5 Stir-Fried Fuhrong Tripe
[Main and Auxiliary Ingredients]
Beef (or lamb) tripe (cleaned) ………………………….. 1000 grams
Monosodium glutamate …………………………………. 10 grams
Cooking wine ………………………………………… 10 grams
Dried shiitake mushrooms ……………………………… 10 grams
Cornstarch ………………………………………….. 20 grams
Snow pea leaves ……………………………………… 10 grams
Milk ………………………………………………. 20 grams
Cucumber …………………………………………… 10 grams
Green onions ………………………………………… 5 grams
Carrot …………………………………………….. 10 grams
Peanut oil ………………………………………….. 500 grams
Egg white …………………………………………… 1
(approximately 40 grams)
Salt ……………………………………………….. 2.5 grams
[Cooking Method]
- Remove the outer layer and grassy skin from the beef (or lamb) tripe, then peel off the inner membrane and fat. Trim the edges and cut out 250 grams of the core, slicing it thinly into cloud-like pieces. Soak and slice the dried shiitake mushrooms, snow pea leaves, cucumber, and carrot into inch-long pieces. Chop the green onions finely and set aside.
- In a small bowl, place the sliced tripe and add 2.0 grams of salt, 20 grams of cornstarch, and 1 egg white. Mix well with a spoon until a thin batter forms, then refrigerate for about 1 hour.
- Heat a wok over high heat, add peanut oil (500 grams). When the oil is hot (about 70-80% hot), add the battered tripe pieces. Stir-fry until golden brown, crispy on the outside and tender inside, then remove from the wok.
- Keep the wok on high heat, leaving a bit of oil. Stir-fry the chopped green onions until fragrant, then add the tripe and auxiliary ingredients. Pour in cooking wine (10 grams), monosodium glutamate (10 grams), milk (20 grams), and stir-fry quickly. Serve immediately.
[Key Techniques]
- After battering the tripe, mix in a bit of oil to make it easier to spread and cook evenly.
- Use an appropriate amount of thickening agent to coat the main and auxiliary ingredients.
[Flavor Characteristics]
- Stir-Fried Fuhrong Tripe, originally known as Stir-Fried Snow Slices, is a famous dish in the “Full Lamb Banquet” of Tianjin. It is popular among the Hui people in Tianjin. As early as the third year of the Xianfeng reign of the Qing Dynasty (1853), large-scale Hui restaurants such as the Hong Bin Lou appeared in Tianjin. Despite being Western-style buildings, their interior decorations were ancient and elegant. Upstairs, they could set up ten tables for a full lamb banquet, with over a hundred participants enjoying a feast of more than forty dishes per table, valued at 16 silver dollars each. By the 16th year of the Republic of China (1927), Tianjin had established other Hui establishments like Ying Bin Lou, Hui Bin Lou, Chang Bin Lou, Fu Gui Lou, and Da Guan Lou, forming Tianjin’s unique Hui cuisine.
- The so-called “Full Lamb Banquet” uses all parts of a whole lamb to create over fifty diverse dishes, forming a grand banquet. Although it uses a whole lamb, it gives people a sense of “eating lamb without seeing lamb” for two reasons: first, due to the high level of craftsmanship, and second, each dish has a wonderfully poetic name. For example, the lamb’s ears, using the ear tips, are named “Welcoming Fan”; using the middle section of the ear, they are named “Double Flying Cui”; and using the ear root, they are named “Dragon Gate Corner.” So why change the name from “Stir-Fried Snow Slices” to “Stir-Fried Fuhrong Tripe”? It is because of a historical and ideological evolution.
