Pingyao beef

You can eat Pingyao beef after dipping it in sauce.

Pingyao beef

This was known as early as the mid-Ming Dynasty (1368-1644). It uses a superior calf leg which is cooked and pickled. The traditional technique is unique in its slaughtering of the cow, cutting the meat, pickling it, and then stewing. It is also particular about the amount of water and salt, and different seasons.

The selection of meat depends on soil conditions, water quality, the climate, and even the culture, to produce meat that is fresh, fat but not greasy, crisp, and delicious. It has a ruddy color and good texture and is believed to strengthen the spleen and nourish the stomach.

Throughout history there have been many brands of Pingyao spicy beef, such as "Long shengwang", "Xing shenglei", and "Zi licheng", but the most famous now is "Guan yun", which is sold in boxes, or vacuum packed. At a food exhibition in Beijing, in 1956, Pingyao beef was rated a famous Chinese food sold in North Korea, Mongolia, Singapore, Thailand, Indonesia and the Philippines.