Luoyang, Henan Province is a well-deserved legendary city in China-there are at least thousands of beef soup restaurants, mutton soup restaurants, donkey meat soup restaurants and bean curd soup restaurants all over the city, including 9 counties (cities). Many people compare Luoyang to "Tang City"! Luoyang people love soup, and it is a habit for men, women and children to drink beef soup in the morning. If they don't drink soup for a few days, they feel uncomfortable, as if something is missing! Even more legendary, the starting price of Luoyang beef soup is 5 yuan, and you can eat enough if you buy a dollar cake. What's even more peculiar is that when you drink soup in Luoyang, you can add soup, and adding soup is free!

after drinking Luoyang beef soup for more than 31 years, khufu is used to the taste of Luoyang beef soup, so he is not used to drinking Nanyang beef soup after working in Nanyang for half a year. Nanyang beef soup is a clear soup. Actually, shredded ginger and leeks are put in the soup. It's really a different way to eat in one place.

Huainan beef soup khufu has never tasted it. I have also heard that Shanxian beef soup is very famous. I will try it and compare it when I have the chance. The beef soup in every place has its own characteristics. It can't be said that the beef soup in Luoyang is better than that in Huainan, right?

It's really convenient for me to drink these two kinds of beef soup. There are two beef soup restaurants on the street in front of my house, which are less than 211 meters apart. One is Luoyang beef soup and the other is Huainan beef soup. This Luoyang beef soup is an old shop with many people. Huainan beef soup has just arrived, and there are almost no people, but it just persists. Now there are as many people as Luoyang beef soup shop.

I just want to talk about my feelings, only for these two stores. Luoyang beef soup

I drank this Luoyang beef soup. I feel that the soup head is very rich, and the smell of beef bones is particularly strong. There is also a thin layer of butter floating on the soup, and the meat is a little less. It is divided into three thin slices: beef, beef face and tripe. The soup is filled with beef blood clots and soaked with oil cakes or instant noodles. It is very satisfying and very comfortable to drink.

Huainan beef soup

I discovered this Huainan beef soup later. Once I was addicted to it, its soup head was not as rich as Luoyang beef soup, but it was a kind of fragrance. I didn't know how to express it accurately, but it was also very delicious. The content in the soup was richer than that in Luoyang. Besides beef slices and tripe, there were more meat, as well as vermicelli and shredded bean skin, but there was no cow blood. People with small appetite didn't need to soak cakes to drink it.

In short, I think these two soup shops really have their own advantages. Guess how I drink. I'll drink instead. I'll eat this one today and another one tomorrow. The world of eating food can't afford to be hurt. I feel that if I don't go to either one, I will lose a lot of delicious food and miss a hundred million dollars.

Hello, I'm Lamian Noodles. I've been engaged in the beef noodle industry in Lanzhou for many years, and I'm a professional in the production of beef soup. So which is better, Luoyang beef soup or Huainan beef soup? I think I'm still qualified to give a professional opinion. For most people, Huainan beef soup is more famous, and the proportion of people who have eaten it is larger. Luoyang beef soup is more popular in the region, because its market share is not as high as Huainan beef soup, so not everyone has the opportunity to eat it, let alone eat authentic beef soup. Some people on the Internet will think Huainan beef soup is delicious, and some will support Luoyang beef soup, and what I want to say may be the same as everyone's.

The personal homepage has a series of video tutorials made in Lamian Noodles, Lanzhou, and the sharing of various recipes in Lamian Noodles. Interested people can go to see if the beef soup is good or not. Apart from personal taste, there are the following criteria for soup making: 1, beef soup is not greasy, 2, beef soup is not smelly, 3, beef soup is not fishy, 4, beef soup is fragrant, 5, and beef soup is thick. If these six criteria are all available, then this bowl of beef soup is a qualified soup, and it can suit most people's tastes. It seems to be six simple criteria, but there are actually many doorways inside. Listen to me.

1. Beef soup is not greasy: whether beef soup is greasy or not is only related to one factor, that is, the oil on the noodle soup. The more oil the soup contains, the more likely it will feel greasy, and the oil that easily causes people to get tired is not bone marrow oil, but butter. Many shops that make beef soup will add a lot of fresh butter in order to enhance the oil flavor of beef soup, and this oil belongs to big oil, which is not only heavy in smell, but also delicious.

2. The beef soup is not smelly: the smell of beef soup is much lighter than that of mutton soup. The beef soup has no smell at all, and to be honest, it's not delicious. The best taste of beef soup should be a little smell, and this smell is not the smell cooked with butter, but the smell in meat.

3. beef soup is not fishy: whether beef soup is fishy or not depends on whether the ingredients are fresh or not. As long as the ingredients are fresh enough, the fishy smell will be small. If the fishy smell can be eaten in the soup, it is nothing more than the following reasons: the ingredients are not fresh, too much butter is put, and the soup is not cooked on the same day.