- This noble banquet once reached astonishing levels of luxury. In the early years of the Republic of China, most diners would order only a few dishes. It was during this time that Qian Shuyuan, the master chef of Hong Bin Lou in Tianjin, had the idea that as society changed, his skills should be offered to more people. Based on this idea, he began to innovate with “Stir-Fried Snow Slices.” Originally, the main ingredient for this dish was lamb tripe, with each lamb only yielding about 50 grams. It took three lambs’ worth of tripe to make one serving of “Stir-Fried Snow Slices.” Therefore, he boldly attempted to use beef tripe, which weighs around 1 kilogram per piece, enough to make several servings of “Stir-Fried Snow Slices.” He removed the outer layer and grassy skin from the beef tripe, then the inner membrane and fat, specifically taking the core, known as the tripe, and slicing it thinly into cloud-like pieces. After his superb cooking skills were used to prepare it, the texture was superior to that of lamb tripe. Master Qian was delighted, and on the spot, he changed the name of “Stir-Fried Snow Slices” to “Stir-Fried Fuhrong Tripe,” meaning the fuhrong is pure and white, more luxurious than snow. In this way, from the early years of the Republic of China, a well-known dish was born from the full lamb banquet, and after tasting it, all customers praised it.
- The color is bright, the texture is crispy and tender, the fragrance is fresh, salty, and refreshing.
6 Steamed Lamb
[Main and Auxiliary Ingredients]
Lamb meat …………………………………….. 1000 grams
Shredded ginger …………………………………. 10 grams
Salt …………………………………………… 3 grams
Apricot sauce (apricot jam) ……………………… 50 grams
Vinegar ………………………………………… 3 grams
Sweet bean sauce ………………………………… 100 grams
White part of green onions ……………………….. 20 grams
Shaoxing wine …………………………………… 5 grams
[Cooking Method]
- Cut the white part of green onions into 5 cm segments. Fry them in oil until fragrant and golden. Remove and set aside.
- Wash the lamb meat thoroughly, place it in a pot, and boil until 80% cooked. Cut into slices that are 5 cm long and 0.3 cm thick. Mix with shredded ginger, salt, vinegar, apricot sauce, and sweet bean sauce until well combined.
- Take a large bowl, arrange the green onion segments at the bottom of the bowl. Stack the seasoned lamb slices vertically into the bowl. Pour the remaining seasoning on top. Cover the bowl tightly with coarse hemp paper and steam until the lamb is tender and cooked through. Transfer to a large lidded bowl and serve.
[Key Techniques]
Choose lamb ribs for tender and excellent texture.
[Flavor Characteristics]
“Steamed Lamb” was originally a famous dish in the capital during the Northern Song Dynasty, known as “Zheng Steamed Lamb.” It later became known as “Zhan Steamed Lamb” (bowl-steamed lamb) or “Lan Zheng Da Pian” (soft steamed large pieces) during the Southern Song Dynasty. Su Dongpo’s “Ode to Epicureans” mentions, “Tender steamed lamb with apricot sauce, half-cooked to absorb wine, crabs lightly brewed with lees, a gathering of nature’s beauty, nurturing my epicurean soul.” Yang Wanli also referred to “Tai Guan steamed lamb pressed flower cake,” and during the Qing Dynasty, Li Nianci wrote in “Bianliang Bamboo and Silk Lyrics,” “Red oil carts sell steamed lamb, opening the lid releases a fragrant aroma.” Poets and scholars highly praised steamed lamb, indicating its prestigious reputation from official banquets to local markets and households. When served, the dish unveils a rich aroma, tender meat, and savory flavor, continuing its popularity in Kaifeng and beyond, particularly esteemed in halal banquets.
7 Steamed Chicken with Yunnan Cheese Fan
[Main and Auxiliary Ingredients]
Yunnan cheese fan …………………………….. 500 grams
Monosodium glutamate (MSG) …………………….. 2 grams
Salt ………………………………………… 20 grams
Soy sauce ……………………………………. 20 grams
Sesame oil …………………………………… 10 grams
Chili oil ……………………………………. 20 grams
Tofu skin ……………………………………. 50 grams
Vinegar ……………………………………… 10 grams
Chopped cilantro ……………………………… 20 grams
[Cooking Method]
- Soften the Yunnan cheese fan and tofu skin. Stack 5 pieces of cheese fan together, tightly roll into a spiral resembling a chicken leg. Wrap tofu skin around the outside, tightly wrap with coarse linen, and tie with hemp thread into a dense circular shape. Steam until fully cooked, remove the linen, and cut into pieces or slices, arrange into a serving shape.
