"Famous cities produce famous products, and famous products line famous cities". Coming to Pingyao Ancient City, it has to be mentioned that Pingyao Beef, which has a century-old heritage of skills, Pingyao Beef with its long history, unique craftsmanship, profound culture, pure beauty and rich nutrition, has become a fragrant wonder in Pingyao Ancient City, and has become the preferred food for tourists to Pingyao Ancient City.
In the Shanxi folk song "Quao TuChan", the first sentence is "Pingyao's beef Taigu cake". When travelers walk into the ancient city of Pingyao, the pingyao beef distributors who are good at business always cut off a slice first and use the method of tasting to attract customers, because they are well aware of the psychology of guests and know that the taste of beef will satisfy guests. Pingyao beef is characterized by a ruddy color, clearly visible meat lines, and a very attractive appearance; when eaten, the meat is tender and fragrant, and it is effortless to chew. Interestingly, the beef that has just come out of the pot cannot be tasted by the knife, and as long as the knife is pulled, the rich aroma of meat will suddenly come to the nose, making people salivate and salivate.
Pingyao beef's brand ranking is guanyun beef as the best, followed by Busheng beef, Yunqing beef, Huanchun beef, Baojuyuan beef, Guantao beef, Weizhuang beef and so on. The price of Guanyun beef is about 500 grams of 70, and other brands are around 40 to 50.
As long as you arrive near the gate of Pingyao City and start all the way to the main street inside the ancient city of Pingyao, there are almost all shops selling Pingyao beef, and most of them are beef with the Guanyun brand written on it, because the largest beef factory in Pingyao is guanyun beef factory, and Pingyao guanyun beef is also the strongest beef brand, but it is also the most expensive. Although many stores write Guanyun beef, and the actual sale will certainly have other brands of beef, it is not that other brands of beef are not as good as Guanyun, but the brands are different, you know, don't be fooled, fortunately, every beef shop can taste first and buy later.
If you eat now, buy bulk is the best, if you want to send friends, family, you can get home within three days can buy bulk, if you want to store for a long time, you have to buy factory packaged, do not believe in vacuum packaging, because it lacks a process --- high temperature disinfection, so vacuum packaging can not be stored for too long.
Pingyao beef is very delicious, whether in the taste, or the taste, are very good, then how much is a pound of Pingyao beef, or how much is a bag, I want to introduce it to you. The normal price is generally fifty-five yuan a pound of beef, but each seller's purchase channel is different, so the price asked in each beef shop may be different, and the factors affecting the price are also more, so everyone can also go to the supermarket to consult, and then buy, their own heart is also more numerous.
How much is a bag of Pingyao beef
The number of grams in each bag is different, and the higher the number of grams, the higher the price, such as 500 grams and more than 400 grams in the family, the price is between 55 yuan and 75 yuan.
If the number of grams is about 250 grams, the price is about 35 yuan. The bags are individually packed. Whether it's a place to go out or as a snack, it's a great choice. The bagging is completely more convenient than the weight, and the preservation date is relatively long.
Come to Pingyao Ancient City to play, want to buy some Pingyao beef to take home to the elders to taste, how to buy, where to buy, you must not ask more to see. So if it helps you after reading this, please forward the comments to help more people.
A good piece of beef, a pinch of salt, a tank, a pot, no need to add coloring and ingredients, can make the taste of this beef passed down for thousands of years, this is the production of the producer's generation after generation, is people carefully made a little bit, so its taste is also the machine can not replace.
According to the "Chronicle of Pingyao County", since the Han Dynasty, this place began to "sell swords to buy cattle, sell knives to buy calves", forming a custom of raising cattle, and the precious Chinese medicinal materials of cattle yellow have long become a specialty here. So, when did Pingyao spiced beef start? According to folklore, during the Jiaqing period of the Qing Dynasty, a man named Lei Jinyin opened a "Xingsheng Lei" slaughtering workshop in Wenmiao Street, Pingyao City, because he was familiar with the technique of relieving cattle, and explored a unique set of processing methods, so that the beef he fired was tender and fragrant, which was welcomed by consumers, and since then this beef shop has been passed down from generation to generation. Historically, the famous workshops in Pingyao City that processed beef with spiced sauce also included "Self-Reliance", "Longshengwang" and so on. The reason why Pingyao beef is famous throughout the country and loved by consumers is very much related to its unique processing methods and ingredients.
The production process of Pingyao beef can be summed up in three words: kill, pickle and cook.
To kill, using the "flat knife big pull method", first put a knife on the neck of the cow, cut off the two aortic blood vessels, let the cow blood gush as soon as possible, and let it all go. The advantages of slaughtering cattle and bleeding in an instant are, one is not to let the blood of the cattle penetrate into the body, to keep the color fresh; the other is to make the cattle not too frightened and nervous before slaughtering, preventing the tenacity caused by the rapid contraction of muscle fibers. Good slaughterers, often quick-sighted, hand blades, slaughtering cattle, deboning, cutting beef pieces, before and after only a quarter of an hour, Na Li Suo is really like the ancient famous chef Ku Ding reincarnated.
Marinate, cut the beef into 16 to 26 pieces, cut a few knife marks on each piece of meat, knead in salt, then put it in a large vat, soak it in lye water from a local well, and cover the mouth of the tank with the stomach of the cow. The salt used is the best salt produced after the temple on West Street in Pingyao, and the amount of salt used varies according to the season, and each 100 kilograms of meat is used 3 kilograms of salt in winter, 5 kilograms in summer, and 4 kilograms in spring and autumn. The soaking time also varies from season to season, the heat is short, the cold is long, generally speaking, winter january, spring and autumn two seasons and a half months, summer 5 to 7 days.
Boiling, the key is to master the heat, as the local saying goes: "The depth of the water will be **** to the ****, the soup boiling pot heart bubbles." Specifically, the soaked beef is fished out, washed in cold water, and then put into a large cylinder pot, cooked with local lye water and salt, without any condiments. The water should not be too much, so it is advisable to just cover the beef. The initial boiling heat is large, gradually weakened, the meat is 80% cooked, the heat is simmered, so that it slowly matures, generally 12 hours per pot. The meat pot is not covered, and the butter floating on top of the soup will form a natural lid, which is both warm and breathable, and also makes the smell and moisture in the beef dissipate.
The difference between Pingyao beef and other sauce beef is that the general processed sauce beef is not willing to use old cows, while the Pingyao sauce beef is the older the cow, the more fragrant the sauce beef is made, and the longer it is stored. With the continuous improvement of the pickling process, Pingyao beef was rated as one of the famous products in the country at the Famous Food Exhibition held in Beijing in 1956, and sold well in North Korea, Mongolia, Singapore, Indonesia, Thailand, the Philippines and other countries.
The taste of Pingyao beef is irreplaceable by other beef, and it also contains the inheritance of a generation, a taste of feelings, or a strong taste of history.