Traditional Pingyao Beef Processing Craft

Processing of Pingyao beef dates to the Han dynasty; historical records note that Pingyao has long had abundant water, grass and livestock, and local people developed a unique curing and braising method through long practice.

The traditional craft includes selecting cattle, whole-piece marinating, preparing the spiced brine, and slow-fire braising; brine recipes are secret inheritances of individual workshops and typically contain dozens of spices.

This craft is not only the core of Pingyao's food culture but also an important vehicle of Jin merchant culture; brands such as Guanyun have carried it forward and registered it as intangible cultural heritage.