Pingyao beef is a kind of beef product using high-quality cattle as the main raw material, which is made of ground water in Gutao Town, Hongshan Town, Yuebi Township and Nanzheng Township of Pingyao County, Shanxi Province. It is pickled and marinated according to the traditional processing technology, and named after Pingyao region.
Pingyao beef has flat cut, deep rose color, yellowish fat and luster. The meat is fresh and tender, closely organized, tough, thin but not firewood. Pingyao beef is rich in flavor, slightly salty at the entrance, soft and delicious when chewing and with a lasting aftertaste. The special quality of Pingyao beef mainly depends on the natural properties of Pingyao County. The groundwater in Pingyao beef production area is rich in salt. The ionized salt can permeate the surface of beef, promote the meat to be fresh and tender, and increase the flavor substance. Without adding any spice, the meat is still fragrant. A variety of minerals in the water make meat nutritious. The landform of Pingyao County forms two fjords in the northeast and southwest, with an open area in the middle, sufficient light and obvious energy accumulation efficiency. The curing and processing of Pingyao beef are related to the change of temperature, humidity, light and other natural conditions.（Courtesy of the IP Protection Department of CNIPA）
(Editor Dou YiKe)
(All contents of this newspaper may not be reproduced or used without express permission)