4. The beef soup is fragrant enough: the flavor sources of beef soup are rich, such as the bone marrow in bones gives off the fragrance of bone marrow oil, beef gives off the fragrance of meat, and butter gives off the fragrance of oil. However, the flavor of the three ingredients is quite different. The soup cooked with bone marrow oil is rich, the soup cooked with butter is thin and greasy, while the beef gives off a clear flavor. The soup cooked with beef is the best, followed by bones. Although all three ingredients are put in the soup now, we can judge which ingredient is put in the largest proportion according to the taste of the soup base, so as to judge the quality of the soup.

5. Thick beef soup: The concentration of beef soup is only related to one factor, that is, the collagen content in the soup. Many people think that the concentration of milky beef soup is higher than that of clear beef soup. In fact, this is a wrong view, and your eyes have deceived you. There are also many clear soup and beef soup with high concentration, and there are also many milk-white beef soup that are similar to water. Whether the bottom of beef soup is thick or not depends on its viscosity, because collagen will present a colloidal state after being integrated into the soup, which is somewhat similar to the feeling of aloe gel. The most typical clear soup is the well-known jelly. The main reason why the jelly can coagulate is its high collagen content.

6. Fresh beef soup: In soup making, there is a saying that the white soup is fragrant and the clear soup is fresh, but in the current catering industry, this saying has long been eliminated. The reason is that if the freshness is simply controlled by the ingredients and the temperature, then the umami taste presented is far from meeting people's requirements for umami, so now all soups will be flavored with monosodium glutamate.

The personal homepage has explanations on various practices of beef mutton soup and experiences in making soup stock, and answers to common problems in making soup stock at regular intervals.

The reason why I have said so much above is to let you know that the really delicious beef soup may not be in the beef soup restaurant outside, for the simple reason that the soup base of anyone who makes beef soup, whether Luoyang beef soup or Huainan beef soup, is mostly beef bone soup stock. That is to say, when cooking soup, the main ingredient is beef sticks, and beef is not added every time you cook soup. Generally, you cook beef once after the meat is sold out.

For example, the owners of many beef soup restaurants say that they use genuine beef to cook soup, which is meant for customers, because only a few beef soup restaurants with very hot business can cook soup with beef every day, which ensures that the daily sales of beef are large. If many people drink soup and few people buy beef soup, the backlog of beef will increase, and the cost of soup will increase.

Therefore, most of the beef soup we eat out is made of beef bones, and beef bone soup is not the first-class beef soup, although it is full of flavor, but the beef flavor is not enough. The first-class beef soup is the soup made of beef bones and beef, and the proportion of beef is greater than that of bones.

Luoyang beef soup and Huainan beef soup are mostly soup made of beef bones, so both kinds of beef soup belong to general beef soup, which means most of them, but a few of them are made of beef.

The personal homepage has explanations on various practices of beef mutton soup and the experience of making broth, and regularly answers the common problems in making broth.

If you have to make a comparison between Luoyang beef soup and Huainan beef soup, then I think Luoyang beef soup is better than Huainan beef soup, and the reason is very simple. It's not the difference between the soup-making processes that everyone thinks, nor is it the mysterious spices used. To make a beef soup, it's necessary to say that the process is there. But it's not so profound, and it's almost the same. To say that spices are not so magical, it won't exaggerate the role of deified spices as some laymen say.

The main function of spices used in cooking soup is to remove the peculiar smell in the soup, so if you want to cook 111 Jin of beef soup with a beef bone, it's really an idiotic dream to rely only on a mysterious spice formula. These are all things that amateurs and people who don't know anything will think.

An important reason why Luoyang beef soup is better than Huainan beef soup is that Huainan beef soup is cooked too much, and it is not enough. In order to save costs, many people will cook more than 211 kilograms of soup with one or two bones, and then add some food additives, such as beef marrow paste, beef powder, etc., even the beef soup cooked with real materials is a little greasy, which is because it is cooked in soup. On the other hand, although Luoyang beef soup is opened less, most of them are made of real materials, but some of them look like a lot of cow bones in the pot, but they are actually put on a show. I have encountered this situation because the bones in the pot are all black, and some have turned dark yellow, which is obviously boiled many times, and the cow bone marrow has long since disappeared.

I think the beef soup in Luoyang is better than that in Huainan, but neither of them tastes as good as the beef soup cooked at home. Luoyang drinkers first ask: where does Huainan belong?

Huainan, a prefecture-level city under the jurisdiction of Anhui Province, is located in the north-central part of Anhui Province, in the hinterland of the Yangtze River Delta and on the bank of the Huaihe River. I see, Huainan is a southern city, with an area equivalent to 1/3 of Luoyang and a population equivalent to 1/2 of Luoyang. It is a small city. After drinking in Luoyang, ask again: What's the taste of Huainan soup?

