Pingyao Beef (平遥牛肉) has a history that dates back over 1,000 years to the Western Han Dynasty. By the Tang and Song Dynasties, the technique of preparing Pingyao Beef had become well-developed, and it reached its peak of popularity during the Ming and Qing Dynasties. According to historical records, Pingyao Beef was highly regarded for its unique combination of color, aroma, taste, and texture, earning the title of “the finest delicacy in the world.” It was even offered as a tribute to the imperial court for royal consumption.
Preparation Method
The preparation of Pingyao Beef involves two main methods: dry curing and wet curing.
- Dry Curing: The beef is cut into large chunks and coated with a mixture of salt, Sichuan peppercorns, and other spices. The beef is left to absorb the seasoning in a sealed container for about a day and a night. Afterward, the meat is rinsed with clean water to remove excess salt and then boiled until fully cooked. This method helps preserve the meat while infusing it with deep, savory flavors.
- Wet Curing: In this method, the beef is cut into smaller pieces and mixed with salt, Sichuan peppercorns, and a small amount of water to ensure the meat absorbs both the moisture and the seasoning. Like the dry curing process, the beef is left to marinate in a sealed container for a day and a night, then rinsed and boiled.During both curing processes, the beef is immersed in the groundwater of Pingyao County, which is rich in salts and minerals. This local water quality enhances the tenderness of the beef by promoting the absorption of flavors, while the minerals contribute to the nutritional value of the meat. The use of local water also allows the beef to retain its rich, natural fragrance even without the addition of strong spices.
Taste and Characteristics
Pingyao Beef is characterized by its smooth, uniform cut and deep rose color with a slight yellowish hue in the fat, giving it an attractive sheen. The meat is tender, firm, and resilient, without being tough. It has a strong, savory aroma that is perfectly balanced with a subtle saltiness. Each bite is smooth and flavorful, with a satisfying richness that lingers in the mouth. The beef is lean yet not dry, and the texture is tender but not overly soft, offering a unique chewy yet delicate mouthfeel.
