Sauced beef

Beef was not widely consumed in China until the Tang dynasty (618-907 AD), when cattle farming became more common in the northern regions of the country. During this time, the use of spices and herbs in cooking also became popular, and Chinese five-spice powder, a blend of cinnamon, cloves, fennel seed, star anise, and Sichuan peppercorns, was developed.

It is believed that Chinese spiced beef was created as a way to incorporate this new spice blend with beef. The beef was marinated in a mixture of spices and other ingredients such as soy sauce, rice wine, and ginger, to infuse it with flavor and to tenderize the meat. The dish was typically slow-cooked until the beef was tender and flavorful.

Over time, Chinese spiced beef has evolved to include different variations depending on the region and the availability of ingredients. It is a popular dish enjoyed in many parts of China and is also enjoyed in Chinese communities around the world. It is often served during special occasions and holidays, such as the Chinese New Year.