Pingyao beef has long been famous, and there is no test in the age of origin. It was well-known in the Qing Dynasty. During the Jiaqing period of the Qing Dynasty, the three generations of the deaf Lei Jinning and his descendants, there was a prosperous thunder beef shop in Wencheng Street in the city, which lasted for more than 100 years. In the last years of Guangxu, there was another great talent and his son, Yang Wen, who set up a self-supporting beef shop in the West Street of the city. The beef made is comparable to Xingsheng Lei Beef and is an authentic product.nPingyao 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.