- Mix salt, MSG, vinegar, soy sauce, chili oil, sesame oil, and chopped cilantro into a sauce. Serve for dipping.
[Key Techniques]
Yunnan cheese fan originates from Dengchuan and is mainly produced in Erhai County. It is made by boiling sour milk until it curdles and then processing it into refined cheese. It has a light yellow color, resembling a paper fan, and is stirred in one direction during processing.
[Flavor Characteristics]
Pure white and bright, with a creamy and tender texture resembling chicken meat. It has a rich and sweet flavor, containing 41.3% fat, 35% protein, and 6.8% lactose. It can be enjoyed in various ways and is a unique food of the Bai ethnic group.
8 Stewed Stone Frog with Eggs
[Main and Auxiliary Ingredients]
Stone frog …………………………………… 1000 grams
Ginger, minced ……………………………….. 3 grams
Sanqi (Panax pseudoginseng) ……………………. 20 grams
Eggs ………………………………………… 2
Salt ………………………………………… 7 grams
Lard ……………………………………….. 100 grams
Pepper ………………………………………. 2 grams
[Cooking Method]
- Clean the stone frog, removing its entrails.
- Fry the Sanqi in oil until crisp, then grind it into powder.
- Beat the eggs in a bowl until well mixed.
- Place the stone frog, Sanqi powder, salt, pepper, minced ginger into a clay pot, then add the beaten eggs and mix well.
- Place the pot over heat, add water until it covers the ingredients, cover with a lid, and simmer for 30 minutes.
[Key Techniques]
This dish should be simmered over low heat to achieve tender and flavorful results.
[Flavor Characteristics]
- Stone frogs belong to the spadefoot toad group. There are seven species nationwide, with five found in Yunnan. The flower spadefoot toad from Jingdong County is a local specialty. The males have small black spines on their chest and abdomen. When fingers are placed in front of the frog’s chest, its forelimbs tightly grasp the fingers, earning it the nickname “hand-holding frog.” It has a plump body, delicious and sweet in flavor, comparable to young chickens.
- This dish is not only delicious and nutritious but also has medicinal benefits, particularly in treating malnutrition in children, making it a famous dish among the Hani ethnic group.
9 Stir-Fried Stone Frog with Sanqi and Chicken
[Main and Auxiliary Ingredients]
Live chicken ……………………………….. 600 grams
Cooking wine ………………………………… 20 grams
Fresh Sanqi flowers …………………………… 10 grams
Salt ………………………………………… 10 grams
Canola hearts ……………………………….. 200 grams
Monosodium glutamate (MSG) ……………………. 3 grams
Cooked red radish ……………………………. 200 grams
Sesame oil ………………………………….. 3 grams
Egg white …………………………………… 1
Ground pepper ………………………………… 2 grams
Chicken broth ……………………………….. 400 ml
Water starch …………………………………. 30 grams
Shredded green onion …………………………. 30 grams
Lard ………………………………………. 1000 grams
Ginger, shredded …………………………….. 20 grams
Alum water ………………………………….. 10 grams
[Cooking Method]
- Peel and bone the live chicken thighs, wash them, and place them in a bowl. Add 10 grams of green onion, 0 grams of ginger, and 10 grams of cooking wine. Marinate for 15 minutes, then drain and pat dry.
- Place the chicken meat in a bowl, add 0 grams of salt, egg white, and 20 grams of water starch, mix well to coat.
- Soak the Sanqi flowers in diluted alum water for 30 minutes, then drain and rinse thoroughly.
- Heat a wok over high heat, add oil, and fry the canola hearts until crispy. Remove and drain in a colander. In the same wok, add 200 ml of chicken broth, salt, and the canola hearts. Bring to a boil, then remove and arrange around the edge of a serving dish.
- Carve the cooked red radish into small flowers and arrange them in a circle within the canola hearts.
- Heat the wok over high heat, add oil, and stir-fry 20 grams of green onion and 10 grams of ginger until fragrant. Add the chicken meat, stir-fry until white and cooked through, then remove with a colander, discarding the green onion and ginger.
