The dried meat processing technology originated in the 1910s and was first created by Cantonese businessman Chen Guangfa. It has been 110 years since then and has been passed down for six generations. The dried meat processing technology is based on Cantonese food processing technology. Through continuous deepening and improvement, it fully integrates the characteristics of local food culture and gradually forms a distinctive processing technology for local dried meat products, which is deeply welcomed and loved by consumers. The dried meat made by Chen Guangfa is made with exquisite materials and strictly follows the traditional method of Cantonese food, that is, it is fried with charcoal fire, and the method of combining oven and natural air drying is used to dry the moisture. The materials are light and strive to reflect the original color and flavor of the raw materials. After coming to Shanghai, Chen Guangfa studied Shandong cuisine and Anhui cuisine carefully, and combined the characteristics of Shanghai local cuisine with rich oil and red sauce, mellow and delicious taste, and the production techniques of local cuisine mainly based on "red stewing, stewing, and sugar", he improved the meat jerky processing technology; before frying the meat jerky, sugar is first used to color it, and then umami soy sauce is added, and five-spice powder and other spices are added to enhance the flavor; in the later stage of frying, it is simmered and stewed over low heat to make it shiny and chewy; the taste of the beef jerky after baking is even more unique, with golden color, long aftertaste, and mellow taste. The processing technology of dried meat products not only ensures the original flavor and nutritional content of the product, but also has a variety of tastes through the processes of "marinating, roasting, boiling, stir-frying, stewing, frying, baking, turning, and nesting". The processing technology of dried meat products is excellent in raw materials, exquisite in ingredients, complex in process, excellent in quality and endless aftertaste. Its technology has a history of a hundred years. It is a good example of the integration of traditional Cantonese food and Shanghai culture, and a perfect combination of Cantonese cuisine and Shanghai cuisine. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)