Large pieces of original-cut lightly marinated beef are carefully selected from high-quality beef. Each piece is a complete original cut, rejecting splicing and recombination, and retaining the natural muscle texture and fascia of the beef. The lightly marinated process combines inheritance and innovation, using more than ten kinds of natural spices to marinate over a slow fire. This not only removes the fishy smell of the beef but also does not cover up its original sweetness.

During the marinating process, the salinity and heat are strictly controlled, allowing the marinating aroma to penetrate only slightly into the meat layer. Every fiber is wrapped in a faint complex aroma. When it enters the mouth, the original mellow taste of the beef comes first, and then the marinating aroma gradually appears, with distinct layers. The meat is firm and chewy. After slicing, clear meat grains and glistening fascia can be seen. When chewing, the chewiness of the tendon and meat and the sweet aftertaste of the meat aroma are intertwined.

Abandon the excessive salt and strong spices in the traditional braising method, adopt the light braising process, and only add a small amount of edible salt, monosodium glutamate, and spices to highlight the original flavor of the beef, reduce sodium intake, and conform to the modern people's concept of pursuing a healthy diet.

There are no added preservatives or artificial flavors throughout the process. The low-salt formula meets the needs of contemporary healthy diets. It can be eaten directly after opening the bag, used as a side dish, paired with staple foods, or added to cold dishes. Whether it is used as a snack to go with wine or as a daily snack, it allows people to savor the pure meat flavor while experiencing the refreshing taste brought by the light brine process.