Huainan beef soup-boiled with beef bones and seasonings. The finished product takes beef and beef offal as the main ingredients, and fine sweet potato powder, thousand pieces of silk and bean cakes are used as the bottom of the bowl. Eat with butter, pepper and sesame seed cake.

Huainan beef soup can be soup, vegetable or staple food. It is available all year round from morning till night. The bosses are not too tired, and business is really a dish ...

At first glance, I understand that there are many famous dishes in Huainan soup bowl, which is similar to chowder. After adding vermicelli, thousand pieces and bean cakes, the taste of meat and bone soup is neutralized and the taste is relatively light, which is in line with the eating habits of southerners. How does it compare with Luoyang beef soup?

Luoyang soup is also beef bone soup, with beef offal (blood clots) as the main ingredient, butter pepper, chopped green onion and coriander as the auxiliary food, and fine pancake shreds or sesame seeds.

Luoyang soup tastes mellow, soup is soup, meat is meat, and cake is cake; The ingredients are pure and clear at a glance, representing the bold and rough character of northerners. Luoyang people don't pay attention to the environment when drinking soup, but they are very picky about the taste. A bowl of soup must be fat soup, lean meat and pancakes. Take a good bowl, just hold your horses, there is a heap of grain on the ground, gulping soup and meat, which is called a hearty!

There are many soup restaurants on the streets of Luoyang, all year round, and it's late afternoon! Want some soup? Hurry up early tomorrow morning!

Huainan soup and Luoyang soup are snacks with distinctive local characteristics, which are the favorites of local diners. PK is meaningless, and every local special diet carries people's love for their hometown!

As a Luoyang person who often drinks soup in the south of the Yangtze River, come to spray. It may be that customs and appetite are different. People in sweet cake and Luoyang can eat five or six pieces of Huainan beef broth, and the cost of ten pieces of Tonga five pieces of cakes is a bit high and the meat is too little. In Luoyang, a bowl of ten pieces of soup meat will make you half full, and add a piece of cake, which is super cost-effective. Huainan beef soup tastes light, with vermicelli and bean curd skin, which is more like a soup dish. Luoyang beef soup is pure meat and big ingredients with chopped green onion, coriander, leek, shredded bread or oil swirl. Each has its own merits, but soup houses in Luoyang are all over the streets of Luoyang, and almost every one has a hot business. The heavy taste of Luoyang beef soup may not be suitable for southerners. Luoyang is the absolute soup capital, with beef soup accounting for only a quarter of the morning soup market, and mutton soup, donkey broth, chicken soup and tofu soup. Hu spicy soup, bean curd and all kinds of porridge are counted separately. It may be that the regional prices are different. The amount of meat of various soups in Luoyang is far more than that of Huainan Soup according to the standard of 11 yuan, and there are many kinds of meat. Besides blood, there are chop suey and pure meat. Choppy can be divided into liver and intestines, and whip and brain can be added. This is mutton soup, stewed tofu and meatballs, garlic juice and ginger juice. Welcome to Luoyang for soup. No matter the taste or the price/performance ratio, you will remember it deeply, and you will burst into Xi 'an mutton bubble.

I am honored to be invited to answer this question. It is very responsible to say that I have tasted both kinds of soups, and both of them are drunk in places recommended by local people. First of all, I am a Luoyang citizen, so let's talk about the soups here in Luoyang. First of all, the soup pipes in Luoyang can be said to be all over every large and small block, and there are various soups, which are also rich. Luoyang beef soup is mainly divided into beef and beef offal, as well as sweet soup and salty soup. Sweet soup is a soup without seasoning and salt, which is not what everyone thinks. Luoyang people start their day's work with a bowl of soup in the morning. At five o'clock in the morning, some old soup customers will go to the soup place to drink the first pot of soup, and it is quite hard to taste the delicious soup. So what's in Luoyang beef soup? It's not too complicated in a small bowl of soup. Beef chives are served with local shredded ice or oil, and a bowl of delicious drops is very

. Let's talk about math Huainan beef soup. If I tasted the famous beef soup in Huainan in the past two years, I forgot the specific name. Huainan people don't blame me. I don't know if Huainan beef soup will be used as breakfast. I went to eat it at noon. There were a lot of people, and then I finished a bowl of fifteen pieces of soup and gave a sesame seed cake. Huainan's soup was rich in dishes. The bowl I drank at that time contained vermicelli, tofu skin balls, beef offal, as well as day lilies, a very rich bowl of soup. Huainan's soup belongs to the seasoning, which is very different from Luoyang's soup. Luoyang's soup is salty and pays attention to its sweetness, and it is said that it is off course. Continue Huainan beef soup.