Dear Tony Meng,
My wife, and I have just returned from our exciting side trip to Pingyao for the weekend we spent in Beijing. We have received the most dedicated and professional service from our guide - Mr. Allen Cai and also from the professional driver - Mr.Wang. I cannot speak too highly of the service provided together with the accommodation. My fears about the accommodation in Pingyao was totally unfounded. I found the accommodation in Pingyao is fantastic! It is very comfortable and the service was also very good.
Best personal regards,
John Voinovich
USA
In age-old Pingyao, its traditional snacks transfer the centuries-old culture just as its ancient architectures. Local staple food in Pingyao is mainly wheaten products like noodles and clay oven rolls. Among these simple food or snacks there are many special ones: Pingyao Beef, Wantuo, Qiaomian Kaolaoloa, Mao Erduo, Yam, etc.
Local Cuisines
Pingyao Beef Pingyao Beef is the specialty enjoyed great reputation for a long history. Its spiced catsup beef has been resounded both home and abroad in the middle of Ming Period. Several old brands such as Long Sheng Wang, Xing Sheng Lei, Zi Li Cheng are time-honored brand of China. Now the new brand “Guan Yun” is also highly applauded. Pingyao Beef is appetizing in color with full-bodied aroma, making you mouthwatering. The famous singer, Guo Lanying, popularized the meat and made it well-known in her folk song, ‘Praise the Specialties,’ in a verse that says ‘Pingyao beef, Taigu pancake…Pingyao is the most famous place.’
Pingyao Wantuo It is the Pingyao snack made from flour with the history of about one hundred years. It was once highly prized by Empress Dowager Cixi for its chewy and gooey.
The process of cook is very simple: mix the flour with warm water, salty water and rap oil into mushy shape, then steam them inside the 5-inch saucers. After it is cooling, chop it into pieces, mixed with vinegar, mashed garlic, gingeli, balm, etc. which is the most popular snack in summer. It is also delicious to fry with all kinds of coles. The snack could be found everywhere in Pingyao City.
Qiaomian Kaolaolao Qiaomian is a kind of plant called buckwheat flour. Qiaomian Kaolaolao is a staple food made of buckwheat in Shanxi. The buckwheat should be made with boiling water and kneaded until smooth while still hot. The thick paste is cut into small blocks and then rubbed into flat pieces on a smooth stone slab. The flat piece are rolled into a cylinder and placed on end in the steamer. After 10 minutes, the delicious Qiaomian Kaolaolao is ready. Assisted with some flavoring like tomato or chili sauce , the taste will be more delicious.
Pingyao Miao Erduo (Cat Ear)
Don’t be threaten by its name “Cat Ear”. It is just a kind of flavor snack with the shape of cat ear. Chip the paste into small blocks, then press the block into the shape of cat ear. After boiling, fry it with other coles such as tomato, green pepper and so on.
Pingyao Yam
Pingyao has an abundance of Chinese yams which are rich in protein, starch and many trace elements like calcium, magnesium and zinc. Chinese Yam in Honey is a common dish in Pingyao. The steamed Chinese yam block is fried with hot sugar and honey. It tastes sweet, smooth and soft with a light fragrance of honey
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Pingyao Beef is the specialty enjoyed great reputation for a long history. Its spiced catsup beef has been resounded both home and abroad in the middle of Ming Period. Several old brands such as Long Sheng Wang, Xing Sheng Lei, Zi Li Cheng are time-honored brand of China. Now the new brand “Guan Yun” is also highly applauded. Pingyao Beef is appetizing in color with full-bodied aroma, making you mouthwatering. The famous singer, Guo Lanying, popularized the meat and made it well-known in her folk song, ‘Praise the Specialties,’ in a verse that says ‘Pingyao beef, Taigu pancake…Pingyao is the most famous place.’
It is the Pingyao snack made from flour with the history of about one hundred years. It was once highly prized by Empress Dowager Cixi for its chewy and gooey.
Qiaomian is a kind of plant called buckwheat flour. Qiaomian Kaolaolao is a staple food made of buckwheat in Shanxi. The buckwheat should be made with boiling water and kneaded until smooth while still hot. The thick paste is cut into small blocks and then rubbed into flat pieces on a smooth stone slab. The flat piece are rolled into a cylinder and placed on end in the steamer. After 10 minutes, the delicious Qiaomian Kaolaolao is ready. Assisted with some flavoring like tomato or chili sauce , the taste will be more delicious.
