Pingyao beef is one of the essence of the Chinese food culture, which is profound and profound. As early as the Ming and Qing Dynasties, the unique and long-established Pingyao beef has been exported to Asian countries. At the end of the Qing Dynasty, the Empress Dowager Cixi passed through Pingyao. After enjoying Pingyao beef, it praised the smell of its fragrance and its taste. Difficult, so it was designated as a royal tribute.

Pingyao beef, the unique traditional craftsmanship, from the slaughter of raw cattle, raw meat cutting, pickling, pot cooking and other operating procedures and methods, to salt, water and even the processing of solar terms, etc., are very particular about. The beef produced is ruddy in color, fresh in flesh, fat but not greasy, thin and not chai, mellow and delicious, nutritious, and has the effect of nourishing the stomach and strengthening the spleen.

feature of product:

Pingyao beef origin product protection is the first beef product geographical indication protection product after China's accession to the WTO. Pingyao beef does not add any pigment, but the color is rosy, the flavor is unique, the fat is not greasy, the skin is thin and not firewood, and the cotton is delicious and famous. Pingyao beef is rich in protein, amino acids, carbohydrates, inorganic salts, minerals, vitamins and other nutrients. It is a high-protein, low-fat food.

Benefits:

According to the National Meat Food Quality Inspection Center, the content of calcium, iron and zinc in Pingyao beef is 127%, 59% and 32% higher than that of normal beef, respectively. The vitamins are higher than the average beef.