Wang Tianming
Lineage & School of Heritage
He is the sixth-generation transmitter of the traditional processing technique of Guanyun Pingyao beef. At the age of 17 he entered the food processing industry and studied the traditional processing technique of Pingyao beef under Wang Yongzhi, fifth-generation transmitter of the Xingshenglei Beef Shop.
Mastery, Signature Works & Repertoire
Male, Han ethnicity, born in February 1968 in Pingyao County, Shanxi Province. He is a representative bearer of the fifth batch of national intangible cultural heritage projects in beef and mutton cooking craftsmanship (Guanyun Pingyao Beef Traditional Processing Technique). Building on a comprehensive inheritance of the old-brand traditional processes of slaughtering, curing and braising, he further innovated and refined such intricate steps as the knife work of cutting the meat into blocks, the control of timing, water temperature and seasonal variation, the use of fierce and gentle heat, and the sealing of the pot with aged broth, thereby enriching the processing technique of Pingyao beef and enhancing its qualities of ruddy colour, delicate fragrance and savouriness, richness without greasiness, and lean meat that is not dry.
Honors & Recognition
For many years he has worked on the production frontline and has trained a large number of professional technical personnel; in 2015, at the apprenticeship ceremony held by the company, he formally accepted two employees of the boiling workshop as seventh-generation transmitters.
References & Archival Sources
Representative Items of This Bearer
- Niuyangroupengzhijiyi Ⅷ-168
- Niuyangroupengzhijiyi Ⅷ-168
- Niuyangroupengzhijiyi Ⅷ-168
- Niuyangroupengzhijiyi Ⅷ-168
- Niuyangroupengzhijiyi Ⅷ-168
- Niuyangroupengzhijiyi Ⅷ-168
- Niuyangroupengzhijiyi Ⅷ-168
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。