Guanyintang beef is produced in Guangyintang, a town in
County. The process is strict with peculiar approaches. First, the fresh beef is put into a vat full of clean water, with a proper amount of salt and nitrous into it and preserve for a period of time until the beef turns red. Then the beef is put into a caldron with the proper amount of fennel, clove, angelica, ginger, and garlic for eight hours above a skillfully controlled fire to make the beef tender yet not loose. Bright in color and fragrant in a braised smell, Guangyintang beef is tasty, and neither too salty nor too light.