- Heat the wok again, pour in 200 ml of chicken broth, add 10 grams of salt, MSG, ground pepper, cooking wine, and thicken with water starch. Add the chicken meat and Sanqi flowers, stir-fry briefly, then transfer to the center of the serving dish. Drizzle with sesame oil to finish.
[Key Techniques]
Marinate the chicken meat with seasoning for 15 minutes to enhance flavor and facilitate subsequent cooking.
[Flavor Characteristics]
- The live chicken, also known as a tiger-patterned frog, grows in rice fields, ditches, and marshes. It can grow up to 66 millimeters in length, with a slightly flattened head, thick front limbs, and long hind limbs. The skin on its back and sides has noticeable nodules, while its belly is smooth and olive-colored or yellowish. The meat is tender and delicious, with functions such as clearing heat, detoxifying, diuretic, and reducing swelling, beneficial for nourishing weakness.
- Sanqi is a precious medicinal herb native to Yunnan, known for its remarkable effects in stopping bleeding, strengthening the heart, promoting blood circulation, relieving swelling, and alleviating pain. Li Shizhen praised it in the “Compendium of Materia Medica” as “priceless like gold.” Its roots, stems, flowers, and leaves are all used in medicine.
- Stir-Fried Stone Frog with Sanqi and Chicken combines white and green colors, with fragrant Sanqi flowers complementing the tender and flavorful chicken meat, making it a visually appealing and nutritious dish.
10 Three-Flavor Ant Eggs
[Main and Auxiliary Ingredients]
Fresh yellow ant eggs ………………………… 500 grams
Soy sauce …………………………………… 20 grams
Tomato ……………………………………… 100 grams
Salt ……………………………………….. 30 grams
Garlic ……………………………………… 10 grams
Monosodium glutamate (MSG) …………………… 6 grams
Sugar ………………………………………. 8 grams
Vinegar …………………………………….. 60 grams
[Cooking Method]
- Wash the ant eggs thoroughly, blanch them in boiling water, and place them in a bowl. Roast the tomatoes over low heat until cooked, peel them, chop finely, and mix with sugar, salt, MSG, vinegar, soy sauce, and garlic. Stir well and let cool before serving.
- Wash the ant eggs, blanch them in boiling water, place them on banana leaves, sprinkle with salt and MSG, wrap them up, and steam them in a steamer until cooked.
- Wash the ant eggs, blanch them in boiling water, place them in a pot, add clear broth and seasonings, simmer, and serve as soup.
[Key Techniques]
Do not blanch the ant eggs in boiling water for too long to prevent loss of protein.
[Flavor Characteristics]
- Yellow ants grow on subtropical trees, about 2 cm in length, with slender waists and large abdomens. They have long mouths with two large teeth, and their eggs are edible.
- According to historical records, as early as three thousand years ago, ants were recognized as a nourishing food. “Zhou Li” records that after King Zhou heard that mountain people ate ants for nourishment, he also sent people to collect ants and ant eggs.
- During the Ming Dynasty, Li Shizhen wrote in the “Compendium of Materia Medica”: “Ants have great strength and can lift cast iron. Regular consumption can enhance physical strength and complexion. Ancient leaders often used ant eggs as sauce, which tastes similar to meat sauce and was highly esteemed.”
- Despite their small size, ants are rich in nutrients, containing 27 types of amino acids, vitamins B1, B2, various beneficial trace elements for the human body, high-phosphorus compounds such as adenosine triphosphate, multiple hormones, and formic aldehyde. Their protein content is more than twice that of beef, chicken, and eggs.
- Based on over 30 years of clinical research by Chinese ant medicine experts, ants have shown varying degrees of therapeutic effects in thousands of cases. From the perspective of traditional Chinese medicine, they are a mild tonic with the ability to strengthen the body’s foundation. Practical experience has also shown that eating ants can strengthen muscles and delay aging.
- In the United States, “canned ants” and “ant-filled chocolates” have been specially developed. China has over 10,000 edible ant species, with most of them growing in provinces such as Guangdong, Guangxi, and Yunnan.