地理标志
让世界更了解山西
地理标志产品 平遥牛肉
Product of geographical indication
Pingyao Beef
第4413461号
国家质量监督检验检疫总局2002年第85号
产品特色
平遥牛肉瘦而不柴、肥而不腻、鲜嫩可口，不仅没有牛肉特有的腥味，入口之后只余鲜香之气。想要制作出正宗的平遥牛肉，要经过五大工艺流程、近百道工序。靠着代代相传的牛肉传统加工技艺，平遥牛肉享誉全国。
Product Features
人文历史
Humanistic History
Pingyao beef has a traditional processing technique of over 2000 years, but only in Pingyao local inheritance and development, which benefit from Pingyao's unique climate, water quality, salinity, forests, geography and other suitable natural conditions.
The mature and rigorous processing techniques of Pingyao beef embody the wisdom of Pingyao people throughout history: the Western Han Dynasty discovered the technique of marinating before cooking; The Tang and Song dynasties improved the boiling and warm stewing techniques; During the Ming and Qing dynasties, it tended to be more refined and perfect; In the mid to late Qing Dynasty, Jin merchants flourished, and the commercial and financial industries in Pingyao were prospered unprecedentedly . With commercial activities, Pingyao beef was brought to various parts of the country, thus making Pingyao beef famous in China.
The traditional processing techniques of Pingyao beef can be summarized as “picking, slaughtering, marinating, stewing, and trimming”, which originated from the Western Han Dynasty, established in the Tang and Song dynasties, prospered in the Ming and Qing dynasties, and flourished in contemporary times.
产地环境
Origin environment
Pingyao County is located in the Jinzhong Basin, the middle reaches of the Yellow River Basin, and the hinterland of the Loess Plateau. The county is surrounded by mountains in the southeast, rolling hills in the middle, and vast plains in the northwest, covering an area of 44.2%, 14.4% and 41.4% respectively. The highest point is Mengshan, with an altitude of 1962 meters; The lowest point is on both sides of the lower reaches of the Fen River, with an altitude of 735 meters. Here, with distinct four seasons and mild climate, it is suitable for agricultural development. The southeastern mountainous areas are densely forested with grassy slopes, making them suitable for both forestry and animal husbandry. Pingyao has abundant aquatic plants and a mild climate, providing excellent natural conditions for the growth of Pingyao cattle. The grass is mixed with medicinal and edible plants such as alfalfa, lotus, mugwort, wulingzi, reed, pueraria flower, violet, fennel and wolfberry bark, giving Pingyao beef high protein and low fat characteristics, making it have the effects of tonifying the kidney, benefiting the heart, nourishing the stomach, and strengthening the spleen.
As early as the Western Han Dynasty, agricultural cultivation in Pingyao was relatively developed, and cattle were often used for farming. The developed agriculture and rapidly growing of cattle industry have contributed to the inevitable beef processing. For thousands of years, the water, soil, climate and culture of the ancient city of Pingyao have jointly nurtured a delicacy comparable to the ancient city - Pingyao beef, and Pingyao is therefore known as the “hometown of Chinese beef”.
In 2008, the traditional processing techniques of Pingyao beef were included in the National Intangible Cultural Heritage List, bringing new vitality to this century old brand.
Scope of protection: Administrative areas under the jurisdiction of four townships in Pingyao County, including Gutao Town, Hongshan Town, Nanzheng Township, and Yuebi Township.
产业发展
Industry Development
来源：山西省知识产权保护中心
