都江堰自古是藏、羌、汉多名族交汇交易之地。茶古马道上的叮当铃声，渐行渐远，在历史长河中烟没消失，但那原始沧浪的传承依然。那就是在雪域草地上以超强生命力繁衍生长的牦牛。当它们在荒漠高原长到三岁，便义无反顾沿着茶古马道遗址又汇聚到都江堰等地。三牦记创始人辈辈生活在都江堰，得地利之先，以贩牛宰牛为生计。祠承祖业，精于识牛、选牛，至于宰杀 切割牛肉之术如同玩艺。对牛肉的烹煮炖焖煎烤的火候更是熟然于心。知“火候，，者，即为得“道”。没有所谓名师指点；更设有故弄玄虚的所谓祖传秘方。只有自做的三年以上豆瓣，自己酿成的糯米涝糟，屋后自栽的花椒，还有小作坊的黄菜子清油，也是掌握好火候自炒的底料，与新鲜的牛肉相依相恋，奇妙成就无人能复制的鲜香传奇美味。大概这就是人们称作的“匠人精神”吧。三年的牦牛，三年的豆瓣，一气嗬成,衍生在青城山下道家发源地，固有道家三生万物之意！故日：三牦记。
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