This soup is made by storing fragrance and preserving taste, using a jar as a container, filling ingredients into the jar, sealing with lotus leaves, boiling with strong fire and stewing slowly for 5-6 hours.
The simmered soup is fragrant, straight into the heart and spleen, thick and brown, thick but not greasy. This soup is deeply loved by Xuzhou people and is a rare nourishing and health care soup in winter.
Xuzhou paoma decoction
Speaking of Xuzhou's special local dishes, I think everyone must be familiar with Lushi's horse soup. Xuzhou Lushi horse soup has a long reputation in Xuzhou. In recent years, it has been constantly exploring and innovating Xuzhou local dishes, integrating into the essence of China local dishes, and constantly building its own brand advantages.
When you come to Lushi to soak the horse soup, you must try the legendary horse soup.
The famous horse soup is a kind of soup. Referring to the cooking characteristics and skills of the Buddha jumping wall, the jar is used as a container. After the ingredients are put into the jar, seal the jar mouth with lotus leaves, and then store the fragrance and taste. When cooking, boil it with strong fire first, and then simmer it for five or six hours. There is almost no fragrance in the process of simmering, and the simmered horse racing soup only needs to open the lotus leaf slightly, which is fragrant and cool.
The soup is thick and brown, but thick and not greasy. The essence of soaking horse soup is in the soup. When eating, main ingredients such as Liaoshen, abalone, deer tendon and fragrant rice can be added according to the needs of the body. Mixed fragrance, endless aftertaste, nourishing, very easy to be absorbed by the human body, suitable for all kinds of people to eat.
The second anniversary celebration of Lushi Paomatang flagship store, the hometown flavor of "Xanadu"