Bingzhou scissors are also called "Bingjian" and "Bingjian". The 20th chapter of "Famous Local Products" of "Today's Taiyuan" records: "Bingzhou knives and scissors have a history of more than 2,000 years. They are famous for their sharp blades, clear steel and iron, and solid forging. In the Tang and Song dynasties, the production of Bingzhou knives and scissors was quite large. Today, the Big and Small Blacksmith Lanes, and the Big and Small Scissors Lanes are the concentrated areas of production at that time." Bingzhou has a developed iron industry since ancient times, with excellent iron quality, exquisite workmanship, and superb technology. Therefore, Bingzhou knives and scissors have sharp blades, clear steel and iron (steel and iron are clearly distinguished), generous styles, and solid forging. Knives do not stick to the blade when cutting meat, and do not curl when chopping bones; scissors do not burr when cutting cloth, and do not stick to the blade when cutting wool. This is not only due to the excellent iron quality, but also the sophisticated technology. The rigorous process also plays a key role. A pair of Bingzhou knives and scissors has to go through more than 20 processes, including material selection, forging, roughing, slotting, hot forging, cold forging, quenching, sharpening, assembly, blade sharpening, inspection and other steps. In particular, quenching and cold forging are unique, which makes the ancient Bingzhou knives and scissors of excellent quality and famous. Bingzhou scissors have excellent meshing steel blades, poems are inscribed inside the blades of the scissors, and the blades can be opened flat at 180 degrees. The craftsmanship of Bingzhou scissors has a long history and complex process. In order to maintain the hardness of the blade, each blade must be heated, quenched, and then tempered at the corresponding temperature. The blades produced by this process are both hard and can withstand strong impacts, and are deeply loved by the people of Taiyuan.