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Only using cattle that have been raised for 2.5 years and weigh over 700 kilograms, the broth is simmered with beef bones, giving it a rich beef aroma. The secret to its deliciousness is never stopping the heat, and when you get close, the fragrance spreads around. The most famous clear beef noodle soup uses beef brisket, top blade, and neck meat. The beef slices, slightly with tendons, are tender and not tough. The broth is fresh and slightly sweet, very smooth to drink. The freshly made Northeast jinbing is also a delicacy; with a chewy texture, it must be eaten together with the locally raised beef, stir-fried quickly with high heat, and the salty and fragrant beef shreds are very good with rice. When wrapped in jinbing, it creates a layered flavor of chewy meat and fragrant dough, leaving a lingering taste for the connoisseurs.