On Guiyuan Road, Chanhe District, Luoyang City, there is a beef soup restaurant. It is called Tibetan because Luoyang people's impressions of Chanhe beef soup are mostly focused on "Sanma" (Majieshan, Majiao and Mawuzhou), so that they pay little attention to other soup restaurants. Actually, as far as I know, Beiyao Baiguo Beef Soup, * * Hexiang Laodongguan Maji Sweet and Salty Beef Soup, Wan 'an Street Dongguan Sweet and Salty Beef Soup, Qiming South Road Cimin Beef Soup, Ma Jianguo Beef Soup, etc. are all good soups with many fans in Luoyang Muslim beef soup, and Muslim Mahedan original juice beef soup is recognized and recommended by experts in Luoyang food industry, so I must try it.
On the morning of October 2nd, it began to rain in Luoyang. Fortunately, it didn't rain last night, so many places enjoyed the Mid-Autumn Festival full moon, which is also a beautiful day.
I drove more than ten kilometers, followed Jiudu Road to the east, and ran from jianxi district to Chanhe District.
after paying the parking fee, I walked into the Maheidan original juice beef soup restaurant in the rain. I ordered a bowl of sweet soup, took a seat, and interviewed several soup customers at random.
A middle-aged soup customer named Chen, who is 41 years old, said that he often eats soup in this soup restaurant. He knew I was here for an interview and we had a good chat. He had to go to work, and before he left, we added WeChat friends.
Another Tang Ke named Niu is 58 years old this year. During the National Day holiday, he comes out of Hualin New Village where he lives every day, walks along Luopu Park, and then turns around to have soup, after which he goes shopping.
I interviewed a master Wang, a retired worker of Luoyang Tire Factory. He is 65 years old this year. He is very talkative. He said that he often came to have soup. He joined the army at the age of 18 and transferred to work in an enterprise. The benefits of the enterprise were not good. He retired at the age of 55. Ten years after his retirement, he just kept up with the annual salary increase of retired workers, and his pension also rose a lot. He especially thanked the party and the country, especially the country, for doing a very good job in controlling the COVID-19 epidemic. Luoyang has become more and more beautiful in recent years, and he is very satisfied with his present life.
Ma Heidan has been cutting meat to match bowls, so I can only take time to interview him. Ma Heidan is a Muslim. He is 46 years old. His hometown is Lushi. He came to Luoyang at the age of 12 or 13 to work hard. He used to deliver beef to restaurants. In the long run, he became familiar with the owner of the soup restaurant. Ten years ago, he switched to selling beef soup, first in Dongguan Street for five years, and then moved to Guiyuan Road for five years. I saw the notice at the door that his shop was going to be demolished soon, and his new shop was in an alley 51 meters north, not too far away. Ma Heidan said that it had been cleaned up and moved quickly, and it would not affect everyone's soup.
Ma Heidan is very studious. He said that his soup first learned the taste of a famous soup restaurant in Luoyang, but he made many improvements to make sweet beef soup according to the needs of Chanhe soup customers. For sweet beef soup, Ma Heidan has a lot of experience. He said that the original flavor of the soup made from beef and beef bones must be highlighted, as long as the seasonings can remove the fishy smell and refresh it, and the compatibility of the seasonings is balanced, so that the original flavor of the beef soup can't be too prominent, otherwise, the original flavor of the beef soup will be covered, that is, the ingredients will be used to nourish the flavor, instead of usurping the host's role.
In fact, Ma Heidan's explanation is exactly the same as that of many famous Tang Zhangmen I interviewed. Whether a pot of beef soup is good or not depends on whether the beef bones themselves are good or not. The identification of raw materials is the basic skill of the owner of the soup restaurant. Apart from slaughtering himself and keeping the raw materials fresh, all the meat and bones purchased must be eye-catching, while Ma Heidan, who has been sending beef to the soup restaurant, is definitely a first-class expert, and nothing can be hidden from his eyes. How much material is discharged from the cauldron is your conscience. As long as the raw materials are fresh and reliable, the ingredients are enough, the formula is reasonable, the boiling process is reasonable, and the execution process is in place, there is no problem in boiling a pot of good soup. The customer is God, and the taste of the boiled soup must be suitable for the soup customers and more local people. Not everyone else will like what you cook. This is the supply-side reform of the soup house. Otherwise, there will be few people who are harmonious and there will be no more soup customers to like, and business will not be good.
I see that the business of this soup restaurant is booming. The store is full of people, and the shed outside the store is also full of soup customers. I made a rough check, and there were about thirty or forty people eating soup at the same time. I asked the soup chef, and he said he could sell six or seven hundred bowls of soup every day and close at two in the afternoon.
In Luoyang, Tangcheng, cooking soup is a hard job. Ma Heidan began to cook soup with bones in the cauldron around 8 pm, and then beef in the cauldron at 3 am to continue cooking. At five or six o'clock in the morning, a pot of delicious beef soup was basically cooked, and he began to meet the first soup guests who got up early. In order to cook soup, Ma Heidan lived in the soup house at night. "Great labor, glorious labor", all the soup cooks in Tangcheng Luoyang deserve our respect.
I prefer sweet beef soup now. I like to drink a bowl of sweet soup first, taste it, and then add soup in steamed buns, with chopped green onion, pepper and salt, which is a different feeling. Ma Heidan's sweet beef soup is still different from other homes. The entrance is sweet and slightly light, but the more you drink it, the better it tastes. I can't reach the realm of that master Niu who eats sweet soup and buns directly. Master Niu said that he ate sweet beef soup in steamed buns, and he didn't need to drink water all morning and didn't feel thirsty. I went to work at 12 noon today, but I still drank water, but I didn't go home for dinner until I got off work at 7 o'clock. I saved lunch at noon and didn't feel too hungry. These two bowls of soup were very hungry this morning, and they were very comfortable and enjoyable. If there is an opportunity, I will definitely go to Chanhe for soup again, drink a bowl and shout "Boss, add soup!" "