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.

With the opening of the Shanxi merchants' roads, transportation between Shanxi and the Northwest, Inner Mongolia, Inner Mongolia and Russia has gradually become more convenient, along with the development of the livestock transportation industry. Generation after generation of Shanxi merchants rushed to the carriage, with a camel team, to protect the darts silver. In the long journey, if there is no popular folk song minor, how to fight against this nature? Pingyao beef, which has the taste of hometown, is easy to pickle, and is hungry, is a must-have for Pingyao people to go to the barren north. To ensure that each kilogram of beef is a journey to the treasure, you need five processing procedures, from cattle selection to meat, can be summarized into five words: "phase, butcher, pickled, halogen, repair." The taste of Pingyao beef also depends on local natural conditions. First, the soil, according to Pingyao County records: "Pingyao City has a pond in the east, the bottom of the white soil, the people take the soil and salt, the taste is very good." The traditional Pingyao beef is processed with this salt. The second is the water quality. The groundwater quality in Pingyao beef production area has a lot of salt. The salt contained in the water can promote the color and solid fragrance of the meat under the action of bacteria. After ionization, the salt can penetrate the surface of the beef, making the beef meat fresh and tender, forming a unique flavor. Human history 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. 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. In the early years of the Republic of China, Han Guobao of Xiguo Village opened a Longshengwang beef shop outside the south gate of the county seat; Han Zhaolin opened a beef and workshop in the west street of the city. After that, beef shops and workshops have increased year by year. After 1949, Pingyao beef was still processed by private workshops. In 1956, the individual beef plus workshop was organized as a cooperative group, which was managed by the county food company. In the same year, the county food company built a beef processing workshop and purchased supporting processing facilities. The sixth generation of the original Xingsheng Lei Laozi, Lei Shiyu, served as the workshop director. He also hired a teacher who was a self-supporting beef shop from Yangwen, who was a self-supporting beef shop, and began to produce authentic Pingyao beef. Ma Shengfu personally brought more than ten people to the inheritance of the processing of Pingyao beef. In the same year, the Pingyao beef processed by the county food company was held in Beijing for the National Food and Product Expo; Bu was rated as a national famous product. By 1966, Pingyao beef production was normal. In the "Cultural Revolution", beef processing was interrupted. In the afternoon of 1978, the county food company resumed beef processing and was still seasonally produced by hand. Subsequently, private beef and workshops have gradually emerged. Small towns, Xiguo, Nanzheng and other villages use traditional techniques to process beef. In 1988, the county food company inherited the traditional craft of Pingyao beef, invested 200,000 yuan, established a beef cannery, purchased a sandwich pot, autoclave, vacuum packaging machine, continuous sealing machine, etc., added a laboratory, opened a vacuum flexible packaging production line, And approved by the State Trademark Office to register with the "Guanyun" brand. Some larger individual beef producers have also opened vacuum flexible packaging lines. In 1991, the county food company used a combination of traditional techniques and modern technology to produce 500 grams, 250 grams, 100 grams of flexible bags and portable gift box packaging beef, the shelf life increased to 12 months. In the same year, Guanyun Brand Beef won the Silver Award in the “Seventh Five-Year” National Spark Program. In the following year, he won the Outstanding Exhibit Award of the First International SME New Products, New Technology Exhibition and Cooperation Fair. In October 1993, Pingyao Food Company was certified by the Ministry of Trade as “China's Time-honored Brand”. In 1994, Pingyao Beef Group Co., Ltd. was established to invest 9 million yuan to build a modern beef production line and supporting facilities at No. 23 South Zhongdu Road, Beimen, and developed the Guanyun beef production series. In the same year, the 94 Taiyuan Food Expo and the Chengdu National Spark Technology Crystal Show will not receive two gold awards. In 1995, Pingyao Beef Group Company was officially listed for operation. In the same year, a fully enclosed beef processing line was built. Guanyun Pingyao Beef won the Gold Medal of the Third National Food Expo. In 1997, “Guanyun” won the famous trademark of Shanxi Province. In 1999, Guanyun Brand Zi Yao Beef was recognized as a famous brand product of 99 International Agricultural Fair. Other famous ones are Jinhao Brand Beef produced by Jinhao Food Co., Ltd. and Yunqing Brand Beef Produced by Xiaocheng Village Yunqing Meat Products Co., Ltd. Weizhuang brand beef produced by Xiaocheng Village Weizhuang Food Co., Ltd. Pingyao beef is exported to Taiyuan, Beijing, Tianjin, Xi'an, Zhengzhou and other parts of the country.