产品 | 让世界更了解山西（十六）——平遥牛肉

地理标志产品  平遥牛肉

Product of geographical indication

Pingyao Beef

产品名称：平遥牛肉

地理标志证明商标注册号：第4413461号

地理标志保护产品公告号：国家质量监督检验检疫总局2002年第85号

Product Name:Pingyao Beef

Registration Number of Geographical Indication Certification Trademark:No. 4413461

Publication Number of Geographical Indication Protection Product:General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China in 2002 No. 85

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

Pingyao beef is thin but not wood, fat but not greasy, fresh and delicious. Not only does not have the unique smell of beef, but it only retains a fresh and fragrant flavor when consumed. To produce authentic Pingyao beef, it requires five major technological processes and nearly a hundred procedures. With the traditional beef processing techniques passed down through the generation, Pingyao beef is renowned throughout the country.

人文历史

平遥牛肉已有2000多年的传统加工技艺，但唯独在平遥本地传承发扬，这得益于平遥独特的气候、水质、盐分、林木、地理等适宜的自然条件。

平遥牛肉纯熟严谨的加工技艺，凝聚着历代平遥人的智慧：西汉发现了先腌后煮技艺；唐宋完善了沸煮温炖工艺；明清时期更趋精细完美；清代中后期，晋商兴盛，平遥商业、金融业空前繁荣，随着商业活动，平遥牛肉被带到全国各地，从而使平遥牛肉誉满华夏。

平遥牛肉的传统加工技艺总结为“相、屠、腌、卤、修”，其源于西汉、立于唐宋、兴于明清，盛于当代。

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

平遥县地处晋中盆地，黄河流域中游，黄土高原腹地。县境东南部群山环绕，中部丘陵起伏，西北部为广袤的平川，占地比例分别为44.2%、14.4%、41.4%。最高点孟山，海拔1962米；最低处境内汾河下游两岸，海拔735米。这里四季分明，气候温和，适宜农业发展。东南山区森林茂密，草坡遍布，宜林宜牧。平遥水草丰茂、气候温和，自然条件为平遥牛提供了很好的生长条件。牧草中间夹杂着苜蓿、马莲、艾蒿、五灵子、苇芦、葛子花、地丁、小茴香、地骨皮等药食兼用的植物，赋予了平遥牛肉高蛋白、低脂肪的特质，使其具有了补肾益心、扶胃健脾的功效。

早在西汉时期,平遥农业耕种就比较发达,种田多用牛耕。发达的农业，快速发展的养牛业，促成了牛肉加工的必然。几千年来，平遥古城的水土、气候与人文，共同孕育出与古城相媲美的珍馐美肴——平遥牛肉，平遥因此被誉为“中国牛肉之乡”。

2008年，平遥牛肉传统加工技艺被列入国家级非物质文化遗产名录，让这一传承百年的老字号，焕发出新的生机。

保护范围：平遥县古陶镇、洪善镇及南政乡、岳壁乡4个乡镇管辖行政区域。

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

平遥牛肉加工的手工技艺，全面继承了老字号的传统，制作过程严谨、精深、独特，可概括为相、屠、腌、卤、修五大工艺流程，每一道工艺流程都十分考究。

平遥牛肉的传统加工工艺中，晋商的诚信守义贯穿始终。自古熟肉都要经过严格分类整修才能出售。随着时代发展和科技创新，传统技法与现代科技有机结合，每个工艺环节更为科学、精进，制作出的平遥牛肉色泽红润、肉质绵软，瘦而不柴、细嫩清香。

Industry Development

The manual skill of Pingyao beef processing is fully inherited the tradition of time-honored brands. The production process is rigorous, profound, and unique, which can be summarized as five major processes: picking, slaughtering, marinating, stewing, and trimming, each process is very meticulous.

In the traditional processing technique of Pingyao beef, the honesty and righteousness of Jin merchants run through the whole time. Since ancient times, cooked meat has undergone strict classification and repair before it can be sold. With the development of the times and technological innovation, traditional techniques are organically combined with modern technology, and each process is more scientific and sophisticated. The Pingyao beef produced has a red color, soft texture, and is thin but not wood, tender and fragrant.