Zhang Fei Beef Jerky (张飞牛肉)

Why it is worth considering

Zhang Fei — the famously fiery general of the Three Kingdoms, who is associated with Langzhong in northern Sichuan — lends his name (and his black-face portrait) to this classic Sichuan beef snack. The jerky is chewy, seasoned with five-spice and mala heat, and sold in vacuum-sealed, individually wrapped packs designed for travel.

It is the rare meat souvenir that is genuinely practical: compact, protein-rich, and shareable. The sister product, paper-thin crispy 灯影牛肉丝 (lantern-shadow beef), is worth trying too if you see it.

Before you buy, check

• Buy vacuum-sealed, factory-branded packs — the Zhang Fei portrait branding is the established product; loose or unbranded jerky is a gamble.
• Check the production date and shelf life on the pack; fresher jerky is chewier and less dry.
• Compare heat levels if the shop offers them — some versions lean mala-numbing, others lean savory.
• Look for intact vacuum seals with no air inside the pouch.

Good to know

• CUSTOMS WARNING — meat products face strict import rules in many countries: the US, Australia, the UK, and others restrict or prohibit dried meat. Check your destination country's rules BEFORE packing; when in doubt, enjoy it in China and buy something else for the suitcase.
• Once opened, reseal tightly — jerky dries out and toughens within a day in open air.