1. Unique production technology: The production technology of Pingyao beef follows a very unique traditional technology, paying special attention to all technologies, such as slaughtering raw cattle, cutting raw meat, pickling and one-pot cooking. At the same time, the production process will be influenced by local soil, water quality, climate, humanities and other factors, which also makes Pingyao beef unique.

2. High-quality raw materials: The selection of beef in Pingyao is very particular, and cows aged not less than four years old will be selected. The selection of beef is extremely strict, which is also the key to ensure the quality of beef.

3. Unique taste: Pingyao beef has ruddy color, fresh and tender meat, fat but not greasy, thin but not firewood, mellow and delicious taste and rich nutrition. Its unique taste stems from the choice of old cattle and the unique pickling, marinating, stewing and stewing process.

4, high nutritional value: Pingyao beef is rich in nutrients, such as calcium, iron, zinc and other minerals and vitamins, and its content is much higher than that of normal beef, which has the effect of nourishing the stomach and strengthening the spleen.

5. Excellent quality: Pingyao beef has been widely recognized for its excellent quality. At the famous food exhibition held in Beijing from 65438 to 0956, Pingyao beef was rated as a national famous product and sold well in Korea, Mongolia, Singapore, Indonesia, Thailand, the Philippines and other countries.

6. Deep cultural heritage: Pingyao beef has a long history and profound cultural heritage. Pingyao's natural conditions provide good growth conditions for Pingyao beef, which makes Pingyao beef have the characteristics of high protein, low fat, tonifying kidney, strengthening heart, strengthening stomach and strengthening spleen, and endows it with bright color, delicious taste, tender meat and rich flavor. These characteristics make Pingyao beef not only a delicacy, but also a cultural representative.