Pingyao Bingguo

Pingyao Bingguo

　　Twenty kilometers south of the ancient city of Pingyao lies Guozigou, a deep valley where springs murmur, streams run clear, forests are lush, grasses thrive, and fruits and trees exude fragrance. The valley is home to a variety of wild fruits, among which Bingguo has the longest history and the finest quality. Since its artificial cultivation during the Chenghua era of the Ming Dynasty, Pingyao Bingguo from Guozigou has gained fame both at home and abroad for its vibrant color, rich aroma, and sweet-and-sour taste. Traditionally processed into Pingyao Binggan (dried Bingguo), it boasts a unique flavor and offers benefits such as nourishing skin, benefiting the lungs, aiding digestion, and relieving fatigue—making it especially suitable for women, children, and the elderly. Historically, it was exported as far as Eastern Europe and Russia, where it was highly popular.

　　Pingyao County boasts abundant Bingguo resources. In a normal year, it produces one million kilograms of Bingguo, which can be processed into 200,000 kilograms of Binggan. Using traditional Binggan processing techniques, the area now offers an exquisite, uniquely flavored premium specialty—Pingyao Binggan. Upon its release to the market, it quickly won praise from consumers.