Wu Ping
Lineage & School of Heritage
In 1981 he joined the Tongshengxiang restaurant, where in his early years he studied under the masters Sun Shaoxu and Ma Shuqiao and accumulated rich experience in baking the bread, selecting ingredients, and boiling the meat.
Mastery, Signature Works & Repertoire
Male, Hui ethnicity, born in April 1963 in Xi'an, Shaanxi Province. National representative bearer of Tongshengxiang Beef and Mutton Paomo Making Craftsmanship, a fourth-batch national intangible cultural heritage project. Technician of Tongshengxiang beef and mutton paomo. When making the meat broth he first puts beef and mutton bones and beef and mutton into the pot, then adds a spice packet containing more than ten seasonings, brings it to a boil over a fierce fire and continues to cook, and finally simmers it over a gentle fire until the meat is tender and the broth rich. When baking the tuotuo bread he adds a small amount of leavening agent to the flour and attends closely to the heat, so that the bread, torn into pieces and simmered in the meat broth, is springy and smooth and most savory. In 1994 he became head chef of the Tongshengxiang Beijing branch and has prepared Xi'an beef and mutton paomo at the Diaoyutai State Guesthouse.
References & Archival Sources
Representative Items of This Bearer
Profile
This static English edition is rendered at the edge for search engines, AI crawlers and readers without JavaScript. Compiled from official national representative bearer archival records, organized by topic and translated into English. 阅读中文版。